Easy Homemade Potato Salad (Printable Version)
Creamy salad with baby potatoes, eggs, and onions—perfect side for gatherings or picnics.
# Ingredients:
→ Base
01 -
450 g baby potatoes, scrubbed and sliced
02 -
2 large eggs
→ Dressing
03 -
80 ml mayonnaise
04 -
1 teaspoon white vinegar
→ Aromatics
05 -
1 tablespoon green onions, finely sliced
06 -
Salt, to taste
07 -
Ground black pepper, to taste
# Steps:
01 -
Place sliced baby potatoes in a pot of cold salted water. Bring to a boil, then cook for 15 to 20 minutes until fork-tender. Drain and allow to cool to room temperature, approximately 10 minutes.
02 -
Simultaneously, place eggs in a separate pot and cover with water by at least 2 to 5 centimetres. Bring to a boil over high heat. Boil for 5 minutes, then turn off heat and allow eggs to sit in hot water for 10 minutes. Remove, run under cold water, peel, and chop into small cubes.
03 -
In a large bowl, combine mayonnaise and white vinegar until smooth.
04 -
Add cooled potatoes, chopped eggs, and half of the green onions to the bowl. Season with salt and ground black pepper. Using a spatula, gently fold until ingredients are evenly coated.
05 -
Top with remaining green onions and serve immediately, or refrigerate until needed.
# Notes:
01 -
Ensure all components are cooled to room temperature before assembly to maintain the integrity of the mayonnaise sauce.
02 -
Potato salad can be fully prepared in advance and refrigerated for up to 2 days.
03 -
For larger gatherings, increase the quantities proportionally.