Easy Creamy Potato Salad

5 from 2 votes

Want a delicious creamy potato salad without the hassle? Then you are going to love this easy peasy recipe – just 6 ingredients and 10 minutes hands-on time is all it takes. But the result is utterly delicious! Perfect for picnics, barbecues, potlucks and buffets… or any time you want a super simple potato salad! (Serves 4-8, depending on appetite and accompaniments.)

Course Salad, Side, Side Dish

Cuisine American, British

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 179kcal

Author Eb Gargano

Ingredients

800 g new potatoes any new / waxy / baby variety will work – I used Redmere Farms Baby Potatoes from Tesco, halved or quartered, depending on size. (Each piece should be approx. 20g)
8 tablespoons good quality mayonnaise (I use Hellmann’s)
2 tablespoons apple cider vinegar
Salt and black pepper to taste (I use ½ teaspoon salt and ¼ teaspoon black pepper)
4 sticks celery sliced
4 spring onions (AKA scallions) finely sliced
20 g fresh parsley finely chopped

Metric - US Customary

Instructions

Place the new potatoes in a large saucepan and cover with boiling water, bring back to the boil and simmer for 15 minutes or until just tender. (Do not overcook or they will start falling apart!)
Meanwhile, place the mayonnaise, apple cider vinegar, salt and pepper in a large bowl and stir well to combine.
Add the sliced celery and spring onions to the mayonnaise mixture and stir again.
When the potatoes are cooked, drain in a colander and tip back into the saucepan. Fill the saucepan with cold water from the tap and drain again. Repeat until the potatoes are cool. (Alternatively, you can cook the potatoes earlier in the day and allow them to cool to room temperature.)
When the potatoes are cool, tip them into the mayonnaise mixture and stir to combine. Add the chopped parsley and stir again.
Serve immediately or refrigerate until needed.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition