Instructions:
- Cook the Potatoes:
Place the peeled, cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20-25 minutes, or until potatoes are tender. Drain and allow the potatoes to cool completely. - Prepare the Ingredients:
While the potatoes are cooling, chop the boiled eggs, slice the green onions, and mince the sweet pickles. - Mix the Salad:
Once the potatoes are cooled, transfer them to a large bowl. Gently mix in the chopped eggs, green onions, and sweet pickles. - Add Flavor:
Stir in the mayonnaise and celery flakes until everything is well coated. Season with salt and pepper to taste. - Chill & Serve:
For the best flavor, chill the potato salad in the fridge for at least an hour before serving. This helps the flavors meld together.
Serving Tip:
This salad is perfect for BBQs, picnics, and family gatherings. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Pro Tips:
- Choose the Right Potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes for a creamier texture, as they hold their shape well after cooking.
- Cool the Potatoes Thoroughly: Letting the potatoes cool completely before mixing helps prevent the salad from becoming mushy and allows flavors to develop.
- Customize Your Add-ins: Feel free to experiment with additional ingredients like diced celery, bell peppers, or hard-boiled egg yolks for extra flavor and crunch.
- Let it Chill: For the best taste, refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Stir gently before serving again.
Nutrition (per serving, about 1 cup):
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 95mg
- Sodium: 320mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 6g