Super-Simple Picnic Potato Salad

Gluten Free
Dairy Free
Super-Simple Picnic Potato Salad
345 min.
16
105kcal

Suggestions


Are you ready to elevate your picnic game with a dish that’s not only delicious but also incredibly easy to prepare? Introducing the Super-Simple Picnic Potato Salad! This delightful side dish is perfect for gatherings, barbecues, or any outdoor event where you want to impress your friends and family without spending hours in the kitchen.

What makes this potato salad stand out is its gluten-free and dairy-free nature, making it suitable for a variety of dietary preferences. With just a handful of simple ingredients, you can create a creamy, flavorful salad that everyone will love. The combination of tender southern-style diced hash browns, zesty mustard, and tangy cider vinegar creates a refreshing taste that pairs beautifully with any main course.

Not only is this recipe easy to whip up, but it also allows for some flexibility. Feel free to customize it with your favorite add-ins or garnishes! Whether you’re serving it at a picnic, a potluck, or a family gathering, this potato salad is sure to be a hit. Plus, with a prep time of just a few minutes and a chilling time that allows the flavors to meld, you can make it ahead of time and enjoy your day without stress.

So grab your ingredients, and let’s get started on this Super-Simple Picnic Potato Salad that will have everyone coming back for seconds!

Ingredients

  • 32 oz hash browns diced frozen southern-style
  • 0.3 cup water 
  • tablespoons apple cider vinegar 
  • tablespoon mustard yellow
  • 1.5 teaspoons salt 
  • 0.3 teaspoon pepper 
  •  eggs 
  • cup salad dressing 
  • 0.5 cup celery chopped
  • 0.3 cup onion chopped
  • serving paprika 

Equipment

  • bowl
  • sauce pan
  • plastic wrap
  • microwave

Directions

  1. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well.
  3. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  4. Meanwhile, in 2-quart saucepan, place eggs in single layer.
  5. Add enough water to cover eggs by 1 inch.
  6. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
  7. Drain; rinse with cold water.
  8. Place eggs in bowl of ice water; let stand 10 minutes.
  9. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  10. Stir mayonnaise into cold potato mixture.
  11. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad.
  12. Sprinkle with paprika.
  13. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts

Calories105kcal
Protein11.67%
Fat41.05%
Carbs47.28%

Properties

Glycemic Index
13.06
Glycemic Load
2.97
Inflammation Score
-2
Nutrition Score
4.1313043573628%

Flavonoids

Apigenin
0.09mg
Luteolin
0.03mg
Isorhamnetin
0.17mg
Kaempferol
0.03mg
Quercetin
0.69mg

Nutrients percent of daily need

Calories:104.58kcal
5.23%
Fat:4.82g
7.41%
Saturated Fat:0.96g
6.03%
Carbohydrates:12.48g
4.16%
Net Carbohydrates:11.49g
4.18%
Sugar:1.85g
2.06%
Cholesterol:51.15mg
17.05%
Sodium:409.2mg
17.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.08g
6.16%
Vitamin K:9.37µg
8.92%
Selenium:5.05µg
7.21%
Vitamin C:5.06mg
6.13%
Potassium:212.06mg
6.06%
Phosphorus:59.41mg
5.94%
Manganese:0.11mg
5.69%
Vitamin B3:1.01mg
5.03%
Iron:0.9mg
4.99%
Vitamin B6:0.09mg
4.59%
Vitamin B1:0.07mg
4.52%
Vitamin B2:0.08mg
4.45%
Vitamin B5:0.41mg
4.12%
Fiber:0.99g
3.97%
Copper:0.07mg
3.71%
Vitamin E:0.52mg
3.43%
Vitamin A:156.18IU
3.12%
Folate:10.63µg
2.66%
Magnesium:10.16mg
2.54%
Zinc:0.33mg
2.2%
Vitamin B12:0.12µg
2.04%
Calcium:18.7mg
1.87%
Vitamin D:0.28µg
1.83%