Super-Simple Picnic Potato Salad

Gluten Free
Dairy Free
Health score
1%
Super-Simple Picnic Potato Salad
345 min.
16
110kcal

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 a creamy texture and a burst of flavors from the fresh ingredients, it’s a crowd-pleaser that everyone can enjoy. The combination of tender southern-style diced hash brown potatoes, crunchy celery, and zesty mustard creates a refreshing taste that pairs beautifully with any main course.

Not only is this recipe simple to whip up, but it also allows for flexibility. You can easily customize it by adding your favorite herbs or spices to make it your own. Plus, it can be made ahead of time, allowing the flavors to meld together beautifully in the refrigerator. So, whether you’re planning a picnic in the park or a family gathering in your backyard, this Super-Simple Picnic Potato Salad is sure to be a hit. Get ready to dig in and enjoy the compliments!

Ingredients

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

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

Calories110kcal
Protein11.85%
Fat40.32%
Carbs47.83%

Properties

Glycemic Index
13.06
Glycemic Load
3.02
Inflammation Score
-6
Nutrition Score
5.8604348172312%

Flavonoids

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

Nutrients percent of daily need

Calories:109.86kcal
5.49%
Fat:5.06g
7.78%
Saturated Fat:1g
6.28%
Carbohydrates:13.5g
4.5%
Net Carbohydrates:11.85g
4.31%
Sugar:2.05g
2.28%
Cholesterol:51.15mg
17.05%
Sodium:410.48mg
17.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.35g
6.69%
Vitamin A:1079.69IU
21.59%
Vitamin K:10.88µg
10.36%
Selenium:5.16µg
7.38%
Potassium:254.81mg
7.28%
Iron:1.29mg
7.19%
Manganese:0.14mg
7.18%
Vitamin E:1.06mg
7.07%
Vitamin B6:0.13mg
6.6%
Fiber:1.65g
6.59%
Phosphorus:65.29mg
6.53%
Vitamin C:5.07mg
6.15%
Vitamin B3:1.19mg
5.97%
Vitamin B2:0.1mg
5.81%
Vitamin B1:0.07mg
4.94%
Vitamin B5:0.46mg
4.59%
Copper:0.09mg
4.38%
Magnesium:13.5mg
3.38%
Folate:11.55µg
2.89%
Zinc:0.41mg
2.74%
Calcium:22.99mg
2.3%
Vitamin B12:0.12µg
2.04%
Vitamin D:0.28µg
1.83%