Stove-Top Country Potato Salad with Bell Peppers and Paprika

Ingredients

- 3 large potatoes, peeled and diced
- 2 stalks celery, finely chopped
- 1 medium onion, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 4 hard-boiled eggs, chopped
- 1/4 cup relish
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon paprika

Instructions

1. Prepare Potatoes:
- Place the diced potatoes in a large pot. Add enough water to cover them completely and sprinkle in a pinch of salt.
- Bring the water to a boil over medium-high heat on the stove. Reduce the heat to medium-low and let the potatoes simmer for about 15 minutes, until tender but not mushy.
- Drain the potatoes and set them aside to cool.

2. Create Dressing:
- In a large mixing bowl, combine 1 cup of mayonnaise and 2 tablespoons of yellow mustard.
- Stir in the chopped hard-boiled eggs, 1/4 cup of relish, and chopped onion. Mix until well combined.

3. Combine Ingredients:
- Add the cooled potatoes, chopped celery, diced red bell pepper, and diced green bell pepper to the bowl with the dressing.
- Gently fold the ingredients together until the potatoes are evenly coated in the creamy dressing.

4. Finish and Season:
- Sprinkle 1 teaspoon of paprika over the salad. Stir gently to ensure the paprika is evenly distributed throughout the dish.

5. Chill and Serve:
- Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled as a refreshing lunchtime meal or side dish.

Preparation & Cooking Times

- Preparation Time:
PT10M
10 minutes

- Cooking Time:
PT15M
15 minutes

Total Time

- PT25M
25 minutes

Type of Dish

- Lunch

Keywords

- Potato salad
- Easy lunch recipe
- Summer salad
- Bell pepper dish
- Egg salad
- Picnic food
- Comfort food
- American cuisine
- Vegetarian
- Side dish

Recipe Yield

- Feeds 4 adults

Calories

- Total: 1840 calories

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