Holiday Potato Salad -

Holiday Potato Salad

Fair warning, the only problem with this Holiday Potato Salad is that it will not last long on the table!

5 from 2 votes

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Course: Side Dish

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 6 servings

Calories: 413kcal

Boil the potatoes and carrots for about 25 minutes over high temperatures or until the veggies are soft. Season with salt about 1 teaspoon.
Then, let the veggies cool down and dice the carrots, potatoes, beets and celery to your desired size. I like my salad to have a very smooth and creamy texture so I dice mine very thin.
In a large mixing bowl, combine all the vegetables and add mayonnaise, apple cider vinegar, and salt to taste. Mix until well combined.
Refrigerate the salad for 30 minutes or so before serving it.

If preferred, boil eggs, slice them or mince them and add to the potato salad. You can also add apples.
For a thicker texture, cut the vegetables into cubes.
For a creamy texture, dice the vegetables as I did. The smaller the size of the veggies, the smoother your potato salad will be.

(Nutrition information is calculated using an ingredient database and should be considered an estimate).