Description
This classic potato salad recipe is a creamy and flavorful side dish perfect for picnics and summer gatherings. Made with tender potatoes, crunchy celery, and a tangy dressing, it’s a crowd-pleaser that can be prepared in advance.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon gold or russet potatoes (peeled and cubed)
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 celery stalks (finely chopped)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons sweet pickle relish
- 2 hard-boiled eggs (chopped)
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the cubed potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10-12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, and relish. Add celery, red onion, and eggs.
- Combine: Gently fold in warm potatoes until coated. Season with salt and pepper. Refrigerate for at least 1 hour.
- Serve: Sprinkle with paprika before serving if desired.
Notes
- For extra flavor, add chopped dill pickles or Dijon mustard.
- Can be made a day ahead to enhance flavors and convenience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
