Description
Enjoy the delightful taste of Classic Creamy Potato Salad. This recipe features Yukon gold potatoes, boiled eggs, and a creamy dressing, making it an ideal side dish for barbecues or family dinners. It’s simple to prepare, totally satisfying, and perfect for any occasion!
Ingredients
Scale
- 2 ½ pounds Yukon gold potatoes (or red potatoes)
- 6 hard-boiled eggs (chopped, optional)
- 1 cup diced celery
- ½ cup sliced radishes
- 2 green onions (sliced)
- paprika (for garnish, optional)
- ¾ cup mayonnaise
- ¼ cup sweet relish (or dill pickle relish)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon granulated sugar
- salt and black pepper (to taste)
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Place the chopped potatoes in a large pot of cold salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, relish, cider vinegar, mustard, sugar, salt, and pepper until well combined.
- Add the cooled potatoes and gently smash a few of them for a creamier texture. Stir in optional boiled eggs, celery, radishes, and green onions. Mix until evenly combined.
- Refrigerate for a minimum of two hours before serving. Garnish with paprika if desired.
Notes
For the best flavor, let the potato salad chill for at least two hours before serving.
Feel free to customize with additional ingredients like chopped pickles or bell pepper for extra crunch.
Use fresh or dried herbs for added flavor if desired.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg