Description
This classic potato salad recipe is a family favorite, just like Grandma used to make. Creamy and flavorful, it’s the perfect side dish for picnics, barbecues, or any gathering. With the right balance of ingredients, this potato salad is sure to be a hit at your next meal.
Ingredients
Scale
Potato Salad:
- 3 pounds Yukon Gold or Russet potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped onion
- 1/4 cup sweet pickle relish
- 4 hard-boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish (optional)
Instructions
- Cook Potatoes: Place diced 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.
- Mix Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add Ingredients: Fold in celery, onion, pickle relish, and chopped eggs. Gently mix in the cooked potatoes.
- Chill and Serve: Adjust seasoning, cover, refrigerate for 2 hours, and sprinkle with paprika before serving if desired.
Notes
- For extra flavor, add pickle juice or use chopped dill pickles instead of relish.
- This salad is best made ahead and served chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
