Description
A classic and creamy Potato Salad recipe perfect for picnics, barbecues, or as a side dish. This easy-to-make salad is a crowd-pleaser with its blend of potatoes, eggs, crunchy vegetables, and a tangy dressing.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 celery stalks, finely chopped
- 1/2 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons dill pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
- Prepare Dressing: In a large bowl, mix mayonnaise, mustard, vinegar, relish, celery, onion, salt, and pepper.
- Combine Ingredients: Fold in the cooked potatoes, add chopped eggs, and adjust seasoning.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with paprika and parsley.
Notes
- For extra flavor, use sour cream instead of half the mayonnaise.
- Enhance with bacon, dill pickles, or fresh herbs.
- Flavors develop more if left overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
