Description
A classic potato salad recipe that’s perfect for picnics and summer gatherings. Creamy and flavorful, this dish features tender potatoes, hard-boiled eggs, crunchy vegetables, and a tangy dressing.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt (for boiling)
Dressing:
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
Add-Ins:
- 2 celery stalks, finely diced
- ½ cup finely chopped red onion
- ¼ cup sweet pickle relish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare Potatoes: Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and boil until tender.
- Boil Eggs: In a separate pot, boil eggs, then cool, peel, and chop.
- Prepare Dressing: In a bowl, combine mayonnaise, mustard, vinegar, celery, onion, relish, salt, and pepper.
- Combine: Add potatoes and eggs to the dressing, fold gently until coated.
- Chill: Refrigerate for at least 1 hour before serving. Garnish with parsley if desired.
Notes
- For a tangier flavor, add extra vinegar or pickle juice.
- You can also use dill relish for a less sweet taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
