Description
This Classic Creamy Potato Salad features tender Yukon gold potatoes and hard-boiled eggs, creating a delicious side dish that’s perfect for potlucks and barbecues. Easy to make and irresistibly tasty, it’s a comfort food everyone loves!
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)
- 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)
- paprika (for garnish, optional)
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- In a large pot, add the potatoes and cover them with cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and let cool completely.
- In a large bowl, mix the mayonnaise, relish, apple cider vinegar, mustard, sugar, and salt and pepper together until combined.
- Once the potatoes are cool, gently fold them into the mayonnaise mixture, smashing a few potatoes for creaminess. Stir in the chopped hard-boiled eggs, celery, radishes, and green onions, mixing well to combine.
- Refrigerate the salad for at least two hours before serving. Top with paprika if desired.
Notes
For the best flavor, let the potato salad chill for several hours or overnight before serving.
Feel free to customize the ingredients by adding in your favorite vegetables or herbs!
Use quality mayonnaise for the creamiest texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 160mg