Description
This Classic Potato Salad is a creamy, tangy side dish featuring tender Yukon Gold or red potatoes mixed with crunchy celery, red onion, hard-boiled eggs, and a flavorful dressing made from mayonnaise, Dijon mustard, and sweet pickle relish. Perfect for picnics, barbecues, and family gatherings, this recipe yields 8 servings and is easy to prepare with just a few simple steps.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or red potatoes
Dressing
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ cup sweet pickle relish
- Salt and pepper to taste
Vegetables and Add-ins
- 1 cup chopped celery
- ½ cup finely diced red onion
- 3 hard-boiled eggs, chopped
Instructions
- Cook Potatoes: Wash and place potatoes in a large pot with salted water. Boil for about 15 minutes until fork-tender. Drain and let cool slightly before cutting into bite-sized pieces.
- Prepare Vegetables: Finely chop celery and red onion while the potatoes are boiling to save time and ensure freshness.
- Make Dressing: In a bowl, mix together mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper until well combined.
- Combine Ingredients: In a large bowl, gently fold together the cut potatoes, chopped celery, red onion, and hard-boiled eggs, taking care not to break the potatoes.
- Add Dressing: Pour the prepared dressing over the potato mixture and gently fold until everything is evenly coated without mashing the potatoes.
- Chill: Cover the salad and refrigerate for at least one hour before serving to allow the flavors to meld and the salad to chill.
Notes
- Use Yukon Gold or red potatoes as they hold their shape well during boiling and provide a creamy texture.
- Be gentle when folding ingredients to keep the potatoes intact.
- Refrigerating the potato salad improves the flavor and texture.
- You can adjust the amount of mayonnaise or mustard to suit your taste preferences.
- Add fresh herbs like dill or parsley for an extra burst of flavor if desired.
