Description
This Classic Creamy Potato Salad features Yukon gold potatoes and hard-boiled eggs, blended with a delicious dressing, making it an ideal side for barbecues or family gatherings.
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)
- paprika (for garnish, optional)
- 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)
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Place the potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender, approximately 15 minutes. Drain and let cool completely.
- In a large bowl, mix the mayonnaise, relish, apple cider vinegar, mustard, sugar, and salt & pepper until well blended.
- Add the cooled potatoes to the bowl and gently smash a few pieces to create a creamier texture. Stir in the chopped boiled eggs if using, along with the celery, radishes, and green onions. Mix thoroughly.
- Refrigerate for at least two hours before serving. Optionally, garnish with paprika before serving.
Notes
For a creamier texture, gently smash some of the potatoes during mixing.
You can substitute dill pickles for sweet relish based on your taste preference.
Letting the salad chill enhances the flavor.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg