Description
This Classic Creamy Potato Salad is a delightful blend of Yukon gold potatoes, hard-boiled eggs, and a tangy dressing, making it an ideal side dish for any summer barbecue or family gathering. Its creamy texture and flavorful ingredients ensure this dish will be a hit at your next meal!
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.
- Place the potatoes in a large pot of cold salted water, bring to a boil, and cook until fork tender (about 15 minutes). Drain and allow to cool completely.
- In a large bowl, mix together mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper until well combined.
- Add the cooled potatoes, gently smashing a few to make the salad creamier. If using, stir in the boiled eggs, celery, radishes, and green onions to combine.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
Notes
For added flavor, consider using dill pickle relish instead of sweet relish.
This salad can be made a day in advance for easier prep on serving day.
Make sure to cool the potatoes completely before mixing to keep the dressing from separating.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg