Description
Creamy, tangy, and loaded with texture, this classic potato salad is the perfect side dish for picnics, barbecues, or weeknight dinners.
Ingredients
Scale
- 2 pounds Yukon Gold Potatoes, peeled and cut into bite-sized pieces
- 1 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
- 2 stalks Celery, finely chopped
- 1 small Red Onion, finely chopped
- 3 Hard-Boiled Eggs, chopped
- 2 tablespoons Sweet Pickle Relish
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley, chopped
- Paprika, for garnish
Instructions
- Prepare your equipment by getting your pot, bowls, and utensils ready.
- In a small bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, salt, and black pepper.
- Fill a large pot with salted water and bring it to a boil.
- Boil the potato pieces for 10 to 12 minutes until fork-tender. Drain and let them cool slightly.
- In a large bowl, combine potatoes, celery, red onion, eggs, and the prepared dressing. Toss gently to coat.
- Sprinkle with chopped parsley and paprika. Adjust seasoning as needed.
- Cover and chill for at least 1 hour before serving.
Notes
- Let potatoes cool slightly before adding dressing to prevent a greasy texture.
- For extra flavor, stir in a splash of pickle juice or a spoonful of horseradish.
- Tastes best after a few hours in the fridge as the flavors meld.
- Garnish with sliced hard-boiled eggs for a showstopper presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg