Creamy Potato Salad
A creamy potato salad recipe made with boiled Yukon gold potatoes, hard-boiled eggs, mayonnaise, mustard, relish, and celery. It’s tangy, rich, and perfect for potlucks, BBQs, or any classic summer meal.
Equipment
- large pot
- colander
- mixing bowls
- knife and cutting board
- spoon or spatula
Ingredients
- 2 lbs Yukon gold potatoes, peeled and cubed
- 4 hard-boiled eggs, peeled and chopped
- 0.5 cup sweet onion, finely chopped
- 0.5 cup celery, finely chopped
- 2 tbsp white vinegar
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- salt and black pepper, to taste
- paprika, for garnish
- 2 green onions, thinly sliced (for garnish)
Instructions
- Boil the potatoes in salted water until fork-tender (about 10 minutes), then drain and let cool.
- Boil eggs, cool, peel, and chop or crumble into a bowl.
- In a large bowl, combine potatoes, celery, onion, and chopped eggs.
- Drizzle vinegar over the warm potatoes and mix gently.
- In a separate bowl, whisk together mayonnaise, mustard, relish, salt, and pepper.
- Fold the dressing into the potato mixture until well coated.
- Garnish with paprika and green onions.
- Chill at least 1 hour before serving.
Notes
Don’t overcook the potatoes to avoid a mushy texture. This salad tastes better when chilled and made a few hours ahead. Store in an airtight container in the fridge for up to 4 days. Avoid freezing, as it alters the texture.
Nutrition
Calories: 260kcalCarbohydrates: 21gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 420mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 290IUVitamin C: 14mgCalcium: 30mgIron: 1.2mg