Description
A classic and creamy potato salad perfect for summer barbecues and family gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold or russet potatoes, peeled and diced into 1-inch pieces
- 1 cup full-fat mayonnaise
- 2 tablespoons classic yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet pickle relish
- 4 large hard-cooked eggs, coarsely chopped
- ½ cup crisp celery, finely chopped
- ½ cup finely minced sweet or white onion
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- 1½ teaspoons salt (for boiling the potatoes)
- Optional: finely sliced green onions or chopped pickles for topping
Instructions
- Prepare the potatoes: Place the diced potatoes into a large saucepan, cover with cold water, and add salt. Bring to a boil over high heat. Once boiling, lower to a simmer and cook the potatoes for 12 to 15 minutes until tender.
- Drain and cool: Drain the potatoes in a colander and let them cool slightly to prevent the dressing from warming.
- Make the dressing: In a mixing bowl, combine mayonnaise, yellow mustard, relish, apple cider vinegar, paprika, black pepper, and a pinch of salt. Whisk until smooth.
- Combine ingredients: Gently add cooled potatoes to the dressing along with chopped eggs, celery, and onion. Fold the mixture together carefully.
- Chill for flavor: Cover with plastic wrap and refrigerate for at least an hour to enhance flavors.
- Serve the salad: Transfer to a serving dish and garnish with additional paprika and optional toppings.
Notes
Store leftovers in an airtight container in the fridge for 3 to 5 days. Stir before serving and add more mayonnaise or vinegar if it thickens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: potato salad, creamy potato salad, Southern recipe, side dish, summer salad