Description
This Classic Potato Salad recipe is the perfect side dish for any occasion. Creamy, tangy, and packed with flavor, it’s a crowd-pleaser that you’ll want to make again and again.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 3 hard-boiled eggs (chopped)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot, cover with cold water, bring to a boil, then simmer for 10-12 minutes until tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, onion, relish, and eggs to the bowl. Toss gently to coat.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with parsley if desired.
Notes
- For extra flavor, stir in a teaspoon of Dijon mustard or a splash of pickle juice.
- You can prepare the salad a day ahead for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
