Description
This Classic Creamy Potato Salad offers an irresistible combination of Yukon gold potatoes, creamy mayonnaise, and flavorful veggies. It’s a quick and delicious option for gatherings, picnics, or easy weeknight dinners, sure to please everyone!
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)
- paprika (for garnish, optional)
- 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)
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 cool completely.
- In a large bowl, mix together the mayonnaise, relish, cider vinegar, mustard, sugar, salt, and pepper until combined.
- Add the cooled potatoes, gently smashing a few to create a creamier texture. Stir in optional boiled eggs, celery, radishes, and green onions until well mixed.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
Notes
For a creamier salad, slightly mash some of the potatoes before mixing.
Feel free to add other vegetables like bell peppers for extra flavor.
This salad tastes even better after a day in the fridge as the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg