Description
This Classic Creamy Potato Salad is a crowd-pleaser with its rich flavor and simple preparation. Made with tender Yukon gold potatoes, crunchy celery, and a creamy dressing, it’s a must-have for picnics and barbecues!
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.
- Add the potatoes to a large pot of cold salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain well and cool completely.
- In a large bowl, combine the mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper. Mix well.
- Add the cooled potatoes, gently smash a few to make the salad creamier. Stir in boiled eggs if using, celery, radishes, and green onions. Mix well to combine.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
Notes
For a tangy twist, substitute dill pickle relish with sweet relish.
Allow the salad to chill longer for enhanced flavors.
Use low-fat mayonnaise for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 212
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg