Description
Classic potato salad with a creamy dressing.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- 2 hard-boiled eggs, chopped (optional)
- Fresh dill or parsley for garnish (optional)
Instructions
- Place the potato pieces in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Do not overcook.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine the mayonnaise, celery, red onion, pickle relish, Dijon mustard, and apple cider vinegar.
- Add the cooled potatoes to the bowl and gently mix to coat with the dressing.
- Season with salt and pepper to taste.
- Gently fold in the chopped hard-boiled eggs, if using.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with fresh dill or parsley, if desired.
Notes
- For best results, use Yukon Gold or red potatoes as they hold their shape well.
- Adjust the amount of mayonnaise and seasoning to your preference.
- Adding a touch of paprika or a sprinkle of chives can enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 250-350
- Sugar: 3-5g
- Sodium: 200-400mg
- Fat: 15-25g
- Saturated Fat: 2-4g
- Unsaturated Fat: 10-20g
- Trans Fat: 0g
- Carbohydrates: 20-30g
- Fiber: 3-5g
- Protein: 4-6g
- Cholesterol: 30-60mg