Description
This old-fashioned potato salad recipe brings back classic flavors. It uses simple ingredients and a straightforward method for a comforting side dish.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish (optional)
Instructions
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender but not mushy, about 10-15 minutes.
- Drain the potatoes well and let them cool slightly in a large bowl.
- While potatoes cool, in a separate medium bowl, whisk together mayonnaise, yellow mustard, chopped celery, chopped red onion, chopped hard-boiled eggs, sweet pickle relish, and apple cider vinegar.
- Pour the dressing over the still-warm potatoes. Gently fold to combine, being careful not to mash the potatoes.
- Season with salt and black pepper to taste.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, give the potato salad a gentle stir. Garnish with a sprinkle of paprika if desired.
Notes
- For best flavor, make the potato salad a day ahead.
- Adjust the amount of mayonnaise and mustard to your preference.
- You can add a dash of sugar to the dressing for a sweeter profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg