Traditional Potato Salad
A classic and creamy potato salad perfect for picnics and barbecues. This recipe features tender potatoes, hard-boiled eggs, and a tangy dressing.
Ingredients
Ingredients
- 2 pounds Yukon Gold potatoes (peeled and cubed)
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 2 hard-boiled eggs (chopped)
- 1/4 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika (for garnish (optional))
Instructions
- Boil potatoes until tender, about 12-15 minutes. Drain and cool slightly.
- Whisk together mayonnaise, mustard, relish, vinegar, salt, and pepper.
- Fold in potatoes, eggs, celery, and red onion.
- Mix well, being careful not to mash the potatoes.
- Refrigerate for at least 2 hours.
- Garnish with paprika before serving, if desired.
Notes
For a tangier flavor, add a bit more apple cider vinegar or a squeeze of lemon juice.
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Sodium: 450mg