Description
This traditional potato salad combines tender potatoes, hard-boiled eggs, crisp vegetables, and sweet pickle relish in a creamy, tangy mayonnaise dressing. It’s a classic make-ahead side dish for barbecues, picnics, potlucks, and family meals.
Ingredients
3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
4–5 large eggs, hard-boiled and chopped
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
2–3 tablespoons sweet pickle relish
2 celery stalks, finely diced
1/2 small red onion, finely chopped
1 teaspoon sugar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Paprika, for garnish
2 green onions, sliced, optional
Instructions
- Place the peeled and chopped potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until tender but still firm enough to hold their shape.
- Drain the potatoes thoroughly and let them cool slightly.
- While the potatoes cook, hard-boil the eggs. Cool, peel, and chop them, then set aside.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled potatoes to the dressing and gently fold until evenly coated.
- Add the chopped eggs, celery, red onion, and sweet pickle relish. Fold gently to combine without breaking up the potatoes.
- Taste and adjust the salt, pepper, mustard, or relish as desired.
- Cover and refrigerate for at least 1 hour to chill and allow the flavors to blend.
- Before serving, sprinkle with paprika and garnish with sliced green onions if desired.
Notes
Yukon Gold potatoes provide a creamy, buttery texture, while Russet potatoes create a softer, more traditional potato salad.
Do not overcook the potatoes; they should be fork-tender while still holding their shape.
For extra tanginess, add more yellow mustard or apple cider vinegar. For additional sweetness, increase the sweet pickle relish.
For more crunch, add extra celery or finely chopped pickles.
For a lighter, tangier dressing, replace some of the mayonnaise with sour cream or plain Greek yogurt.
Fresh dill, parsley, garlic powder, or celery seed can be added for extra flavor.
The eggs may be omitted for a simpler version.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Do not freeze.
Keep the salad refrigerated and avoid leaving it at room temperature for extended periods, especially in warm weather.
Serve cold with grilled chicken, burgers, hot dogs, barbecue meats, sandwiches, or other cookout dishes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
