Description
Classic Potato Salad is a creamy and flavorful side dish featuring tender Yukon Gold or red potatoes, hard-boiled eggs, celery, red onion, and sweet pickle relish, all coated in a tangy mayonnaise and Dijon mustard dressing. Perfectly chilled and ideal for picnics, barbecues, or family gatherings.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or red potatoes
Dressing
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ cup sweet pickle relish
- Salt and pepper to taste
Vegetables and Eggs
- 1 cup chopped celery
- ½ cup finely diced red onion
- 3 hard-boiled eggs, chopped
Instructions
- Cook the Potatoes: Wash the potatoes thoroughly and place them whole in a large pot filled with salted water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain the water and let the potatoes cool slightly before cutting them into bite-sized pieces.
- Prepare Vegetables: While the potatoes are boiling, finely chop the celery and red onion so they are ready to be mixed in with the salad.
- Make the Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper. Mix thoroughly to create a creamy and tangy dressing.
- Combine Ingredients: In a large mixing bowl, gently fold together the cut potatoes, chopped celery, red onion, and chopped hard-boiled eggs to distribute evenly.
- Add Dressing: Pour the prepared dressing over the potato mixture. Fold gently until all the ingredients are well-coated with the dressing, being careful not to mash the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour to allow flavors to meld and to serve chilled.
Notes
- Use Yukon Gold or red potatoes as they hold their shape well after boiling.
- For extra flavor, consider adding fresh chopped herbs like dill or parsley.
- Adjust the amount of mayonnaise and mustard based on your preferred creaminess and tanginess.
- Hard-boil eggs ahead of time and keep refrigerated until ready to use.
- This salad tastes best when allowed to chill for at least an hour before serving.
