Description
Enjoy the irresistible flavor of Classic Creamy Potato Salad, featuring tender potatoes, crunchy celery, and a creamy dressing. Ideal for summer gatherings or quick weeknight meals!
Ingredients
Scale
- 2 ½ pounds Yukon gold potatoes
- 6 hard-boiled eggs (chopped, optional)
- 1 cup diced celery
- ½ cup sliced radishes
- 2 green onions (sliced)
- ¾ cup mayonnaise
- ¼ cup sweet relish (or dill pickle relish)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon granulated sugar
- salt and black pepper (to taste)
- paprika (for garnish, optional)
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Add the potatoes to a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well and cool completely.
- In a large bowl, combine mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper. Mix well.
- Add the cooled potatoes and gently smash a few of them to make the salad creamier. Stir in boiled eggs if using, celery, radishes, and green onions. Mix well to combine.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
Notes
For extra flavor, let the salad sit overnight in the refrigerator before serving.
Feel free to customize with your favorite veggies like carrots or bell peppers.
Use Greek yogurt instead of mayonnaise for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg