Description

Indulge in the comforting flavors of creamy potato salad, a timeless favorite perfect for summer barbecues and family gatherings. This easy-to-make recipe features tender potatoes tossed in a tangy dressing, complemented by crunchy celery and sweet relish. Whether you’re serving it as a side dish or a main course, this creamy delight is sure to impress guests and leave them asking for seconds.

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled and diced
1 cup mayonnaise
2 tablespoons yellow mustard
1 cup chopped celery
1/2 cup finely diced red onion
4 hard-boiled eggs, quartered
1/4 cup sweet relish
Salt and pepper to taste

Instructions

Boil the potatoes in salted water until fork-tender, about 10-12 minutes. Drain and let cool.
In a mixing bowl, whisk together mayonnaise, mustard, salt, and pepper until smooth.
In another bowl, combine chopped celery, diced red onion, sweet relish, and hard-boiled eggs.
Gently fold the cooled potatoes into the vegetable mixture, then add the dressing until evenly coated.
Cover and chill in the refrigerator for at least one hour before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 6g
Cholesterol: 120mg

Keywords: For added flavor, consider incorporating crispy bacon bits or diced pickles. Swap mayonnaise with Greek yogurt for a lighter option while maintaining creaminess. Store leftovers in an airtight container for up to three days; best served chilled.