Potato Salad

Why You’ll Love This Recipe

You’ll love this Potato Salad for its creamy texture and fresh, crisp bite from celery and onions. Yukon Gold potatoes hold their shape well while providing a buttery flavor, making the salad hearty but not heavy. The combination of sweet pickle relish and dry mustard adds a subtle tang and depth that elevates the traditional potato salad into a crowd-pleasing classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2¼ pounds Yukon Gold potatoes
• ¾ cup chopped celery
• ¼ cup chopped onions
• 3 tablespoons sweet pickle relish
• 3 large hard-boiled eggs
• ¾ cup mayonnaise
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¾ teaspoon dry mustard

Directions

1. Cook the potatoes: Wash and peel the potatoes if desired. Cut into evenly sized chunks. Boil in salted water until tender but still firm, about 10-15 minutes. Drain and let cool completely.
2. Prepare other ingredients: Chop celery, onions, and hard-boiled eggs.
3. Mix the dressing: In a large bowl, combine mayonnaise, sweet pickle relish, salt, black pepper, and dry mustard. Stir until smooth.
4. Combine salad: Add cooled potatoes, celery, onions, and eggs to the dressing. Gently fold until everything is evenly coated.
5. Chill: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Servings and timing

• Servings: 6-8 servings
• Prep time: 15 minutes
• Cook time: 15 minutes
• Chill time: 1 hour
• Total time: Approximately 1 hour 30 minutes

Variations

• Add chopped fresh herbs like dill or parsley for extra freshness.
• Substitute mayonnaise with Greek yogurt for a lighter version.
• Include diced pickles or jalapeños for more tang or heat.
• Use red onions or scallions instead of regular onions for a milder flavor.

Storage/reheating

• Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
• Best served cold or at room temperature.
• Avoid reheating as it alters the texture and flavor.

FAQs

Can I make potato salad ahead of time?

Yes, preparing it a few hours or a day ahead helps flavors develop.

How do I prevent potatoes from becoming mushy?

Cook potatoes just until tender and handle gently when mixing.

Can I use other types of potatoes?

Yukon Golds are preferred, but red potatoes or fingerlings work well too.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add more eggs?

Yes, add extra chopped hard-boiled eggs for more richness.

How do I peel hard-boiled eggs easily?

Use older eggs and peel under running water for best results.

Can I make this salad vegan?

Substitute mayonnaise with a vegan alternative and omit eggs.

Should I peel the potatoes?

Peeling is optional; leaving skins on adds texture and nutrients.

How do I store leftover potato salad?

Keep refrigerated in a sealed container and consume within 3 days.

Can I freeze potato salad?

Freezing is not recommended as texture will change upon thawing.

Conclusion

This classic Potato Salad recipe is a creamy, flavorful side that perfectly balances tender potatoes, crunchy vegetables, and a tangy, rich dressing. Easy to prepare and universally loved, it’s a staple for gatherings, cookouts, and everyday meals. Its versatility and comforting taste make it a go-to dish for any occasion.

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