Potato Salad
Potato Salad is a classic creamy side dish made with tender Yukon Gold potatoes, crunchy celery, tangy pickles, and hard-boiled eggs, all tossed in a smooth mayonnaise dressing with a hint of dry mustard. This perfectly balanced salad is ideal for picnics, barbecues, and family dinners.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: Approximately 1 hour 30 minutes
- Yield: 6-8 servings
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
2¼ pounds Yukon Gold potatoes
¾ cup chopped celery
¼ cup chopped onions
3 tablespoons sweet pickle relish
3 large hard-boiled eggs, chopped
¾ cup mayonnaise
¾ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon dry mustard
Instructions
-
Wash and peel potatoes if desired; cut into even chunks. Boil in salted water until tender but firm, 10-15 minutes. Drain and cool completely.
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Chop celery, onions, and hard-boiled eggs.
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In a large bowl, mix mayonnaise, sweet pickle relish, salt, pepper, and dry mustard until smooth.
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Add cooled potatoes, celery, onions, and eggs to dressing; fold gently until evenly coated.
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Cover and refrigerate at least 1 hour before serving to meld flavors.
Notes
Add fresh herbs like dill or parsley for brightness.
Substitute mayonnaise with Greek yogurt for a lighter version.
Include diced pickles or jalapeños for tang or heat.
Use red onions or scallions for milder flavor.
Find it online: https://familydinnercooking.com/potato-salad/
