Name: Best Ever Potato Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 2 pounds Yukon gold potatoes, chopped into ¾-inch pieces (peeling is optional); Salt, for the potato cooking water; 2 ribs celery, finely chopped; ⅓ cup finely chopped red onion; 3 hard-boiled eggs, coarsely chopped; Paprika, optional topping; ¾ cup mayonnaise; ¼ cup sweet pickle relish; 2 tablespoons apple cider vinegar, or white vinegar; 1 tablespoon Dijon mustard, or yellow mustard; 1 teaspoon celery seed; ½ teaspoon salt, or to taste; ¼ teaspoon pepper, or to taste

Description

Who says a potato salad has to be just a side dish? This Best Ever Potato Salad recipe elevates it to star status with its creamy texture, vibrant ingredients, and a touch of sweetness from the relish. Perfect for family barbecues, picnics, or even just a comforting meal at home, this salad offers a delightful mix of textures from the crunchy celery and the tender potatoes.

Not just any potato salad, this Classic Creamy American Potato Salad brings together traditional flavors that remind you of summer gatherings and happy times. With a simple yet tasteful dressing, every bite is a balance of tangy and sweet, making it the ultimate comfort food that pairs well with any main dish or stands proudly on its own.

Ingredients

Scale

For the Salad:

2 pounds Yukon gold potatoes, chopped into ¾-inch pieces (peeling is optional)
Salt, for the potato cooking water
2 ribs celery, finely chopped
⅓ cup finely chopped red onion
3 hard-boiled eggs, coarsely chopped
Paprika, optional topping
For the Dressing:

¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons apple cider vinegar, or white vinegar
1 tablespoon Dijon mustard, or yellow mustard
1 teaspoon celery seed
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste

Instructions

Place chopped potatoes in a large pot and cover with cool water about 2 inches above the potatoes. Bring to a boil over high heat. After boiling, add 2 teaspoons of salt and stir. Boil for 6-9 minutes until just tender when pierced with a fork. Drain well.
Allow potatoes to cool for about 20 minutes.
Meanwhile, prepare the dressing by combining mayonnaise, sweet pickle relish, vinegar, mustard, celery seed, salt, and pepper in a small bowl. Whisk until smooth.
In a large bowl, combine the cooled potatoes with the dressing. Add chopped celery, red onion, and hard-boiled eggs. Toss gently to coat. Season with additional salt and pepper to taste.
Chill in the refrigerator before serving. Best served chilled, and flavors enhance when left overnight.

Prep Time: 30 minutes
Cook Time: 10 minutes

Nutrition

Calories: 358 kcal