Description
Learn how to make the best potato salad with this delicious and easy recipe. Creamy and flavorful, it’s perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Units
Scale
Potato Salad:
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
Dressing:
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
Add-Ins:
- 4–5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper
Instructions
- Cook Potatoes: Cut potatoes into quarters, boil until tender.
- Prepare Dressing: Mix mayonnaise, relish, mustard, vinegar, celery seeds, paprika, salt, and pepper.
- Chop Ingredients: Chop eggs, celery, onions, and dill.
- Combine: Peel and chop cooked potatoes, mix with dressing, then stir in eggs, celery, onions, and dill.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
- If golden potatoes are unavailable, Russets can be used as a substitute.
- For enhanced flavor, prepare the potato salad a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
