Description
This creamy potato salad is perfect for summer picnics and barbecues.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1 cup full-fat mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp pickle relish
- 1 celery stalk, chopped
- ½ cup red onion, diced
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for 10-15 minutes until fork-tender. Drain and let cool completely.
- In a bowl, mix mayonnaise, Dijon mustard, pickle relish, salt, and pepper until smooth.
- In a large bowl, combine the cooled potatoes with celery, red onion, and hard-boiled eggs.
- Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
- Chill in the refrigerator for at least one hour before serving.
Notes
- For best flavor, make this salad a day in advance.
- Feel free to add other ingredients like bell peppers or fresh herbs for added flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salads
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg