Description
This Classic Creamy Potato Salad is a delightful mix of tender potatoes, creamy mayo, and fresh vegetables. Perfect for picnics or as a side dish, it’s simple to make and full of flavor, a must-try for any food lover!
Ingredients
Scale
- 2 ½ pounds Yukon gold potatoes
- 6 hard-boiled eggs (chopped)
- 1 cup diced celery
- ½ cup sliced radishes
- 2 green onions (sliced)
- paprika (for garnish)
- ¾ cup mayonnaise
- ¼ cup sweet relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- salt and black pepper (to taste)
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Place the potatoes in a large pot of cold salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and let cool completely.
- In a large bowl, mix together mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper until well combined.
- Add the cooled potatoes to the mixture and gently smash some for creaminess. Stir in optional boiled eggs, celery, radishes, and green onions. Combine well.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
Notes
For a lighter version, reduce the amount of mayonnaise or use Greek yogurt.
Feel free to customize by adding ingredients like diced pickles or bell peppers.
Ensure potatoes cool completely for the best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg