Potato Salad Recipe

This classic potato salad recipe is a versatile and beloved side dish perfect for any gathering, barbecue, or family meal. Combining creamy dressing, tender potatoes, and the right mix of crunch from celery and onions, this potato salad is bound to be a hit. Serve it alongside grilled meats, sandwiches, or enjoy it as a standalone dish!

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Ingredients

• 2 pounds Yukon gold potatoes, cut into ¾-inch pieces (peeling is optional)
• 2 teaspoons salt (for boiling)
• 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 (for dressing, or to taste)
• ¼ teaspoon pepper (or to taste)
• 2 stalks celery, finely chopped
• ⅓ cup finely chopped red onion
• 3 hard boiled eggs, coarsely chopped
• Optional topping: paprika

Instructions

Step 1: Place the cut potatoes in a large pot and cover with cool water, ensuring the water level is about 2 inches above the potatoes. Bring the water to a boil over high heat.

Step 2: Once boiling, add 2 teaspoons of salt to the pot and stir. Continue boiling the potatoes for 6-9 minutes, or until they are just tender when pierced with a fork. Be careful not to overcook. Drain the potatoes well and allow them to cool for about 20 minutes.

Step 3: While the potatoes are cooling, prepare the dressing. In a small bowl, combine the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk until well blended.

Step 4: Transfer the cooled potatoes to a large bowl. Pour the dressing over the potatoes and toss to coat evenly. Gently stir in the chopped celery, red onion, and hard-boiled eggs. Adjust the seasoning with additional salt and pepper, to taste.

Step 5: Chill the potato salad in the refrigerator before serving. It can be served the same day once chilled, but flavors develop further and it tastes even better on the second day. Stir before serving and, if desired, sprinkle with paprika for added color and flavor.

Notes

• Storage: Potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
• Potato Choice: Yukon gold potatoes are preferred for their buttery texture and ability to hold their shape well after cooking.

Nutritional Information (per serving, ⅙ of recipe):

• Calories: 367 kcal
• Carbohydrates: 32g
• Protein: 7g
• Fat: 24g
• Saturated Fat: 4g
• Polyunsaturated Fat: 13g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 105mg
• Sodium: 1300mg
• Potassium: 706mg
• Fiber: 4g
• Sugar: 5g
• Vitamin A: 284 IU
• Vitamin C: 31mg
• Calcium: 44mg
• Iron: 2mg

Conclusion

This potato salad recipe is a delightful addition to any meal, offering a balance of creamy, crunchy, and tangy elements that complement a wide array of dishes. Whether you're hosting a casual backyard barbecue or a formal dinner, this potato salad is sure to satisfy everyone at the table.

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