Description

A classic and easy potato salad recipe made with tender potatoes, creamy dressing, and a touch of crunch from celery and onions—perfect for picnics, BBQs, or a simple side dish.

Ingredients

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2 pounds russet or Yukon gold potatoes, peeled and cubed
3/4 cup mayonnaise
1 tablespoon yellow mustard
1/2 cup chopped celery
1/4 cup chopped red onion
2 tablespoons sweet pickle relish
1 teaspoon salt
1/2 teaspoon black pepper
2 hard-boiled eggs, chopped (optional)
1 tablespoon apple cider vinegar

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Instructions

Place the cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until potatoes are fork-tender.
Drain the potatoes and let them cool completely.
In a large mixing bowl, combine mayonnaise, mustard, relish, vinegar, salt, and pepper.
Add the cooled potatoes, celery, onion, and chopped eggs (if using) to the bowl.
Gently stir until everything is well combined and coated in the dressing.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Use Yukon gold potatoes for a creamier texture, or russet for a fluffier consistency.
Add a dash of paprika or chopped chives for extra flavor and presentation.
This salad can be made a day ahead and stored in the refrigerator.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg