Description
This Classic Creamy Potato Salad brings irresistible flavor with Yukon gold potatoes, diced celery, and tangy mayo. Perfect for potlucks or quick meals!
Ingredients
Scale
- 2 ½ pounds Yukon gold potatoes
- 6 hard-boiled eggs (chopped, optional)
- 1 cup diced celery
- ½ cup sliced radishes
- 2 green onions (sliced)
- paprika (for garnish, optional)
- ¾ cup mayonnaise
- ¼ cup sweet relish (or dill pickle relish)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon granulated sugar
- salt and black pepper (to taste)
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Place potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and cool completely.
- In a large bowl, mix the mayonnaise, relish, cider vinegar, mustard, sugar, and season with salt and pepper.
- Add cooled potatoes and smash a few for creaminess. Stir in eggs if using, celery, radishes, and green onions. Combine well.
- Chill for at least two hours before serving. Garnish with paprika if desired.
Notes
Substitute dill pickle relish for sweet relish for a tangy flavor.
For a healthier option, use Greek yogurt instead of mayonnaise.
Feel free to add additional vegetables like bell peppers or carrots.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg