Creamy Potato Salad
Delve into the delightful world of creamy potato salad, a timeless dish that serves as a centerpiece for any gathering. This homemade version boasts buttery Yukon Gold potatoes, crunchy celery, and vibrant green onions, all enveloped in a rich and tangy dressing. The combination of sweet pickle relish and apple cider vinegar adds layers of flavor that make every bite memorable. Perfect for summer picnics or family potlucks, this crowd-pleasing recipe offers comfort and nostalgia with every spoonful. Not only is it easy to prepare, but it also allows for personalization with your favorite herbs or additional veggies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 5 hard-boiled eggs
- 2 ribs celery
- 2 green onions
- ¼ small bunch fresh parsley or dill
- 1 ¼ cups mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon sugar
- Salt and black pepper to taste
Instructions
- Peel and cut the Yukon Gold potatoes into uniform 1-inch cubes.
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15 minutes until fork-tender, then drain and let cool.
- In a mixing bowl, whisk together mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, and sugar until smooth.
- Once the potatoes are cooled, gently fold them into the dressing along with diced hard-boiled eggs, diced celery, sliced green onions, and chopped herbs.
- Season with salt and black pepper to taste. Cover and refrigerate for at least two hours before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Find it online: https://isabellacooks.com/potato-salad/