Potato Salad Recipe
This classic Potato Salad features tender Yukon gold potatoes combined with crunchy celery, tangy pickle relish, and creamy mayonnaise dressing, enhanced by the subtle flavors of Dijon mustard, lemon juice, and spices. Perfect as a side dish for picnics, barbecues, or family gatherings, it’s a flavorful and satisfying salad that complements a variety of meals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling, Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 3 pounds Yukon gold potatoes, peeled and cubed
- 3 large hard-boiled eggs, diced
- 2 celery ribs, finely chopped
- ½ red onion, finely diced
- ¼ cup pickle relish
Dressing Ingredients
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Cook Potatoes: Place the cubed Yukon gold potatoes in a large pot of salted boiling water. Cook for about 15 minutes or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled potatoes along with diced hard-boiled eggs, chopped celery, diced red onion, and pickle relish. Gently mix to combine these ingredients evenly.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, black pepper, and paprika until the dressing is smooth and well blended.
- Toss Salad: Pour the prepared dressing over the potato mixture. Gently toss all ingredients to ensure each piece is evenly coated with the creamy dressing.
- Chill and Serve: Cover the salad and refrigerate it for at least one hour. This resting time allows the flavors to meld together, enhancing the overall taste of the salad before serving.
Notes
- Use Yukon gold potatoes for their creamy texture and buttery flavor which hold up well in salads.
- Ensure the potatoes are completely cooled before mixing with the dressing to prevent it from thinning out.
- Hard-boiling eggs a day ahead can save preparation time.
- Adjust spices such as salt, pepper, and paprika according to personal taste preferences.
- This salad can be stored in the refrigerator covered for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: potato salad, Yukon gold potatoes, picnic dish, side dish, mayonnaise dressing, hard-boiled eggs, celery, easy potato salad
Find it online: https://cookwithruby.com/potato-salad-recipe/
