Description
This Classic Potato Salad recipe is a creamy, tangy, and flavorful side dish, perfect for BBQs, picnics, and family gatherings. Made with Yukon Gold potatoes, hard-boiled eggs, and a rich, tangy dressing, this dish is quick, simple, and endlessly customizable.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, cut into bite-sized pieces
- 3 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons vinegar (white or apple cider)
- ¼ cup sour cream (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup celery, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons sweet pickle relish (optional)
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Cook the Potatoes: Boil potatoes in salted water until fork-tender (10-12 minutes). Drain and cool completely.
- Prepare the Dressing: In a bowl, whisk mayonnaise, mustard, vinegar, sour cream (if using), salt, and pepper. Adjust seasoning to taste.
- Combine Ingredients: Toss cooled potatoes with dressing, eggs, celery, onion, and relish (if using). Mix gently to avoid breaking the potatoes.
- Chill: Refrigerate the salad for at least 1 hour to meld flavors.
- Serve: Garnish with parsley before serving. Enjoy!
Notes
- For a tangier flavor, add more Dijon mustard or vinegar.
- Chill the salad overnight for the best flavor.
- Substitute Greek yogurt for sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
Keywords: Traditional potato salad, creamy potato salad, homemade potato salad, potato salad side dish