Description
A delightful and creamy potato salad perfect for gatherings, picnics, and family barbecues, featuring crunchy celery and hard-cooked eggs.
Ingredients
Scale
- ½ teaspoon ground black pepper
- ½ cup crisp celery (finely chopped)
- 2 tablespoons apple cider vinegar
- ½ cup finely minced sweet or white onion
- 4 large hard-cooked eggs (coarsely chopped)
- 2 tablespoons classic yellow mustard
- 3 pounds Yukon Gold or russet potatoes (peeled and diced into 1-inch pieces)
- ½ teaspoon ground paprika (plus additional for presentation)
- 1 cup full-fat mayonnaise
- 2 tablespoons sweet pickle relish (or dill relish for a tangier profile)
- 1½ teaspoons salt (for boiling the potatoes)
- Optional: finely sliced green onions or additional chopped pickles for topping
Instructions
- Prepare the potatoes: Start by placing the diced potatoes in a large saucepan. Cover them with cold water and sprinkle in the measured salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to a gentle simmer and cook the potatoes for about 12 to 15 minutes until they are just tender.
- Drain the potatoes well and let them cool slightly.
- In a spacious mixing bowl, prepare the dressing by combining mayonnaise, yellow mustard, relish, apple cider vinegar, paprika, black pepper, and a pinch of salt. Whisk until smooth.
- Gently incorporate the cooled potatoes, chopped eggs, celery, and onion into the dressing.
- Cover the bowl with plastic wrap and refrigerate the salad for at least an hour to enhance the flavors.
- When ready to serve, transfer the salad to a serving dish. Dust with additional paprika and garnish with green onions or chopped pickles if desired.
Notes
For a healthier twist, consider using Greek yogurt instead of mayonnaise. This salad pairs well with grilled meats, sandwiches, and fried chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 190mg