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Potato Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 350
A classic and creamy potato salad perfect for picnics and gatherings, combining tender potatoes with eggs, herbs, and a tangy dressing.

Ingredients

Potatoes

  • 3 pounds Yukon Gold potatoes (about 5 large)
  • 5 pieces hard-boiled eggs (diced)
  • 2 ribs celery (diced)
  • 2 green onions green onions (sliced)
  • 0.25 small bunch fresh parsley or dill (or a combination of both)
  • 1.25 cups mayonnaise
  • 0.25 cup sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon sugar
  • to taste salt and black pepper

Instructions 

  • Peel and cube the potatoes, then boil until fork-tender. Drain and cool.
  • Whisk together mayonnaise, relish, vinegar, mustard, and sugar to make the dressing.
  • Combine cooled potatoes, eggs, celery, green onions, and herbs. Mix with dressing.
  • Season with salt and pepper, then serve immediately or refrigerate for 2 hours.

Notes

For best flavor, refrigerate for a couple of hours before serving.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Potatoes