Description
A creamy, tangy potato salad that’s perfect for cookouts and potlucks, without being watery or bland.
Ingredients
Main ingredients
- 3 pounds Potatoes (Yukon Gold preferred) (Choose Yukon Gold for creaminess, but Russet or Red potatoes can be used.)
- 3/4 to 1 cup Mayonnaise (Adjust based on creaminess preference.)
- 1 to 2 tablespoons Yellow mustard
- 4 large Hard boiled eggs
- 2 to 3 ribs Celery, diced small
- 1/3 cup Pickles or sweet relish, chopped (Use chopped pickles if using pickles.)
- 2 to 4 tablespoons Red or sweet onion, minced (Go easy on the onion for picky eaters.)
- 1 to 2 teaspoons Apple cider vinegar or pickle juice (For a little tang.)
- to taste Salt and black pepper
- to taste Paprika for the top (Optional garnish.)
Instructions
Preparation
- Peel the potatoes if desired, then cut into bite-sized chunks. Put into a big pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a gentle boil, then reduce to a steady simmer. Cook for about 12 to 15 minutes until fork-tender.
- Drain immediately and let sit in the colander for a couple of minutes to allow steam to escape.
- While the potatoes are still warm, add a teaspoon of vinegar or pickle juice to enhance the flavor.
Making the Dressing
- In a large bowl, combine mayo, mustard, vinegar or pickle juice, salt, and pepper to make the dressing.
Combining Ingredients
- Fold in the diced celery, pickles or relish, minced onion, and chopped hard boiled eggs into the dressing.
- Add the cooled potatoes and gently fold to combine using a spatula. If it seems dry, add a bit more mayo.
Chill and Serve
- Taste the salad and adjust seasoning if needed. Chill in the refrigerator for 1 to 2 hours before serving for the flavors to meld.
Notes
Serve with burgers, grilled chicken or ribs. This salad is perfect for summer cookouts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Southern