Description
The best potato salad ever combines creamy Yukon Gold potatoes with crunchy veggies and a zesty dressing, creating a delightful side dish that’s perfect for any occasion. This colorful medley brings joy to picnics, barbecues, and family gatherings, making it the star of your summer table. With its rich flavor and appealing presentation, each scoop invites compliments and happy memories.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup celery, diced
- 1/2 cup red onion, finely diced
- 4 hard-boiled eggs, chopped
- 1/4 cup pickle relish
- Salt and pepper to taste
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- Wash and peel the potatoes if desired, then cut them into evenly sized chunks.
- Place the potatoes in a large pot filled with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender (10-15 minutes). Drain and cool slightly.
- In a mixing bowl, combine mayonnaise, Dijon mustard, pickle relish, salt, pepper, and green onions; stir until smooth.
- In a large bowl, mix cooled potatoes with celery, red onion, hard-boiled eggs, and dressing. Gently fold until well coated.
- Taste and adjust seasoning as needed. Cover and refrigerate for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 490mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg