Potato Salad

5 from 1 rating

from kristineskitchenblog.com

This easy Potato Salad Recipe makes the best classic potato salad! Serve this favorite side dish with grilled meats, ribs, sandwiches, baked chicken and more!

Prep Time30

Cook Time15

Total Time45

Servings: servings

Calories: 367kcal

Ingredients

2 pounds Yukon gold potatoes cut into ¾-inch pieces, peeling is optional
2 teaspoons salt
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon Dijon mustard or yellow mustard
1 teaspoon celery seed
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
2 stalks celery finely chopped
⅓ cup finely chopped red onion
3 hard boiled eggs coarsely chopped
paprika optional topping

Instructions

Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add the 2 teaspoons salt to the pot and stir. Boil potatoes for 6-9 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
Allow potatoes to cool for about 20 minutes before mixing them with the dressing.
Meanwhile, make the dressing. In a small bowl, combine the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt and pepper. Whisk until well mixed.
Transfer the cooled potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion and hard boiled eggs. Season with additional salt and pepper, to taste.
Chill potato salad in the refrigerator before serving. It can be served the day it is made, once chilled, and will taste even better on the second day. Stir before serving and sprinkle with paprika, if desired.

Video

Notes

Potato salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Nutrition information is only an estimate.