Ingredients
Main Ingredients
- 3 pounds Yukon Gold potatoes About 5 large potatoes
- 5 pieces hard-boiled eggs Diced
- 2 ribs celery Diced
- 2 pieces green onions Sliced
- 1/4 small bunch fresh parsley or dill Or a combination of both
Dressing
- 1 1/4 cups mayonnaise Adjust for creaminess
- 1/4 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon sugar
- Salt and black pepper To taste
Method
Preparation
- Peel the potatoes and cut them into 1-inch cubes.
- Place the potatoes in a large pot and cover them with 1 inch of cold salted water.
- Bring to a boil and cook for about 15 minutes, or until tender when poked with a fork.
- Drain the potatoes in a colander and let them cool completely.
Mixing Dressing
- In a large bowl, whisk together the mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, sugar, salt, and pepper.
Combine and Serve
- Add in the cooled potatoes, diced eggs, celery, green onions, and herbs.
- Gently fold until everything is just combined—be careful not to overmix or the potatoes will break down.
- You can eat it right away or refrigerate for two hours before serving. Enjoy!
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 7gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g
Notes
Store the potato salad in an airtight container in the refrigerator for 3 to 4 days. To keep it fresh, avoid leaving it out at room temperature for too long at gatherings. For creamier potato salad, adjust the amount of mayonnaise to your taste. Let the potatoes cool completely before mixing with the dressing to prevent them from becoming mushy.
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