Description
This is a traditional, creamy potato salad recipe featuring hard-boiled eggs, celery, and onion, perfect for picnics or barbecues.
Ingredients
Scale
- 3 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 4 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 2 stalks celery, finely chopped
- 1/2 cup yellow onion, finely chopped
- 2 tablespoons yellow mustard
- 1 tablespoon sweet pickle relish (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sweet pickle juice (optional)
Instructions
- Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 10 to 15 minutes. Do not overcook.
- Drain the potatoes immediately and spread them on a baking sheet to cool slightly for about 10 minutes. Transfer the warm potatoes to a large mixing bowl.
- While the potatoes are still slightly warm, gently fold in the chopped celery, onion, and chopped hard-boiled eggs.
- In a separate small bowl, whisk together the mayonnaise, mustard, salt, pepper, pickle relish (if using), and pickle juice (if using) to create the dressing.
- Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are evenly coated. Avoid overmixing, which can mash the potatoes.
- Cover the bowl and refrigerate the potato salad for at least 4 hours, or preferably overnight, to allow the flavors to blend.
Notes
- For the best texture, use starchy potatoes like Russets, but Yukon Golds hold their shape better.
- Taste and adjust salt and pepper just before serving, as the potatoes absorb seasoning as they chill.
- You can garnish the top with a sprinkle of paprika before serving.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 100