Description
A recipe for classic, thick, and creamy potato salad featuring hard-boiled eggs, perfect for picnics or gatherings.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 6 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes. Drain well and let cool slightly.
- While potatoes cook, prepare the dressing base. In a large bowl, whisk together the mayonnaise, mustard, sweet pickle relish, vinegar, salt, and pepper until smooth.
- Gently fold the warm, slightly cooled potatoes into the dressing mixture. Mix carefully to coat without mashing the potatoes too much.
- Add the chopped celery, red onion, and chopped hard-boiled eggs to the potato mixture. Fold gently until everything is evenly distributed.
- Stir in the fresh dill, if using.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Notes
- For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better after boiling.
- To make the dressing extra creamy, use full-fat mayonnaise and do not substitute with light versions.
- Chill the salad for several hours before serving; this improves the flavor and texture significantly.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 550
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
- Cholesterol: 120