Description
A creamy and flavorful potato salad perfect for summer gatherings, evoking nostalgia and joy at every bite.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 2 celery stalks, finely chopped
- ½ red onion, finely diced
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- ½ cup sweet relish
- Salt and pepper to taste
- 3 hard-boiled eggs, chopped
Instructions
- Scrub and quarter the potatoes, then boil in salted water for 12 to 15 minutes until tender. Drain and let sit for 5 minutes to firm up.
- Hard-boil the eggs, cool, peel, and chop. Finely dice the red onion and celery.
- In a large mixing bowl, combine the warm chopped potatoes with mayonnaise, Dijon mustard, sweet relish, chopped eggs, celery, and onion. Season with salt and pepper, folding gently to coat.
- Chill for at least one hour before serving, preferably overnight for deeper flavor.
Notes
Store in an airtight container in the refrigerator for up to three days. Better enjoyed fresh but can be made in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg