Description
A creamy and comforting potato salad that blends tender red potatoes, tangy mustard, and hard-boiled eggs, perfect for picnics and family dinners.
Ingredients
Scale
- 2 pounds red potatoes, peeled and cut into bite-sized chunks
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
- Paprika for garnish
- Chopped fresh parsley for garnish (optional)
Instructions
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil and then reduce the heat to medium, simmer until tender (about 10-15 minutes).
- Drain and let cool slightly.
- In a large bowl, combine mayonnaise, mustard, vinegar, sugar, salt, and pepper to make the dressing.
- Add celery, onion, eggs, and pickle relish to the dressing and mix well.
- Gently fold in the cooled potatoes until coated.
- Transfer to a serving bowl, sprinkle with paprika and parsley (if using), cover, and refrigerate for at least 2 hours before serving.
Notes
Chill for at least two hours to allow flavors to meld. Adjust seasoning after chilling, as cold dishes tend to taste less salty.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg