A timeless favorite, this potato salad is perfect for picnics, barbecues, or any gathering. Creamy, tangy, and packed with flavor, it’s sure to be a hit!
Ingredients:
- Potatoes:
- 2 lbs (about 900g) Yukon Gold or red potatoes, washed and cut into 1-inch cubes
- Eggs:
- 4 large eggs
- Mayonnaise:
- 1 cup mayonnaise
- Yellow Mustard:
- 2 tablespoons yellow mustard
- Celery:
- 2 celery ribs, finely chopped
- Red Onion:
- 1/4 cup finely chopped red onion
- Sweet Pickle Relish:
- 2 tablespoons sweet pickle relish
- Apple Cider Vinegar:
- 1 tablespoon apple cider vinegar
- Salt:
- 1 teaspoon salt (or to taste)
- Black Pepper:
- 1/2 teaspoon black pepper (or to taste)
- Optional Garnishes:
- Paprika
- Fresh parsley, chopped
- Green onion, chopped.
Instructions:
- Boil the Potatoes and Eggs:
- Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Place the eggs into the same pot.
- Bring the water to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork and the eggs are hard-boiled (about 12-15 minutes).
- While the potatoes and eggs are cooking, prepare an ice bath.
- Remove eggs to the ice bath after about 12 minutes. Continue to cook the potatoes until done.
- Drain the potatoes and let them cool slightly.
- Peel and Chop the Eggs:
- Once the eggs are cool enough to handle, peel them and chop them into medium-sized pieces.
- Prepare the Dressing:
- In a large bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper. Whisk until smooth.
- Combine Ingredients:
- Add the slightly cooled potatoes, chopped eggs, celery, and red onion to the dressing. Gently fold everything together until the potatoes are evenly coated.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary.
- Garnish with paprika, fresh parsley, or green onion, if desired.
- Serve cold.