Creamy Potato Salad

Creamy Potato Salad is a classic side dish that never goes out of style. Whether you're planning a summer picnic, a backyard barbecue, or just looking for a comforting side dish to accompany your weeknight dinner, potato salad is the answer. It is a timeless and crowd-pleasing dish that is sure to impress. This creamy potato salad recipe will be the best you ever tried. It's creamy, tangy, flavorful, and sure to become a family favorite.

Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8

Ingredients

3 pounds Yukon Gold potatoes

1/4 teaspoon paprika

2 celery stalks, diced

1 cup mayonnaise

1/4 cup sweet onion, diced

1/2 tablespoon chopped fresh dill

1/2 tablespoon apple cider vinegar

1/2 cup refrigerated sweet pickle relish

2-3 hard-boiled eggs, peeled and chopped

1/2 tablespoon celery seeds

1 tablespoon yellow mustard

salt and pepper to taste

Equipment

Stockpot

Directions

Step 1

Start by cutting the potatoes into quarters and placing them in a stockpot. Fill the pot with cold water until it covers the top of the potatoes.

Step 2

Place the stockpot over high heat and bring to a boil. When it starts to boil add about 1/2 tablespoon of salt and cook the potatoes until tender or for at least 12-13 minutes.

Step 3

Combine mayonnaise, and sweet pickle relish including juices, celery seeds, mustard, apple cider vinegar, paprika, pepper, and salt in a bowl. Mix until smooth.

Step 4

Chop the eggs, dill, celery, and onions. Once the potatoes become tender, drain off all the water. Take out the loose peels and chop the potatoes into 1/2-inch chunks.

Step 5

In a medium bowl, add the potatoes and mix in the dressing gently until it coats the potatoes well. Add the chopped eggs, dill, celery, and onions. Stir to combine. Taste and adjust seasoning with pepper and salt if desired. Then garnish with paprika.

Step 6

Refrigerate the potato salad covered for about 4 hours before serving. Enjoy!

Recipe Notes

1. You can store the potato salad in an airtight container in the fridge for up to a week.

2. Use golden potatoes if you don't have Russets.

Nutritional Information

Calories: 314, Carbohy22g, Protein: 4g, fat: 20g, saturated fat: 2g, Cholesterol: 56mg, Sodium: 358mg, Potassium: 643mg, Fiber: 3g, sugar: 4g, Calcium: 63mg

Nutritional information is a guide only.

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