Description
A classic recipe for Mom’s Potato Salad that is sure to be a hit at any gathering. Creamy, tangy, and packed with flavor, this dish is perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Scale
Potato Salad:
- 2 lbs Yukon gold or russet potatoes, peeled and cut into chunks
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks, finely diced
- ½ cup chopped dill pickles or sweet relish
- ¼ cup finely chopped red onion
- 3 hard-boiled eggs, chopped
- Paprika and chopped parsley for garnish (optional)
Instructions
- Boil Potatoes: Place the potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until fork-tender.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Combine Ingredients: Add the cooled potatoes, celery, pickles, onion, and eggs. Gently toss until well combined.
- Chill and Serve: Refrigerate for at least 1 hour to let the flavors meld. Sprinkle with paprika and parsley before serving.
Notes
- This salad tastes even better the next day.
- For a creamier texture, slightly mash some of the potatoes while mixing.
- Use sweet pickles or relish for a milder flavor, or dill for a tangier bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
