Description
A creamy and tangy potato salad perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Units
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
- Optional: chopped fresh parsley or paprika for garnish
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook for 10–15 minutes or until fork-tender. Drain and let cool.
- In a large mixing bowl, combine mayonnaise, mustard, celery, onion, relish, and chopped eggs.
- Add cooled potatoes to the bowl and gently mix until everything is evenly coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with parsley or a sprinkle of paprika if desired before serving.
Notes
- For extra flavor, use a mix of yellow and Dijon mustard.
- Substitute Greek yogurt for some of the mayo for a lighter version.
- Let the salad chill overnight for even better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg