Description
This creamy and tangy homemade potato salad brings a touch of grandma-style comfort to any outdoor gathering. Made with tender potatoes, mayonnaise, mustard, and crunch from celery and onions, it’s the perfect picnic-friendly side dish that everyone will love.
Ingredients
2.5 lbs potatoes, Yukon Gold or Red Potatoes, scrubbed
1 cup mayonnaise, full-fat
2 tablespoons Dijon mustard or yellow mustard
4–6 hard-boiled eggs, chopped
2–3 stalks celery, finely chopped
1/2 cup onion, finely chopped (red or yellow)
1/2 cup sweet pickles or dill pickles, chopped
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground
Instructions
Peel the potatoes and cut into 1-inch cubes. Place in a large pot and add enough cold water to cover by 1 inch. Add a generous amount of salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the potatoes are tender but not falling apart. Drain and let cool to room temperature.
While the potatoes cook, hard-boil the eggs. Once cooked, peel and chop them into small pieces.
In a large mixing bowl, add the cooled potatoes, chopped eggs, celery, onion, and pickles.
In a small bowl, prepare the dressing: mix mayonnaise, mustard, salt, and pepper until well blended.
Pour the dressing over the potato mixture and stir gently to coat evenly. Taste and adjust salt and pepper as needed.
Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
For a lighter option, use low-fat or vegan mayonnaise. Add a splash of lemon juice or apple cider vinegar for extra tang. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 30
- Cook Time: 25
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Sugar: 2g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg