Perfect Potato Salad
A creamy, dreamy side dish that’s a summer favorite, bringing together memories and flavors of home.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 Pounds Russet Potatoes
- 2 Cups Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Garlic Powder
- 1/3 Cup Dill Pickle Relish
- 1/4 Teaspoon Celery Salt
- 6 Hard Boiled Eggs (Diced)
- 1 Cup Chopped Celery
- 1/2 Cup Chopped Green Onion
Instructions
- Cook the Potatoes: Start by washing the Russet potatoes thoroughly. Cut them into quarters and cover with cold, salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender.
- Prepare the Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, paprika, salt, pepper, garlic powder, and dill pickle relish. Stir well and taste!
- Chop the Veggies: While the potatoes cool, chop your celery, green onions, and dice the hard-boiled eggs.
- Combine: Once cooled, peel and cut potatoes into bite-sized pieces. Gently fold in chopped veggies and eggs with the dressing.
- Chill Out: Cover the salad and refrigerate for at least an hour before serving for best flavor.
- Final Touches: Stir the salad gently and adjust the seasoning before serving.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. Consider adding crispy bacon bits or fresh herbs for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Keywords: potato salad, summer side, picnic food, creamy salad, side dish