Description
Indulge in the nostalgia of family gatherings with this Old Fashioned Potato Salad. Creamy and flavorful, this classic recipe combines tender Yukon Gold potatoes with a zesty dressing, making it a must-have at potlucks, barbecues, and cozy family dinners. Each bite offers a delightful balance of textures and flavors, enhanced by the addition of sweet pickle relish. Perfect as a side dish or a light meal on its own, this potato salad is also make-ahead friendly—tasting even better after chilling. Bring a touch of tradition to your table with this timeless favorite that’s sure to be a crowd-pleaser!
Ingredients
- 3 pounds Yukon Gold potatoes
- ¾ cup diced white onion
- 2 ribs celery (diced)
- 4 hard-boiled eggs (diced)
- 1 ½ cups mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- ½ teaspoon celery salt
- ¼ teaspoon salt (or to taste)
- freshly ground black pepper (to taste)
- paprika for garnish
Instructions
- Boil unpeeled Yukon Gold potatoes in salted water until tender (about 20-25 minutes). Drain and cool.
- Peel and chop the cooled potatoes, then combine them in a large mixing bowl with diced onion and celery.
- In a separate bowl, mix mayonnaise, mustard, pickle relish, celery salt, pepper, and salt. Combine dressing with the potato mixture.
- Fold in chopped hard-boiled eggs gently and adjust seasoning if needed.
- Chill for at least one hour before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For added crunch, consider incorporating diced pickles or green onions. This salad can be made ahead of time; it keeps well in the refrigerator for up to four days.