Classic Potato Salad
This classic potato salad recipe is cool, creamy, and the perfect side dish for any cookout! Easy to make ahead and so flavorful!
Servings: 8 people
Ingredients
- 3 pounds yukon gold potatoes, diced into 1 inch pieces
- 4 hard boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons relish
- ¼ cup green onion, finely sliced
- 1 teaspoon paprika, more for garnish
- 1 teaspoon dill
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring a large pot of salted water to a boil on the stove. Cook 3 pounds yukon gold potatoes, until tender, about 5-8 minutes. Drain well and move to a large bowl, cover and place in the fridge to cool completely.
- Once the potatoes have cooled, add 4 hard boiled eggs, to the bowl and toss to evenly distribute.
- In a smaller bowl whisk together 1 cup mayonnaise, 2 tablespoons yellow mustard, 2 teaspoons apple cider vinegar, 2 teaspoons relish, ¼ cup green onion, 1 teaspoon paprika, 1 teaspoon dill, 1 teaspoon salt, and ½ teaspoon pepper.
- Pour the sauce onto the potatoes and eggs and stir to evenly coat the eggs and potatoes in the sauce.
- Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.
Notes
Originally posted July 11, 2018
Updated on March 1, 2024
Nutrition
Calories: 366kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 565mg | Potassium: 777mg | Fiber: 4g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 2mg
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