Irresistible Potato Salad
A creamy and flavorful potato salad that combines Yukon Gold potatoes with crisp celery, zesty green onions, and hard-boiled eggs, all coated in a rich dressing, making it a perfect crowd-pleaser for any occasion.
Ingrédients
Main Ingredients
- 3 pounds Yukon Gold potatoes Approximately 5 large potatoes.
- 5 pieces hard-boiled eggs Diced.
- 2 ribs celery Diced.
- 2 pieces green onions Sliced.
- 1/4 small bunch fresh parsley or dill Or a mix of both.
Dressing Ingredients
- 1 1/4 cups mayonnaise Can substitute with a plant-based alternative for vegan option.
- 1/4 cup sweet pickle relish Can be substituted with diced pickles or chopped olives.
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon sugar
- to taste none salt and black pepper
Instructions
Preparation
- Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Dice the hard-boiled eggs, chop the celery, slice the green onions, and finely chop the parsley or dill.
Cooking
- In a large pot, bring salted water to a boil, then add the cut potatoes. Cook them until they are fork-tender, about 15 minutes. Drain and cool completely.
Making the Dressing
- In a large bowl, whisk together the mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, sugar, salt, and black pepper until well combined.
Combining Ingredients
- Gently fold the cooled potatoes into the dressing, being careful not to mash. Add in the diced eggs, celery, green onions, and herbs.
Tasting and Adjusting
- Taste the mixture and adjust seasoning as necessary before chilling.
Chilling
- Cover the bowl and refrigerate for at least two hours to allow flavors to meld.
Serving
- Before serving, stir gently to redistribute the dressing. Optionally garnish with fresh herbs.
Notes
Potato salad can be enjoyed cold or at room temperature. Consider adding diced pickles or crunchy bell peppers for an extra crunch. Letting it sit overnight in the fridge enhances flavor.