Description
A classic and creamy Yukon Gold potato salad featuring tender potatoes, diced hard-boiled eggs, crunchy celery, fresh green onions, and herbs, all tossed in a tangy homemade mayonnaise dressing. This easy-to-make salad is perfect for picnics, barbecues, or as a flavorful side dish any time of year.
Ingredients
Potato Salad
- 3 pounds Yukon Gold potatoes (about 5 large)
- 5 hard-boiled eggs (diced)
- 2 ribs celery (diced)
- 2 green onions (sliced)
- ¼ small bunch fresh parsley or dill (or a combination of both, chopped)
Dressing
- 1 ¼ cups mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon sugar
- Salt and black pepper to taste
Instructions
- Prepare the potatoes: Peel the Yukon Gold potatoes and cut them into 1-inch cubes to ensure even cooking.
- Cook the potatoes: Place the cubed potatoes in a large pot and cover with 1 inch of cold salted water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 15 minutes or until the potatoes are fork-tender.
- Drain and cool potatoes: Drain the cooked potatoes in a colander and allow them to cool completely to prevent them from breaking apart when mixing.
- Make the dressing: In a large bowl, whisk together mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, sugar, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: Add the cooled potatoes, diced hard-boiled eggs, diced celery, sliced green onions, and chopped herbs to the dressing. Gently fold everything together just until combined, being careful not to overmix to maintain the potatoes’ shape.
- Chill and serve: You can enjoy the salad immediately or refrigerate it for at least two hours to allow the flavors to meld before serving. Serve chilled and enjoy!
Notes
- Using Yukon Gold potatoes provides a creamy texture and holds together well during mixing.
- Be careful not to overmix the salad to avoid breaking the potatoes into mush.
- Feel free to substitute fresh parsley or dill based on your preference or use a combination for extra flavor.
- The salad can be made a day ahead and refrigerated to enhance the taste.
- Adjust the sugar, salt, and pepper according to your taste preferences.
