Description
Classic Potato Salad is a creamy and flavorful dish made with Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 1/4 cup cultured milk or plain yogurt
- 2 tablespoons yellow mustard
- 2 dill pickles, finely chopped
- Salt and black pepper, to taste
- 2 ribs celery, chopped
- 1/4 cup red onion, finely chopped
Instructions
- Place the whole, unpeeled potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until fork-tender. Drain completely, cover with a lid, and let steam for 5–10 minutes. Peel if desired and cut into ½-inch chunks.
- Separate the egg yolks from the whites. Place the yolks in a bowl and mash with a fork. Stir in the mayonnaise, cultured milk (or yogurt), yellow mustard, a splash of pickle juice, salt, and pepper.
- Pour the dressing over the warm potatoes. Chop the egg whites and add them along with the celery, red onion, and pickles. Stir gently until well combined.
- Cover and refrigerate for several hours to allow the flavors to blend before serving.
Notes
- This potato salad can be made 1–2 days in advance.
- For best flavor, refrigerate for at least a few hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 298
- Sugar: 2 g
- Sodium: 326 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.04 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: Classic Potato Salad, Potato Salad Recipe, Side Dish