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Classic Creamy Old-Fashioned Potato Salad

classic creamy old-fashioned potato salad - featured image
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A nostalgic, creamy potato salad recipe featuring tender potatoes, hard-boiled eggs, crunchy celery, and a tangy homemade dressing. Perfect for gatherings and easy to make.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 4 large hard-boiled eggs, peeled and chopped
  • 2 stalks celery, finely diced
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup sweet pickle relish
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until potatoes are tender but still hold their shape when pierced with a fork. Drain in a colander and let cool slightly (about 10 minutes).
  2. While potatoes cook, place eggs in a small pot and cover with cold water. Bring to a boil, then cover the pot and remove from heat. Let eggs sit for 10-12 minutes. Drain and cool in ice water, then peel and chop roughly.
  3. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, add the warm potatoes, chopped eggs, celery, red onion, and sweet pickle relish. Pour the dressing over and gently fold with a spatula to coat everything evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. For best flavor, chill longer if possible.
  6. Just before serving, sprinkle chopped fresh parsley on top. Serve cold or at room temperature.

Notes

Avoid overcooking potatoes to prevent mushiness. Fold ingredients gently to keep potato chunks intact. Chill uncovered for 10-15 minutes before covering to reduce excess moisture. Adjust mustard and vinegar gradually to balance flavor. If salad seems dry after chilling, stir in a little more mayonnaise or a splash of milk.

Nutrition

Keywords: potato salad, creamy potato salad, old-fashioned potato salad, picnic side dish, summer salad, easy potato salad

Find it online: https://sparklechew.com/classic-creamy-old-fashioned-potato-salad-recipe-easy-homemade-side-dish/