Ingredients
Scale
- 2 ½ pounds Yukon gold potatoes
- 6 hard-boiled eggs (chopped (optional))
- 1 cup diced celery
- ½ cup sliced radishes
- 2 green onions (sliced)
- paprika (for garnish, optional)
- ¾ cup mayonnaise
- ¼ cup sweet relish (or dill pickle relish)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon granulated sugar
- salt and black pepper (to taste)
Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Add the potatoes to a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well and cool completely.
- In a large bowl, combine the mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper. Mix well.
- Add the cooled potatoes and gently smash a few to make the salad creamier. Stir in the boiled eggs if using, celery, radishes, and green onions. Mix well to combine.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
Notes
Allowing the potato salad to chill enhances its flavor.
Feel free to customize this recipe by adding your favorite herbs or diced vegetables.
Stir gently to keep the potatoes intact for a better texture.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.