Ingredients
Potatoes (2 lb), Yukon gold or russet
Large eggs (4–6), hard-boiled and peeled
Mayonnaise (1/2 cup), full-fat for richness
Yellow mustard (2 tsp), adjust for tanginess
Dill pickle relish (1/4 cup), fresh or finely chopped
Red onion (1/2 medium), finely sliced
Salt (1 tsp), to taste
Black pepper (freshly ground)
Celery (1 stalk), for crunch and freshness
Optional: Dijon mustard (1 tbsp), enhances depth of flavor
Instructions
Peel and cut potatoes into 1-inch cubes. Place in a large pot, cover with 1 inch cold water, and add salt.
Bring water to a rolling boil over high heat. Cook potatoes 8–10 minutes until just tender. Drain thoroughly and let cool slightly.
While potatoes cook, prepare eggs: Boil 5 cups water in a small pot, add eggs, and cook 8 minutes. Cool in an ice bath before peeling.
Finely dice red onion, celery, and peeled eggs. Toss with cooled potato cubes in a large bowl to mix evenly.
In a separate bowl, whisk mayonnaise, mustard, relish, salt, and pepper until combined. Taste and adjust seasoning.
Fold dressing into the potato mixture gently until fully coated. Chill for 30 minutes before serving.
Notes
Use Yukon gold potatoes for firmer texture.
Add red onion just before mixing to avoid overpowering flavor.
Chill salad before serving to firm up dressing and enhance flavors.
Optional Dijon mustard adds a tangy kick.
- Prep Time: 15
- Cook Time: 10
- Category: Summer Desserts
- Method: Stirring
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg