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Bowl of creamy potato salad with herbs and seasonings

Potato Salad

A classic potato salad combining creamy textures with fresh flavors, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 Medium potatoes Yukon Gold or Russet work well.
  • 2 tbsp White vinegar Adds tartness.
  • 5 Hard-boiled eggs Chopped for mixing.
  • 2 stalks Celery Diced for crunch.
  • 4 stalks Green onion Chopped for flavor.
  • 1.5 cups Mayo Can substitute with Greek yogurt.
  • 1 tbsp Mustard Adds tanginess.
  • 2 tbsp Sweet pickle relish Flavor enhancer.
  • 1 tsp Sweet paprika For garnish.
  • Salt and pepper To taste; enhances flavors.

Method
 

Cooking Potatoes
  1. Bring a pot of salted water to a boil.
  2. Add the potatoes and cook for 25 minutes.
  3. Drain the potatoes and cool for 15 minutes.
Mixing Ingredients
  1. Cut the potatoes into 1/2 inch pieces.
  2. Put the potatoes in a large bowl, drizzle with white vinegar, and stir.
  3. Chop the eggs and add them to the potatoes.
  4. In another bowl, mix mayo, mustard, and sweet pickle relish.
  5. Add the mayo mixture to the potato salad and stir to combine.
  6. Add salt and pepper to taste.
  7. Put the potato salad in a serving bowl and sprinkle with paprika.

Notes

Choose waxy potatoes like Yukon Gold for better texture. Cool the potatoes before mixing to avoid a mushy salad. Experiment with different mustards to find your preferred flavor. Double the recipe for larger gatherings or leftovers. Consider adding diced pickles for an extra crunch. For variety, try swapping out the celery with diced bell peppers.