35 minutes
A traditional creamy potato salad with a mayonnaise-based dressing, sweet relish, and hard-boiled eggs.
Potatoes, peeled, cubed (1-inch)
0 lb
to taste
to taste
cups
Sweet Relish
cups
tablespoons
Granulated Onion, or onion powder
teaspoons
Hard-Boiled Eggs, peeled, diced small
each
Celery Stalks, diced (optional)
each
to garnish
1. Potato Prep
Place potatoes in a large pot with 1 tablespoon of salt. Cover with cold water by 1 inch. Over high heat, cook until fork-tender but still holding shape, about 15-20 minutes. Drain and let cool.
2. Dressing Mix
In a large bowl, whisk together mayonnaise, sweet relish, yellow mustard, and granulated onion.
3. Combine and Chill
Gently fold the cooled potatoes into the dressing, along with diced hard-boiled eggs, and celery if desired. Season with salt and pepper to taste.
4. Garnish and Serve
Refrigerate the salad for at least 2 hours or overnight. Serve chilled, sprinkled with paprika.
Opt for waxy potatoes like Yukon Golds for their buttery texture and ability to hold shape, enhancing the creaminess of the salad.
Begin in cold, salted water, bringing to a boil for even cooking. Aim for tender potatoes that aren't overcooked to avoid a pasty texture.
Combine mayonnaise with sour cream or Greek yogurt, and add mustard, sweetness, and fresh herbs for a rich, tangy profile.
Include ingredients like celery, red onion, or pickles for textural contrast and a satisfying eating experience.
Add vinegar or lemon juice to warm potatoes to brighten the flavor and balance the creamy dressing.
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