Description
Memorial Day Classic Potato Salad is a creamy, tangy side dish that’s essential for summer picnics. Enjoy the delightful combination of tender potatoes and fresh veggies in every bite.
Ingredients
Scale
- 3 pounds Yukon Gold or red potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 cup chopped celery
- 1/2 cup sliced green onions
- 1 cup diced pickles or relish
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika (optional)
Instructions
- Boil the potatoes in a large pot of cold water until fork-tender, approximately 15-20 minutes. Drain and let cool.
- While the potatoes cool, chop the celery, slice the green onions, and dice the hard-boiled eggs.
- In a mixing bowl, combine mayonnaise and mustard until smooth.
- Cut the cooled potatoes into bite-sized pieces and combine with celery, green onions, pickles, eggs, salt, and pepper.
- Gently fold in the dressing until everything is well-coated.
- Cover and refrigerate for at least one hour before serving to let flavors meld.
Notes
- For added crunch, consider mixing in diced bell peppers or fresh herbs like parsley.
- Substitute Greek yogurt for mayonnaise for a lighter version without losing creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 3g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg