Description

This easy potato salad recipe features tender Yukon gold potatoes combined with a creamy, tangy dressing made from mayonnaise, mustard, sweet relish, and crisp vegetables. Hard-boiled eggs add richness and texture, making it a perfect side dish for picnics, BBQs, or casual family dinners. The salad is seasoned with garlic salt, dill, and paprika and must be chilled for at least four hours to allow the flavors to meld beautifully.

Ingredients

Scale

Potatoes and Eggs

8 medium Yukon gold potatoes (about 3.75 lbs. total)
5 hard-boiled eggs
2 Tablespoons distilled white vinegar
Salt and pepper to taste

Vegetables and Dressing

¼ cup yellow onion, finely diced
2 celery sticks, diced
½ cup mayonnaise
2 Tablespoons yellow mustard
1.5 Tablespoons sweet relish
½ teaspoon garlic salt
½ teaspoon dried dill weed
¼ teaspoon paprika
3 green onions, diced

Instructions

Prepare Potatoes: Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes thoroughly, leaving the skin on. Add them to the pot along with a teaspoon of salt.
Cook Potatoes: Bring the water to a gentle boil and cook the potatoes until they are fork tender, about 20-25 minutes.
Make Dressing: While the potatoes cook, combine the finely diced yellow onion, diced celery, mayonnaise, yellow mustard, sweet relish, and garlic salt in a small bowl. Mix well and place the mixture in the refrigerator to chill.
Prepare Potatoes for Salad: Drain the potatoes and let them cool until they are comfortable to handle. Dice the potatoes into cubes, leaving the skin on some pieces for texture.
Season Potatoes: Drizzle the warm diced potatoes with distilled white vinegar and gently stir to combine. Allow the potatoes to cool completely.
Combine Salad: Toss the cooled potatoes with the chilled mayo mixture until evenly coated. Gently fold in the diced hard-boiled eggs. Adjust seasoning with salt and pepper to taste.
Garnish and Serve: Transfer the potato salad to a clean serving bowl. Garnish with dried dill weed, paprika, and diced green onions for flavor and color.
Chill: Cover and refrigerate the potato salad for a minimum of 4 hours to allow flavors to meld before serving.

Notes

Hard boiled eggs can be prepared ahead of time by placing eggs in boiling water for 10-12 minutes, then cooling in ice water before peeling.
Leaving some potato skins on adds texture and color to the salad.
Adjust the amount of mayonnaise and mustard to your taste preference if you want a creamier or more tangy salad.
This potato salad keeps well in the refrigerator for up to 3 days.
For a lighter version, substitute half the mayonnaise with plain Greek yogurt.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Keywords: potato salad, easy potato salad, picnic recipes, side dish, summer salad, creamy potato salad, mayonnaise potato salad