Classic Potato Salad Recipe
This classic potato salad recipe is creamy, tangy, and packed with flavor. Made with Yukon Gold potatoes, hard-boiled eggs, fresh vegetables, and a balanced dressing of mayo, sour cream, and mustard, it's the perfect side dish for BBQs and picnics.
Ingredients
- 5 pounds Yukon Gold potatoes
- 4-5 hard-boiled eggs peeled and chopped
- 3 diced celery stalks
- 1/2 cup sweet onion diced
- 1 cup sweet pickle relish
- 1 1/4 cups mayonnaise
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh chopped dill
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
Instructions
- Boil whole, unpeeled potatoes in salted water for 15-20 minutes until tender when pierced with a fork. Drain and let steam for 5-10 minutes before peeling and chopping.
- Hard-boil eggs by bringing them to a boil in cold water, then removing from heat and letting them sit covered for 10-12 minutes. Peel and chop.
- In a large bowl, mix mayonnaise, sour cream, mustard, apple cider vinegar, salt, pepper, celery seeds, and paprika. Stir well to combine.
- Add chopped potatoes, eggs, celery, sweet onion, and sweet pickle relish to the bowl. Gently fold everything together to coat evenly.
- Cover and chill in the refrigerator for at least 4 hours before serving for the best flavor.
Notes
- For the best flavor, chill the potato salad for at least 4 hours or overnight.
- Yukon Gold potatoes hold their shape well, but red potatoes are a good alternative.
- Adding apple cider vinegar to warm potatoes enhances flavor.
- To make a lighter version, substitute Greek yogurt for mayonnaise.
- Store in an airtight container in the refrigerator for up to 5 days.