Description
A velvety classic with tender boiled potatoes, tangy vinegar, and a smooth mayonnaise dressing. Balanced with mustard, relish, and fresh veggies, this versatile side is perfect for picnics, barbecues, or hearty meals.
Ingredients
6 medium yellow or russet potatoes (around 3 pounds), peeled and cut into 1-inch cubes
1 chopped onion
1 chopped celery stalk
4 hard-boiled and peeled eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup light pickle relish
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil
Add cubed potatoes and cook until tender (15-20 minutes)
Drain and let cool to room temperature
In a large bowl, combine mayonnaise, mustard, vinegar, relish, salt, and pepper
Add chopped onion, celery, and peeled eggs to the bowl
Mix gently until all ingredients are evenly coated
Chill in refrigerator for 30 minutes before serving to allow flavors to meld
Notes
Use room-temperature eggs for easier peeling
Add 1/4 cup chopped fresh chives for extra flavor
Optional: substitute relish with finely chopped dill pickles
Store in an airtight container for up to 3 days in the fridge
The dressing should be thick and rich; adjust consistency if needed
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 120mg