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The Best Creamy Potato Salad

The Best Creamy Potato Salad

This creamy potato salad recipe is perfect for summer gatherings, featuring Yukon Gold potatoes and a rich, tangy dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 1 cup full-fat mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp pickle relish
  • 1 stalk celery chopped
  • ½ cup red onion diced
  • 3 hard-boiled eggs chopped
  • Salt to taste
  • Pepper to taste

Equipment

  • pot
  • Mixing Bowl
  • Colander
  • Cutting Board
  • Knife

Method
 

  1. Boil the Yukon Gold potatoes in salted water for 10-15 minutes until fork-tender. Drain and let cool completely.
  2. In a bowl, mix mayonnaise, Dijon mustard, pickle relish, salt, and pepper until smooth.
  3. In a large bowl, combine the cooled potatoes with celery, red onion, and hard-boiled eggs.
  4. Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
  5. Chill in the refrigerator for at least one hour before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 31gProtein: 6gFat: 24g

Notes

Feel free to customize with additional ingredients like bacon, fresh herbs, or substitute Greek yogurt for the mayonnaise.

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