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Creamy Potato Salad

Creamy potato salad combines tender Yukon Gold potatoes and chopped eggs with a tangy mayonnaise, mustard, and relish dressing. Chill it for at least 1 hour so the flavors come together before serving.
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Prep Time 20 minutes
Cook Time 26 minutes
Cooling and chilling 1 hour 25 minutes
Total Time 2 hours 11 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 4 eggs large
  • 3 lb Yukon Gold potatoes scrubbed and cut into 3/4-inch pieces
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 0.33 cup sweet pickle relish
  • 3 ribs celery finely diced
  • 0.33 cup yellow onion finely diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Method
 

  1. Place the eggs in a 2-quart saucepan and cover with cold water by 1 inch.
  2. Bring the water to a boil, remove the saucepan from the heat, cover, and let stand for 11 minutes.
  3. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
  4. Peel and chop the eggs.
  5. Put the potatoes in a 6-quart pot and cover with cold water by 1 inch.
  6. Bring the water to a boil, reduce the heat, and simmer the potatoes for 10–15 minutes, until fork-tender.
  7. Drain the potatoes, transfer them to a large bowl, and let cool for 20 minutes.
  8. In a large serving bowl, stir together the mayonnaise, mustard, vinegar, relish, celery, onion, salt, and pepper.
  9. Add the potatoes and chopped eggs to the dressing and gently fold until evenly coated.
  10. Cover and refrigerate for at least 1 hour before serving.

Notes

For the best texture, let the potatoes cool before folding them into the dressing. Store covered in the refrigerator for 3–4 days; freezing is not recommended. For an egg-free variation, omit the hard-boiled eggs.