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Potato Salad
Benchi

Potato Salad Easy Creamy Recipe

This creamy Potato Salad is a classic side dish made with tender Yukon gold potatoes, hard-boiled eggs, crunchy celery, sweet onion, and a rich mayonnaise dressing with mustard and pickle relish. Perfect for picnics, barbecues, potlucks, and family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

Ingredients
  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 medium sweet onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 large eggs, hard-boiled and peeled
  • 2 tablespoons white distilled vinegar
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 spring onions sliced for garnish
  • 1 teaspoon paprika for garnish

Method
 

Instructions
  1. Scrub, peel, and cut the potatoes into evenly sized 1-inch cubes.
  2. Place the potatoes in a large pot and cover completely with cold water.
  3. Bring the water to a boil over medium-high heat and cook the potatoes for about 10 minutes until fork-tender but still firm.
  4. Drain the potatoes and allow them to cool slightly.
  5. Transfer the cooled potatoes to a large mixing bowl.
  6. Add the chopped onion and celery to the potatoes.
  7. Chop the hard-boiled eggs and gently fold them into the potato mixture.
  8. Drizzle the white distilled vinegar evenly over the mixture.
  9. In a separate bowl, whisk together the mayonnaise, yellow mustard, pickle relish, salt, and black pepper until smooth.
  10. Fold the dressing gently into the potato mixture until evenly coated.
  11. Garnish the Potato Salad with sliced spring onions and paprika.
  12. Refrigerate for at least 1 hour before serving for the best flavor and texture.