Go Back
–+ servings
bowl of potato salad above
Print Recipe
5 from 4 votes

Potato Salad

This Potato Salad is a classic, easy-to-make Summer side dish. Yukon gold potatoes tossed in a creamy, tangy mayonnaise dressing with red onion, celery, and hard-boiled eggs.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 8 people
Calories: 298kcal
Author: Jennifer Debth

Ingredients

  • 3 pounds Yukon gold potatoes peeled and cut into 1/2 - 1 inch cubes*
  • 1 cup mayonnaise
  • ½ cup sweet pickle relish
  • ¼ cup sour cream
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pickle juice
  • 2 tablespoons dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt + more to taste, if desired
  • ½ teaspoon pepper
  • 6 large hard-boiled eggs diced
  • ½ cup diced celery
  • ½ cup finely diced red onion
US Customary - Metric

Instructions

  • Place cubed potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch of water. This was about 10 cups for me.
  • Bring the water and potatoes to a boil over high heat, stirring occasionally.
  • Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 5-15 minutes** or until the potatoes can be easily pierced with a fork. Again, stir occasionally.
  • Carefully drain, then cool for 10 minutes.
  • Meanwhile, place your sauce ingredients into a large bowl: mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper.
  • Whisk to combine.
  • Use a rubber spatula to gently stir in cooled potatoes, hard boiled eggs, celery, and red onion.
  • Taste and re-season, if desired.
  • Cover and chill in the fridge until you’re ready to serve.
  • Taste and re-season, again, if necessary, before serving and enjoying!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*Choose either 1/2 inch OR 1 inch chunks - they need to be uniform for even cooking. I prefer larger 1 inch chunks in my potato salad, but feel free to cut them smaller, if desired!
**Cook time varies on how your potatoes are chunked, 12 minutes was just about perfect for me.

Nutrition

Serving: 1person | Calories: 298kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 803mg | Potassium: 834mg | Fiber: 4g | Sugar: 8g | Vitamin A: 576IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.