Creamy Picnic Potato Salad
This homemade potato salad is a go-to for any gathering. With its creamy texture and balanced flavors, it's far more satisfying than store-bought versions.
Ingredients
- 3 pounds Yukon Gold potatoes about 5 large
- 5 hard-boiled eggs diced
- 2 ribs celery diced
- 2 green onions sliced
- 1/4 small bunch fresh parsley or dill or both
- 1 1/4 cups mayonnaise
- 1/4 cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon sugar
- salt and black pepper to taste
Instructions
- Peel the Yukon Gold potatoes and chop them into 1-inch cubes, watching their vibrant yellow pop.
- Place the cubed potatoes in a large pot, covering them with an inch of cold, salted water. Bring to a boil and let them cook until just tender, about 15 minutes.
- Drain the potatoes well and spread them out on a baking sheet to cool completely, ensuring they're firm yet fluffy.
- In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, and sugar until smooth and glossy.
- Gently fold the cooled potatoes, diced eggs, celery, green onions, and herbs into the dressing. Mix carefully to maintain the potatoes' shape.
- Refrigerate the salad for a couple of hours before serving to enhance the mingling of flavors.
Notes
Prepare this salad for your next barbecue or picnic. It's creamy, tangy, and absolutely refreshing on a warm day. Remember to chill it for a couple of hours to let the flavors meld beautifully.