Easy Potato Salad
Easy Potato Salad is a perfect side dish for any occasion. It's creamy, savory, tangy, and full of great texture. This will be whipped up in a flash and is sure to please a crowd, no matter the size!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 3 lb potatoes peeled, such as Yukon gold
- 1 cup mayonnaise
- 3 eggs hard boiled, peeled and chopped
- 2 stalks celery chopped
- 1 medium onion chopped
- 1/2 cup sweet pickle relish
- 1/2 tsp salt or to taste
- 1 tbsp mustard regular prepared yellow mustard
- 1/4 tsp black pepper
- 1 tbsp dill fresh, chopped
Cut the potatoes in quarters and place them in a large pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Bring to a boil over high heat. Once boiling add 1 tbsp of salt and cook the potatoes until fork tender, 13 to 15 minutes.
In a medium bowl mix the mayonnaise, relish, mustard, salt and pepper, mix until smooth.
Drain the potatoes of all the water. Once cooled enough to handle, chop the potatoes into bite size chunks. Place them in a large bowl. Gently mix in the dressing until the potatoes are coated well. Add the eggs, celery, onions, dill and toss. Garnish with more fresh dill.
Cover the salad with plastic wrap and chill for at least 4 hours before serving.
Because of the mayonnaise and eggs in this salad, be sure to keep it stored in the refrigerator, until ready to serve. I recommend that you store potato salad in an airtight and moisture-proof container. It will stay good in the refrigerator for up to 3-4 days.
I wouldn't recommend freezing this salad because a key ingredient of potato salad - mayo - does not freeze well. The other ingredients such as celery and hard boiled eggs become mushy when thawed so try to make this day of or a few days ahead.
Calories: 341kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 517mg | Potassium: 776mg | Fiber: 4g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 20.9mg | Calcium: 70mg | Iron: 6mg