Potato Salad Recipe
This classic potato salad features tender gold potatoes combined with diced hard-boiled eggs, red onion, sweet pickles, and celery, all tossed in a creamy, tangy dressing made with mayonnaise, sweet pickle juice, and mustard. Perfect as a side dish for picnics, barbecues, and family gatherings, this recipe delivers comforting, flavorful results with a delightful balance of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes & Vegetables
- 2 lbs gold potatoes, cut into bite-sized pieces
- 3 hard-boiled eggs, diced
- ½ cup finely chopped red onion
- ½ cup diced sweet pickles
- 1-2 celery ribs, diced
Dressing
- 1 cup mayonnaise
- 1 tablespoon sweet pickle juice
- 2 teaspoons granulated sugar
- 2 teaspoons yellow mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon smoked paprika
Instructions
- Cook Potatoes: Place potatoes in a large pot and cover with water. Salt the water generously. Bring to a boil over medium-high heat and cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and allow them to cool completely.
- Combine Salad Ingredients: Once potatoes have cooled, transfer them to a large bowl. Add the diced hard-boiled eggs, finely chopped red onion, diced sweet pickles, and diced celery. Gently mix to combine and set aside.
- Prepare Dressing: In a separate bowl, whisk together mayonnaise, sweet pickle juice, granulated sugar, yellow mustard, salt, pepper, and smoked paprika until the dressing is smooth and well combined.
- Toss Salad: Pour the dressing over the potato mixture in the large bowl. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the potato salad for at least one hour to allow flavors to meld. Serve chilled.
Notes
- For best texture, use gold potatoes such as Yukon Gold, which hold their shape well and have a creamy texture when cooked.
- Allow potatoes to cool completely before mixing with dressing to prevent it from becoming watery.
- Adjust sweetness by modifying the amount of sugar or sweet pickle juice to your taste.
- This potato salad can be refrigerated for up to 3 days in an airtight container.
Find it online: https://cozyplatter.com/potato-salad-recipe/