Mom's Homemade Potato Salad
Creamy, tangy, and packed with nostalgic flavor, Mom's Homemade Potato Salad is the ultimate side dish for barbecues, picnics, or any family gathering. Made with tender Russet potatoes, hard-boiled eggs, crunchy celery, and a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar, this classic recipe strikes the perfect balance of savory and slightly sweet. A hint of pickle relish and a dash of paprika garnish add a pop of flavor and visual appeal, making every bite irresistible. Quick and easy to prepare, this potato salad is best served chilled, allowing the bold flavors to meld beautifully. Whether you're hosting a summer cookout or need a crowd-pleasing potluck dish, this timeless favorite will have everyone coming back for seconds!
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Ingredients
- 6 medium Russet potatoes
- 4 large Hard-boiled eggs
- 2 stalks Celery
- 1 small (about 1/2 cup chopped) Red onion
- 0.25 cup Pickle relish
- 0.75 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon for garnish (optional) Paprika
Directions
Step 1
Peel the potatoes and chop them into evenly sized chunks (about 1-inch pieces).
Step 2
Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat.
Step 3
Cook the potatoes for 10-15 minutes or until they are fork-tender but not mushy. Drain the potatoes and allow them to cool slightly.
Step 4
While the potatoes are cooking, dice the hard-boiled eggs, celery, and red onion into small pieces. Set aside.
Step 5
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, pickle relish, sugar, salt, and black pepper until well combined.
Step 6
Add the cooled potatoes, diced eggs, celery, and red onion to the dressing. Gently fold the ingredients together until everything is evenly coated.
Step 7
Taste and adjust seasonings as needed. For extra tang, add a bit more vinegar or mustard.
Step 8
Transfer the potato salad to a serving bowl. For a traditional touch, sprinkle paprika on top for garnish.
Step 9
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Step 10
Serve chilled and enjoy your homemade potato salad!
Nutrition Facts
| Serving size | (1625.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2760.1 |
| Total Fat 153.1g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 998.5mg | 0% |
| Sodium 4030.4mg | 0% |
| Total Carbohydrate 300.8g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 38.1g | |
| Protein 56.5g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 293.2mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 6350.2mg | 0% |
Source of Calories