Potato Salad
This creamy potato salad is an amazing side dish for your next barbecue, cookout, potluck, or picnic. Easy to make and tastes so much better than storebought.
Ingredients
- 3 pounds Yukon Gold potatoes (about 5 large)
- 5 hard-boiled eggs (diced)
- 2 ribs celery (diced)
- 2 green onions (sliced)
- ¼ small bunch fresh parsley or dill (or a combination of both)
Dressing
- 1 ¼ cups mayonnaise
- ¼ 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 potatoes and cut into 1-inch cubes.
- Add the potatoes to a large pot and cover with 1 inch of cold salted water. Bring to a boil, then cook for about 15 minutes, or until fork-tender. Drain in a colander and let them cool completely.
- In a large bowl, whisk together the dressing ingredients.
- Add the cooled potatoes, boiled eggs, celery, green onions, and herbs. Fold until just combined (be carful not to overmix or else the potatoes will disintegrate)
- Eat immediately or refrigerate for two hours before serving. Enjoy!