Classic Yukon Gold Potato Salad (Print Version)
Tender Yukon gold potatoes and hard-boiled eggs tossed in a tangy, creamy dressing with celery seed and sweet pickle relish.
# Ingredients:
→ For the Salad
01 -
2 pounds Yukon Gold potatoes, chopped into ¾-inch pieces, peeling is optional
02 -
Salt for the potato cooking water
03 -
2 ribs celery, finely chopped
04 -
⅓ cup finely chopped red onion
05 -
3 hard-boiled eggs, coarsely chopped
06 -
Paprika, optional topping
→ For the Dressing
07 -
¾ cup mayonnaise
08 -
¼ cup sweet pickle relish
09 -
2 tablespoons apple cider vinegar or white vinegar
10 -
1 tablespoon Dijon mustard or yellow mustard
11 -
1 teaspoon celery seed
12 -
½ teaspoon salt or to taste
13 -
¼ teaspoon pepper or to taste
# Steps to Follow:
01 -
Place chopped potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 2 teaspoons of salt to the pot and stir. Boil potatoes for 6-9 minutes, or until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
02 -
Allow potatoes to cool for about 20 minutes before mixing them with the dressing.
03 -
In a small bowl, combine the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt, and pepper. Whisk until well combined.
04 -
Transfer the cooled potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, red onion, and hard-boiled eggs. Season with additional salt and pepper as needed, to taste.
05 -
Chill potato salad in the refrigerator before serving. It can be served the day it is made, once chilled, and will taste even better on the second day. Stir before serving and sprinkle with paprika, if desired.
# Additional Notes:
01 -
Potato salad can be stored in an airtight container in the refrigerator for up to 3 days.