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Creamy Potato Salad

A creamy and classic potato salad made with just four pantry-friendly ingredients, perfect for gatherings and potlucks.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds waxy potatoes (Yukon Gold or red) Choose waxy potatoes for the best texture.
  • 3/4 to 1 cup mayonnaise Use your favorite kind of mayo.
  • 3 large hard-boiled eggs, chopped Chop eggs coarsely for visual appeal.
  • 1/3 cup sweet pickle relish Can substitute with dill pickles.
Seasoning
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.

Method
 

Preparation
  1. Wash and quarter the potatoes (no need to peel unless preferred).
  2. Place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, and simmer for 12–15 minutes until tender but not falling apart.
  3. Drain and let potatoes steam-dry for a few minutes until warm, then chop into 1-inch pieces.
Making the Dressing
  1. In a bowl, combine mayonnaise and sweet pickle relish. Season with salt and black pepper; taste and adjust accordingly.
Combining Ingredients
  1. Gently fold the warm potato pieces and chopped hard-boiled eggs into the dressing.
  2. Taste and adjust seasoning as needed.
Chilling
  1. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For better flavor, prepare the salad a day in advance. Store leftovers in an airtight container and consume within 3–4 days. This potato salad pairs well with baked ham, grilled chicken, or picnic sandwiches.