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Creamy Potato Salad

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This creamy potato salad features a perfect balance of waxy potatoes, rich mayonnaise, and delightful additions, making it a go-to comfort food for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds waxy potatoes (Yukon Gold or red) Waxy potatoes hold their shape beautifully.
  • 3/4 to 1 cup mayonnaise Use your favorite mayo for the dressing.
  • 3 large hard-boiled eggs, chopped Coarsely chopped for appealing texture.
  • 1/3 cup sweet pickle relish A delightful touch of sweetness; substitute with dill pickles if preferred.
  • 1/2 teaspoon salt Adjust based on preference.
  • 1/4 teaspoon black pepper Adjust as needed.

Method
 

Preparation
  1. Start by boiling the potatoes until fork-tender. Let them cool, then peel and cut them into bite-sized pieces.
Making the Dressing
  1. In a separate bowl, mix the mayonnaise, salt, pepper, and pickle relish until well combined.
Combining Ingredients
  1. Gently fold the dressings into the potatoes, then add in the chopped hard-boiled eggs. Mix until everything is evenly coated.
Chilling
  1. Cover the potato salad with plastic wrap or a lid and refrigerate for at least an hour, allowing the flavors to meld.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 23gSaturated Fat: 4gSodium: 420mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Potato salad doesn’t freeze well, so it’s best enjoyed fresh. Always check for any off smells or discoloration before consuming leftovers.
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