Description
A timeless comfort food staple perfect for any gathering. This chilled potato salad combines tender Yukon Gold potatoes with crisp celery and creamy hard-boiled eggs for a delightful textural contrast. The magic lies in marinating the warm potatoes with a touch of vinegar, allowing them to absorb deep, tangy flavors before the addition of a rich mayonnaise-based dressing. Refreshing, hearty, and universally loved, this dish is the gold standard for potluck success.
Ingredients
3 lbs Yukon Gold Potatoes
1.5 cups Mayonnaise
2 tbsp Yellow Mustard
2 stalks Celery, finely diced
4 large Hard-boiled eggs, chopped
1 tbsp Apple Cider Vinegar
Salt and Pepper to taste
Instructions
Wash and scrub the potatoes thoroughly, leaving skins on.
Dice potatoes into uniform one-inch cubes.
Submerge potatoes in a large pot of cold, salted water and bring to a boil.
Simmer for 12 minutes until fork-tender but not mushy and drain well.
Whisk mayonnaise, vinegar, mustard, salt, and pepper in a medium bowl until smooth.
Toss the warm potatoes gently with half of the mixture to allow absorption.
Fold in the chopped celery and hard-boiled eggs with the remaining sauce.
Chill in the refrigerator for at least 90 minutes before serving.
Notes
Salt the boiling water heavily, similar to seasoning water for pasta, to ensure the potatoes are seasoned from the inside. Use waxy potatoes like Yukon Gold to prevent the salad from becoming mashed potato texture.
- Prep Time: 20
- Cook Time: 15
- Category: Summer Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg