Description
A refreshing and easy-to-make potato salad with tender potatoes, crisp vegetables, and a tangy dressing. Perfect for picnics and gatherings, this crowd-pleasing dish balances creamy and zesty flavors.
Ingredients
2 lbs red potatoes (about 4 large)
1 medium yellow onion
2 cloves garlic
1 stalk celery
1/2 cup pickle relish
2 tbsp vinegar
1/3 cup mayonnaise
1 tbsp mustard
Instructions
Boil potatoes: Wash potatoes, cut into 1-inch cubes. Boil in salted water until tender (10–15 minutes). Drain, rinse under cold water, and pat dry
Chop ingredients: Finely dice onion, mince garlic, and slice celery. Set aside in separate bowls
Prepare dressing: In a large bowl, whisk vinegar, mayonnaise, and mustard until smooth. Add relish and stir
Combine all ingredients: Add cooled potatoes, onion, garlic, and celery to the dressing. Mix until well coated
Chill: Refrigerate for at least 1 hour before serving
Notes
Use Yukon Gold for creaminess or sweet potatoes for a twist
Substitute red onion for milder flavor or shallots for sweetness
Greek yogurt can replace mayonnaise for a lighter version
Add cucumbers or radishes as celery alternatives
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg