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Creamy Potato Salad

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A creamy and tangy potato salad with Yukon gold potatoes, mayo dressing, and crunchy celery and onion, perfect for picnics and potlucks.

Ingredients

Scale
  • 2 pounds Yukon gold potatoes (about 6 medium)
  • 1 1/2 cups mayonnaise
  • 1 tablespoon white vinegar (or apple cider vinegar)
  • 1 tablespoon yellow mustard
  • 3 to 4 tablespoons chicken broth (or water for a lighter dressing)
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 stalks celery, finely chopped
  • 1/2 cup chopped onion (yellow or sweet onion)
  • 4 hard boiled eggs, roughly chopped

Instructions

  1. Place whole Yukon gold potatoes in a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until a fork slides in easily, about 15 to 20 minutes.
  2. Drain the potatoes and let them cool until they are comfortable to handle. Peel if you prefer, then chop into bite sized pieces.
  3. In a large mixing bowl combine mayonnaise, white vinegar, yellow mustard, 3 tablespoons chicken broth, salt, and black pepper. Whisk until smooth. Add the extra tablespoon of broth if you want a thinner dressing.
  4. Add chopped potatoes, finely chopped celery, chopped onion, and roughly chopped hard boiled eggs to the bowl.
  5. Gently fold everything together with a spatula so the potatoes stay intact and the dressing coats each piece. Taste and adjust salt and pepper if needed.
  6. Cover and chill in the refrigerator for at least 30 minutes before serving to let the flavors marry. For best flavor chill 1 to 3 hours.

Notes

For a tangier, lower-fat version, swap half the mayo for plain Greek yogurt. Use dill or white vinegar for a different acid profile. For a vegetarian option, use vegetable broth instead of chicken broth.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-potato-salad-2/