Description
This classic American potato salad is the ultimate summer side dish, featuring buttery Yukon Gold potatoes tossed in a vibrant, tangy mustard dressing. With the perfect balance of creamy mayonnaise, zesty yellow mustard, and the crisp bite of celery and red onion, this recipe delivers a bold flavor profile. The secret is dressing the potatoes while they are still warm to ensure every bite is seasoned perfectly. It is the ideal, non-negotiable star for your next picnic, garden gathering, or family feast.
Ingredients
3 lbs Yukon Gold potatoes
1 cup full-fat mayonnaise
1/2 cup yellow mustard
2 stalks celery, finely diced
1/2 cup red onion, finely diced
1/3 cup sweet relish
2 tbsp apple cider vinegar
Salt and black pepper to taste
Instructions
Peel the potatoes and cut them into uniform one-inch cubes.
Place potatoes in a large pot, cover with cold water by two inches, and boil over medium-high heat until fork-tender.
Drain the potatoes thoroughly using a colander.
Transfer warm potatoes to a large bowl and immediately toss with apple cider vinegar, salt, and pepper.
In a separate small bowl, whisk together the mayonnaise, yellow mustard, and sweet relish.
Add the diced celery and red onion to the potatoes.
Pour the dressing over the potato mixture and gently fold until evenly coated.
Refrigerate for at least two hours before serving to allow flavors to meld.
Notes
Soak the red onion in cold water for ten minutes before dicing to reduce its sharp bite. For a heartier texture, substitute Yukon Gold potatoes with Red Bliss potatoes. If you prefer a milder salad, reduce the amount of yellow mustard slightly.
- Prep Time: 15
- Cook Time: 15
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg