Description
A classic and creamy Lunch Lady Potato Salad featuring tender Yukon Gold potatoes, crunchy celery, hard-boiled eggs, and a tangy mayonnaise-based dressing, perfect for picnics, potlucks, and family gatherings.
Ingredients
Scale
Vegetables & Eggs
- 2¼ lb Yukon Gold potatoes
- ¾ cup chopped celery
- ¼ cup chopped onions
- 3 large hard-boiled eggs
Condiments & Seasonings
- 3 tbsp sweet pickle relish
- ¾ cup mayonnaise
- ¾ tsp salt
- ¼ tsp black pepper
- ¾ tsp dry mustard
Instructions
- Cook Potatoes: Place the Yukon Gold potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, approximately 15-20 minutes. Drain and let the potatoes cool completely.
- Prep Potatoes: Once cooled, peel the potatoes and cut them into 1/2-inch cubes to create the perfect texture for your salad.
- Mix Salad Ingredients: In a large bowl, combine the chopped celery, chopped onions, chopped hard-boiled eggs, sweet pickle relish, mayonnaise, salt, black pepper, and dry mustard. Stir thoroughly to blend all ingredients evenly.
- Combine Potatoes and Dressing: Gently fold the potato cubes into the mixed salad ingredients, being careful not to break up the potatoes and to keep the mixture light and fluffy.
- Chill the Salad: Cover the bowl and refrigerate the potato salad for at least one hour to allow the flavors to meld. Optionally, sprinkle some dried parsley on top before serving for a pop of color and extra flavor.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor, which hold up well in potato salad.
- Ensure potatoes are fully cooled before peeling and mixing to prevent the salad from becoming mushy.
- For additional flavor, you may add a dash of paprika or chopped fresh herbs like dill or parsley.
- This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
