Print
Ingredients
Scale
- 2 lbs. red potatoes or yukon gold potatoes
- ½ cup mayonnaise (plus more as needed)
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- 2 hard-boiled eggs, chopped
- 2 green onions, sliced
- 1 celery rib, finely diced
- kosher salt and ground black pepper, to taste
- paprika, for garnish
Instructions
- Rinse and scrub the potatoes, then place them whole in a large pot and cover with cold water.
- Bring the water to a boil, add a generous pinch of salt, and cook until fork-tender, about 15-20 minutes; very small potatoes may take only 10 minutes.
- Drain the potatoes well and let them cool until you can handle them comfortably.
- Peel the cooled potatoes and dice them into bite-size pieces, about ¾ to 1-inch. Transfer the diced potatoes to a large bowl.
- In the bowl, mix together the mayonnaise, mustard, and relish. Gently fold in the potatoes, chopped eggs, green onions, and celery.
- Season the mixture with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 1-2 hours before serving, allowing flavors to meld.
- Before serving, taste the salad and mix in more mayo if it thickens up. Sprinkle paprika over the top just before serving.
Notes
Feel free to adjust the amount of mayonnaise to reach your desired creaminess.
Add diced bell pepper or carrots for extra flavor and crunch.
This salad can be made a day ahead of time for best flavor.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg