Potato Salad Recipe

Fully dressed dish coated in a rich, creamy dressing.

4.86 from 7 votes

This is my favorite Potato Salad with Yukon gold potatoes, celery, pickles, eggs, sweet onion, and a creamy chive dressing!

Prep Time35

Cook Time30

Chilling Time1

Total Time2 5

Course: Salad

Cuisine: American

Keyword: sweet potato salad recipe

Servings: as a side

Author: Chelsea Lords

Cost: $4.81

Equipment

Large pot

Ingredients

3 pounds baby Yukon gold potatoes see note 1
Salt and pepper
1 tablespoon apple cider vinegar divided
3/4 cup + 2 tablespoons mayo
1/3 cup sour cream
1/2 cup sweet pickle relish
1 tablespoon yellow mustard not Dijon
1-1/2 teaspoons celery seed
1/4 teaspoon paprika plus more if desired
2 stalks celery finely diced, 1 cup
4 hard-boiled eggs coarsely chopped
1/2 cup bread and butter pickles finely diced
1/4 cup sweet onion finely diced
1 to 2 tablespoons fresh chives or freshly chopped parsley, optional

US - Metric

Instructions

Wash whole potatoes and place in a large pot. Cover with 1.5 inches of cold water and bring to a boil. Add 1 teaspoon of salt per 4 cups of water. Reduce heat and simmer for 12–17 minutes, until easily pierced with a fork.
Fill a large bowl with ice and cold water. Drain cooked potatoes and add to ice bath. Once cooled, drain and chop into 1-inch chunks. Place in a bowl, drizzle with 1/2 tablespoon apple cider vinegar, add a pinch of salt, toss, and set aside.
In a medium bowl, combine remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, mustard, celery seed, paprika, plus salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth.
Coarsely chop hard-boiled eggs (see note 2), and finely chop celery, pickles, and onion. Add in a large bowl with potatoes. Pour dressing over dish and gently stir. Cover and refrigerate for at least 1 hour up to 8 hours. Garnish with chives or parsley if desired.

Video

Notes

Note 1: I leave the peel on Yukon gold potatoes for texture and color since the skin is so thin. If using large potatoes, quarter them before boiling. Avoid using russet potatoes.

Note 2: To save time, you can buy hard-boiled eggs at the store. Otherwise, check out these instructions for how to hard boil the eggs.

Storage: Store in an airtight container in the fridge for 5–7 days. I don’t recommend freezing this recipe as it can result in changes in texture and quality upon thawing.

Nutrition