This is a classic potato salad recipe with just the right amount of crunch, tang, and creamy goodness to satisfy any appetite!
Ingredients :
2 ½ pounds Yukon gold potatoes or red potatoes
6 hard-boiled eggs chopped (optional)
1 cup diced celery
½ cup sliced radishes
2 green onions sliced
paprika for garnish, optional
¾ cup mayonnaise
¼ cup sweet relish or dill pickle relish
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard or yellow mustard
1 teaspoon granulated sugar
salt and black pepper to taste
Directions :
Peel the potatoes and cut them potatoes into bite sized pieces.
Add the potatoes to a large pot of cold salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain well and cool completely.
In a large bowl, combine the mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper. Mix well.
Add the cooled potatoes and gently smash a few of them to make the salad creamier. Stir in boiled eggs if using, celery, radishes, and green onions. Mix well to combine.
Refrigerate for at least two hours before serving. Garnish with paprika if desired.
