Description
A no-cook American potato salad with boiled waxy potatoes, fresh eggs, and a tangy mayonnaise dressing. The creamy base balances mustard, vinegar, and a touch of celery seed for a harmonious side dish that’s fresh and flavorful.
Ingredients
Waxy potatoes, 2 lbs (Yukon Gold or red potatoes preferred)
Large eggs, 4
Mayonnaise, 1/2 cup (full-fat recommended, vegan alternatives work)
Yellow mustard, 1 tbsp (or Dijon/whole-grain for variation)
Salt, 1 tsp (adjust to taste)
White vinegar, 1 tbsp (or lemon juice for acidity)
Onion, 1 small (finely chopped, red or yellow)
Vinegar-based relish, 2 tbsp (optional, substitute with celery or sweet pickle relish)
Black pepper, 1/2 tsp (freshly ground preferred)
Celery seed, 1 tsp (optional, crushed)
Instructions
Place cubed potatoes in a large pot and add cold water to cover by 2 inches. Boil until tender but firm, 10–12 minutes. Drain and let cool.
Boil eggs in a covered pot 8 minutes. Cool, peel, and chop.
In a bowl, combine mayonnaise, mustard, salt, vinegar, chopped onion, relish (or celery), pepper, and celery seed. Mix until smooth.
Fold cooled potatoes and chopped eggs into the dressing. Chill until ready to serve (30 minutes minimum, 6 hours max for best flavor).
Adjust seasoning before serving based on taste preference.
Notes
Soak chopped onions in water for 10 minutes to reduce sharpness.
For tangy brightness, swap vinegar with fresh lemon juice.
Avoid Russet potatoes to maintain a creamy texture.
Use vegan mayonnaise for a vegetarian version.
Chill in an airtight container for up to 3 days.
Nutrition
- Serving Size: 2/3 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg