Ingredients for Vicki's Classic Potato Salad
- 2 lbs Yukon Gold potatoes
- 1 medium yellow onion
- Sweet Pickle Relish
- Mayonnaise
- 2 tablespoons sugar
- Celery Seeds
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- Eggs
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How to Make Vicki's Classic Potato Salad
- Wash and quarter 2 lbs Yukon Gold potatoes. Place in a large covered saucepan and cover with cold salted water (about 1 teaspoon salt). Bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 20-25 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes thoroughly in a colander and let them cool slightly.
- Once cool enough to handle, peel and cube the potatoes into ½-inch pieces. Transfer to a large bowl.
- Add 1 medium yellow onion, finely chopped, and 2 hard-boiled eggs, chopped, to the potatoes.
- In a separate bowl, whisk together: ½ cup mayonnaise, 2 tablespoons sugar, 1 teaspoon celery seed, 2 tablespoons white vinegar, 1 tablespoon yellow mustard, ½ teaspoon salt, and ¼ cup sweet pickle relish.
- Pour the dressing over the potato mixture and gently toss to coat evenly.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Enjoy!
- Garnish with fresh dill or parsley before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
27g
Fat
11g
Carbs
14g
