Creamy Potato Salad Recipe

Name: Creamy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 to 12 small Yukon Gold potatoes (about 3 pounds), halved; Pinch of kosher salt; 3 large eggs; 1 cup your favorite or Homemade Mayonnaise (page 280); 2 large dill pickles or Jimmys Dills (page 288), diced (about 1 cup); 4 celery stalks, diced; 2 scallions, trimmed and diced; 3 tablespoons your favorite or Sweet Pickle Relish (page 299); 2 tablespoons chopped fresh dill; 1 tablespoon Worcestershire sauce; Dash of hot sauce; Sea salt and freshly ground black pepper

Servings: persons

10 to 12 small Yukon Gold potatoes (about 3 pounds), halved
Pinch of kosher salt
3 large eggs
1 cup your favorite or Homemade Mayonnaise (page 280)
2 large dill pickles or Jimmys Dills (page 288), diced (about 1 cup)
4 celery stalks, diced
2 scallions, trimmed and diced
3 tablespoons your favorite or Sweet Pickle Relish (page 299)
2 tablespoons chopped fresh dill
1 tablespoon Worcestershire sauce
Dash of hot sauce
Sea salt and freshly ground black pepper

1
Place the potatoes in a large saucepan with enough water to cover by about 2 inches.
2
Bring the water to a boil and add the kosher salt.
3
Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.
4
Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife.
5
Drain the potatoes and eggs and set aside to cool slightly.
6
Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.
7
Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste.
8
Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon.
9
Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.
10
For Pesto Potato Salad, make this recipe as directed, but in place of the mayonnaise add 1/2 cup Arugula Pesto (page 255).

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 to 12 small Yukon Gold potatoes (about 3 pounds), halved, Pinch of kosher salt, 3 large eggs, 1 cup your favorite or Homemade Mayonnaise (page 280), and more.

Yes, Creamy Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Potato Salad

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