Get ready to transform your summer gatherings and potlucks with the most irresistible potato salad you've ever tasted! This "Back for Seconds Potato Salad" isn't just another side dish - it's a creamy, tangy sensation that will have your guests coming back for more. Imagine perfectly cooked potatoes bathed in a luscious mayo-mustard dressing, studded with crisp celery and sweet pickle relish that delivers a flavor explosion in every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Place the peeled and cubed potatoes into the water.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook potatoes until they are tender when pierced with a fork, approximately 12-15 minutes.
- Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow potatoes to cool completely to room temperature.
- While potatoes are cooling, finely chop the celery and onion into uniform small pieces.
- In a large mixing bowl, combine mayonnaise, mustard, chopped celery, chopped onion, and sweet pickle relish. Whisk these ingredients together until well blended.
- Add the cooled potato cubes to the mayonnaise mixture, gently folding to coat all potato pieces evenly without breaking them.
- Season the potato salad with salt and pepper, tasting and adjusting seasoning as needed.
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Before serving, give the potato salad a gentle stir and garnish with additional chopped herbs if desired.
Tips
- • Choose waxy potato varieties like Yukon Gold or red potatoes for the best texture • Always start potatoes in cold, salted water to ensure even cooking • Rinse potatoes in cold water after boiling to stop the cooking process and prevent mushiness • Let potatoes cool completely before mixing with dressing to prevent breaking • Chill the salad for at least an hour before serving to allow flavors to develop • For extra flavor, consider adding fresh herbs like chives or dill as a garnish • Use room temperature ingredients for easier mixing and more even coating • Don't overmix - gently fold the dressing to keep potato pieces intact
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 3g
Fat: 26g
Saturated Fat: g
Cholesterol: 20mg
