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Creamy Potato Salad Recipe Perfect for Easy Outdoor Cookouts

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A creamy, tangy potato salad that stays fresh and flavorful for hours at outdoor cookouts, made with Yukon Gold potatoes, hard-boiled eggs, fresh herbs, and a balanced dressing.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, washed and cut into 1-inch chunks
  • 3 large eggs, hard-boiled and chopped
  • 1/2 cup finely diced celery
  • 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow if desired)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sweet pickle relish (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Place the cut Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until the potatoes are fork-tender but not falling apart. Drain and transfer to a large bowl. Drizzle with olive oil and gently toss to coat. Let cool to room temperature, about 20 minutes.
  2. While the potatoes cook, place eggs in a medium pot and cover with cold water by an inch. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain and cool under cold running water. Peel and chop roughly.
  3. In a separate bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir well to combine until smooth. Taste and adjust seasoning as needed.
  4. Add the chopped eggs, celery, red onion, sweet pickle relish (if using), dill, and parsley to the cooled potatoes. Pour the dressing over everything. Using a spatula, gently fold the mixture until evenly coated. Avoid overmixing to prevent potatoes from breaking down.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let flavors meld and the salad firm up.
  6. Before serving, gently stir the potato salad and adjust salt and pepper if needed. Serve chilled or at cool room temperature.

Notes

Start boiling potatoes in cold water to cook evenly and avoid mushiness. Use Yukon Gold potatoes for best texture. Let the salad chill overnight for best flavor and texture. Keep salad covered and chilled during transport and serving to maintain freshness. If potatoes seem dry after chilling, add a splash of milk or extra mayonnaise to loosen the texture.

Nutrition

Keywords: potato salad, creamy potato salad, outdoor cookout recipe, picnic salad, Yukon Gold potatoes, easy potato salad

Find it online: https://merrymorsel.com/creamy-potato-salad-recipe-perfect-for-easy-outdoor-cookouts/