Description
A creamy, hearty potato salad made with boiled potatoes, classic Golgi eggs, and a tangy dressing of mayonnaise, Dijon mustard, and relish. Perfect for family gatherings and picnics, this nostalgic dish offers a nostalgic balance of textures and flavors.
Ingredients
5 medium yellow potatoes, skin on or peeled
3 large eggs (farm fresh if possible)
1 cup chopped celery
½ cup finely chopped onion
½ cup sweet pickle relish
¼ cup mayonnaise (full-fat)
1 tablespoon Dijon mustard
¼ teaspoon garlic salt
¼ teaspoon celery salt
Fresh ground black pepper, to taste
Instructions
Fill a large stockpot ¾ full with cold water and stir in 1 teaspoon table salt
Add cleaned potatoes and bring to a boil over high heat for 14 minutes
Cut potatoes into ½-inch cubes and let cool
Whisk together mayonnaise, Dijon mustard, garlic salt, and celery salt
Add chopped celery, onion, and relish to the cooled potatoes
Fold in the dressing until fully combined, then season with freshly cracked black pepper
Chill in the fridge for at least 1 hour before serving
Notes
The salad becomes more flavorful after refrigerating for a few hours
Substitute white or Vidalia onions if Vidalia is unavailable
For a lighter version, use Greek yogurt instead of mayonnaise
Relish can be reduced for a drier texture or increased for extra tang
- Prep Time: 20
- Cook Time: 14
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 65mg