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Classic Creamy Church Picnic Potato Salad

classic creamy church picnic potato salad - featured image
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A nostalgic, creamy potato salad perfect for potlucks and gatherings, featuring Yukon Gold potatoes, hard-boiled eggs, and a tangy, sweet dressing.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 large hard-boiled eggs, peeled and chopped
  • 2 stalks celery, finely diced
  • 1 small red onion, finely chopped
  • ½ cup sweet pickle relish (optional)
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold water by about an inch and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until potatoes are fork-tender but still hold their shape. Drain and spread potatoes on a baking sheet to cool slightly.
  2. While potatoes cook, place eggs in a separate pot and cover with water. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Transfer eggs to a bowl of ice water immediately to stop cooking. Once cool, peel and chop roughly.
  3. In a medium bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper. Taste and adjust seasoning if needed.
  4. Finely dice celery and red onion. For a milder onion flavor, soak chopped onion in cold water for 5 minutes and drain well.
  5. In a large bowl, gently fold the cooled potatoes with chopped eggs, celery, onion, and sweet pickle relish if using. Pour the dressing over the mixture and carefully toss to coat evenly without breaking the potatoes.
  6. Taste and adjust salt or pepper if needed. Garnish with fresh chopped parsley. Chill in the fridge for at least 2 hours before serving to let flavors meld.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to prevent mushiness. Spread potatoes on a baking sheet to cool and avoid steaming. Mix dressing separately and fold gently to keep potatoes intact. Salad tastes better after chilling for at least 2 hours. For dairy-free, use vegan mayo and mild Dijon mustard. Variations include adding smoked paprika, hot sauce, or fresh herbs.

Nutrition

Keywords: potato salad, creamy potato salad, church picnic, potluck side dish, classic potato salad, easy potato salad, summer picnic recipe

Find it online: https://clunkcook.com/classic-creamy-church-picnic-potato-salad-recipe-easy-perfect-sides-for-potlucks/