Ingredients
Scale
- 3 pounds Yukon gold potatoes
- 3 large hard-boiled eggs
- 2 celery ribs
- ½ red onion
- ¼ cup pickle relish
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Cook cubed Yukon gold potatoes in salted water until fork-tender (about 15 minutes). Drain and cool.
- In a mixing bowl, combine cooled potatoes with diced hard-boiled eggs, celery, red onion, and pickle relish.
- In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika until smooth.
- Pour the dressing over the potato mixture and gently toss to coat.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 120mg