Creamy Potato Salad
Creamy Potato Salad
Ingredients
- 4 Yukon Gold potatoes
- 1 cup mayonnaise
- 3 boiled eggs, chopped
- 3 tablespoons yellow mustard
- 3 tablespoons sweet relish
- 1/4 onion, chopped
- 1 stalk celery, chopped
- 2 green onion sprigs, chopped
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon onion powder, as needed
- 1/4 teaspoon Accent (MSG), as needed
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Peel the Yukon Gold potatoes and slice them into 1-inch cubes.
⏱️ 5 min
- 2
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
⏱️ 5 min
- 3
Once boiling, reduce heat to medium and cook the potatoes for 10 minutes, or until fork-tender.
⏱️ 10 min
- 4
Drain the water from the cooked potatoes thoroughly and transfer them to a large mixing bowl.
⏱️ 2 min
- 5
Add the mayonnaise, yellow mustard, and sweet relish to the drained potatoes.
⏱️ 2 min
- 6
Stir in the chopped onion, chopped celery, chopped boiled eggs, and chopped green onion sprigs.
⏱️ 3 min
- 7
Season the mixture with salt, black pepper, onion powder, and Accent (MSG) to taste.
⏱️ 1 min
- 8
Using a potato masher, gently mash about half of the potato mixture. This will create a creamy texture while still leaving some potato chunks.
⏱️ 2 min
- 9
With a wooden spoon, mix everything together until all ingredients are well combined and the potato salad is creamy.
⏱️ 3 min
- 10
Transfer the potato salad into a serving bowl. Sprinkle paprika evenly over the top for garnish.
⏱️ 2 min
- 11
Refrigerate the potato salad for 1 hour, or until thoroughly chilled, before serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Potato Salad
- 4 Yukon Gold potatoes
- 1 cup mayonnaise
- 3 boiled eggs, chopped
- 3 tablespoons yellow mustard
- 3 tablespoons sweet relish
- 1/4 onion, chopped
- 1 stalk celery, chopped
- 2 green onion sprigs, chopped
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon onion powder, as needed
- 1/4 teaspoon Accent (MSG), as needed
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Peel the Yukon Gold potatoes and slice them into 1-inch cubes.
⏱️ 5 min - 2
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
⏱️ 5 min - 3
Once boiling, reduce heat to medium and cook the potatoes for 10 minutes, or until fork-tender.
⏱️ 10 min - 4
Drain the water from the cooked potatoes thoroughly and transfer them to a large mixing bowl.
⏱️ 2 min - 5
Add the mayonnaise, yellow mustard, and sweet relish to the drained potatoes.
⏱️ 2 min - 6
Stir in the chopped onion, chopped celery, chopped boiled eggs, and chopped green onion sprigs.
⏱️ 3 min - 7
Season the mixture with salt, black pepper, onion powder, and Accent (MSG) to taste.
⏱️ 1 min - 8
Using a potato masher, gently mash about half of the potato mixture. This will create a creamy texture while still leaving some potato chunks.
⏱️ 2 min - 9
With a wooden spoon, mix everything together until all ingredients are well combined and the potato salad is creamy.
⏱️ 3 min - 10
Transfer the potato salad into a serving bowl. Sprinkle paprika evenly over the top for garnish.
⏱️ 2 min - 11
Refrigerate the potato salad for 1 hour, or until thoroughly chilled, before serving.
⏱️ 60 min