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Creamy Picnic Potato Salad

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
110 min
SERVINGS
4 servings
Salad
Creamy Picnic Potato Salad
Ingredients
  • 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • ¾ cup mayonnaise (or half mayo, half plain Greek yogurt)
  • 2 tablespoons Dijon mustard (or yellow mustard)
  • 1 tablespoon white vinegar or lemon juice
  • 1 celery stalk, finely chopped
  • 2 green onions (or ¼ cup chopped red onion)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: 2 tablespoons sweet pickle relish or diced red bell pepper (for extra color)
  • Garnish: chopped fresh parsley or dill, and a dash of paprika (for color)
Instructions
1
Put the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender (about 10–12 minutes). Drain and let cool slightly.
2
In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
3
Add the warm potatoes to the bowl and gently toss to coat with the dressing. Stir in celery, green onions, and optional relish or bell pepper.
4
Cover and refrigerate for at least 1 hour (or overnight) to chill and let the flavors meld.
5
Taste before serving and adjust seasoning if needed. Garnish with parsley or dill and a sprinkle of paprika for a pop of color.
6
Chef’s Tip: Mix in a little pickle relish or chopped red bell pepper for festive red speckles. For a lighter salad, swap half the mayo for Greek yogurt or use a vinegar-based dressing instead.