This Picnic Potato Salad is the perfect side dish for any outdoor gathering, combining tender potatoes, crunchy vegetables, and a tangy, creamy dressing. With a balance of textures and flavors, this salad offers just the right amount of tang from the mustard and vinegar, complemented by the sweetness of relish and the creaminess of mayonnaise. It’s a crowd-pleaser, easy to make ahead, and ideal for barbecues, picnics, or potlucks. Simple yet packed with flavor, this salad is a nostalgic summer favorite that pairs well with grilled meats or sandwiches.
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 3 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sweet pickle relish
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- Paprika, for garnish (optional)
Instructions:
- Cook the potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes, or until the potatoes are tender but still firm. Drain and let cool slightly.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish until smooth.
- Assemble the salad: Add the cooled potatoes, chopped eggs, red onion, celery, and parsley to the bowl with the dressing. Gently toss everything together to combine, making sure the potatoes are well-coated.
- Season and chill: Season the salad with salt and pepper to taste. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, garnish with a sprinkle of paprika for color if desired. Serve chilled and enjoy!
This Picnic Potato Salad can be made a day ahead, making it convenient for busy party preparations.
