This Home Run Potato Salad is so simple and so good! With It's buttery yukon gold potatoes, crisp celery, scallions and chopped eggs tossed together in a creamy garlicky mayonnaise dressing, it will be a "home run" at your next gathering.
Course Salad, Side Dish
Cuisine American
Keyword potato recipes, potato salad
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 386kcal
Author angela@mealstreetkitchen
Ingredients
1 1/2poundsyukon gold potatoes
3/4cupfinely chopped celery
1/2cupfinely minced scallionswhite and green parts
3hard cooked eggsfinely chopped
1cupgood quality mayonnaiseBest foods or Hellman's
1teaspoondijon mustard
1teaspoongranulated garlic or 1 large clove of fresh minced garlicNot garlic salt or garlic powder
1teaspoonkosher salt
fresh ground black pepper to taste
Instructions
Wash potatoes well and cut into uniform sized pieces. Steam potatoes until soft and then lay out on a sheet pan and cool in fridge or freezer. ( I like to steam the potatoes rather than boil because they don't soak up the water and become soggy)
To cook eggs perfectly, place in a pan of cold water. Bring to a boil. Cover and turn off heat. Let sit covered 10 minutes. Rinse under cold water until cooled. Peel and chop fine.
Place chopped egg, celery and scallion in a large bowl. Add cooled potatoes. In another bowl whisk together mayonnaise, dijon, garlic, salt and pepper. Add to potato mixture and stir to thoroughly combine. Adjust seasonings if needed.