Creamy Baby Yukon Potato Salad Recipe with Eggs and Fresh Herbs
This creamy baby Yukon potato salad combines tender potatoes, eggs, relish, mustard, and fresh herbs for an easy, flavorful side dish everyone will love.
Ingredients
- 2 lb baby yukon gold potatoes
- 1/2 cup mayonnaise
- 2 Tbsp yellow mustard
- 2 hard boiled eggs chopped
- 2 Tbsp sweet pickle relish
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh chives chopped
Instructions
- Cook the potatoes: Wash the baby Yukon potatoes and cut them into bite-sized pieces. Place in a pot of salted water and bring to a boil. Cook until fork-tender, about 10–15 minutes. Don't overcook.
- Cool: Drain the potatoes and let them cool for a few minutes. For a firmer salad, refrigerate them until completely cool.
- Make the dressing: In a large bowl, mix the mayonnaise, mustard, relish, salt, pepper, and paprika.
- Combine: Add the potatoes and gently fold them into the dressing.
- Add the eggs and herbs: Fold in the chopped boiled eggs, dill, and chives.Taste and adjust: Add more mayo for creaminess, mustard for tang, relish for sweetness, or salt and pepper as needed.
- Chill: Refrigerate for at least 1 hour before serving so the flavors can come together.
- Finish: Sprinkle a little extra paprika, dill, and chives over the top before serving.
Nutrition
Calories: 279kcalCarbohydrates: 29gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 70mgSodium: 535mgPotassium: 676mgFiber: 4gSugar: 3gVitamin A: 275IUVitamin C: 30mgCalcium: 32mgIron: 2mg
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