Henton's Potato Salad Recipe
The Henton's Potato Salad Recipe is a creamy, flavorful side dish that is perfect for picnics, barbecues, family dinners and holiday gatherings.
Ingredients
- 2½ pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 celery stalks finely chopped
- ½ cup red onion finely diced
- 3 hard-boiled eggs chopped
- 2 tablespoons sweet pickle relish
- 1 teaspoon celery seed
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Optional Garnishes
- Paprika
- Chopped chives
- Fresh dill
- Sliced green onions
Instructions
Cook The Potatoes
- Wash the potatoes and boil them until fork-tender, about fifteen to twenty minutes.
Cool The Potatoes
- Drain the potatoes and allow them to cool until easy to handle.
Cut The Potatoes
- Peel if desired, then cut the potatoes into bite-sized cubes.
Prepare The Dressing
- Whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery seed, garlic powder, salt and pepper.
Chop The Vegetables
- Dice the celery, onion and hard-boiled eggs into small pieces.
Combine The Ingredients
- Place the potatoes, celery, onion, eggs and pickle relish into a large bowl.
Add The Dressing
- Pour the dressing over the potato mixture.
Fold Gently
- Mix carefully until the potatoes are evenly coated without breaking them apart.
Add Fresh Herbs
- Stir in the chopped parsley for fresh flavor.
Taste And Adjust
- Add extra salt, pepper or vinegar if needed.
Chill The Salad
- Cover and refrigerate for at least two hours before serving.
Garnish And Serve
- Sprinkle with paprika and fresh chives before serving chilled.
Notes
- Use Yukon Gold potatoes for a creamy texture.
- Avoid overcooking the potatoes.
- Cool the potatoes before mixing.
- Add crispy bacon for extra flavor.
- Mix in chopped dill pickles instead of relish.
- Fresh dill adds wonderful freshness.
- Chill overnight for even better flavor.