This creamy potato salad is a timeless comfort dish that fits perfectly on any festive table, especially during the holidays. Tender potatoes are combined with a rich, tangy dressing and crisp vegetables, creating a satisfying side dish that pairs beautifully with roasted meats and holiday favorites.
Ingredients:
- 6 medium potatoes
- ¼ cup finely diced onion
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup Italian-style dressing
- 2 tablespoons dill relish
- 1 teaspoon garlic salt
- ½ cup mayonnaise
- ½ cup chopped celery
- 2–3 hard-boiled eggs, sliced
Instructions:
- Place the potatoes in a pot and add enough salted water to cover the bottom by about 1 inch. Cover and cook over medium heat until the potatoes are fork-tender, about 30–35 minutes.
- Drain well and allow the potatoes to cool slightly. Peel them, then cut into bite-sized cubes and transfer to a large bowl. Add the chopped onion.
- Sprinkle in the salt and pepper, pour over the Italian dressing, and gently mix. Cover and refrigerate for about 2 hours to allow the flavors to develop.
- Just before serving, fold in the mayonnaise, dill relish, celery, and sliced eggs. Mix gently until everything is evenly coated.
- Chill briefly if desired, then serve and enjoy this classic, creamy holiday side dish.
