Description
This Classic Potato Salad recipe is a timeless favorite, perfect for picnics, barbecues, or as a comforting side dish. Creamy potatoes tossed in a flavorful dressing with crunchy celery, onions, and eggs, this salad is sure to please any crowd.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold or red potatoes (cut into 1-inch chunks)
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 2 celery stalks (finely chopped)
- 1/4 cup red onion (finely chopped)
- 3 hard-boiled eggs (chopped)
- 2 tablespoons sweet pickle relish (optional)
- Fresh parsley (chopped, for garnish)
Instructions
- Boil Potatoes: Place the potatoes in a large pot, cover with cold, salted water, bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
- Combine Ingredients: Add warm potatoes to the bowl, toss gently to coat. Let cool, then mix in celery, onion, eggs, and relish.
- Chill and Serve: Refrigerate for at least 1 hour. Before serving, garnish with parsley.
Notes
- For extra tang, use Dijon mustard instead of yellow.
- This salad can be made a day ahead and kept chilled.
- Adjust mayo and mustard to taste for creaminess and flavor balance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 280
- Sugar: 2g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
