Description
This classic potato salad recipe combines tender Yukon Gold or red potatoes with a creamy dressing made from mayonnaise, Dijon mustard, and a touch of apple cider vinegar. Enhanced with crunchy celery, red onion, and hard-boiled eggs, it’s a perfect side dish for picnics, barbecues, or casual family meals. The salad is chilled to bring out the flavors and is finished with a sprinkle of paprika and fresh parsley for a pop of color and freshness.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon paprika
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10–12 minutes until the potatoes are fork-tender. Drain the water and let the potatoes cool slightly to avoid wilting the dressing.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. This mixture provides the creamy and tangy base for the salad.
- Combine Ingredients: Add the cooked and slightly cooled potatoes, diced celery, finely chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently toss everything together to evenly coat all ingredients without breaking up the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap or transfer the potato salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly for the best taste experience.
- Garnish and Serve: Just before serving, sprinkle the salad with paprika and the chopped fresh parsley for a vibrant garnish and added flavor. Serve cold and enjoy as a delicious side dish.
Notes
- Choose Yukon Gold or red potatoes as they hold their shape well after boiling.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Make sure potatoes are cooled slightly before mixing to prevent the dressing from becoming watery.
- Chilling the salad enhances the flavor, so prep ahead if possible.
- Hard-boiled eggs can be customized—use more or less according to preference.
- Feel free to add chopped pickles or fresh dill for extra zing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
