Description
This classic potato salad is creamy, tangy, and loaded with flavors that make it a perfect side dish for any occasion. Made with tender potatoes, crunchy celery, and a delicious dressing, it’s sure to be a crowd-pleaser.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or Russet recommended)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 4 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Begin by washing and peeling the potatoes. Cut them into bite-sized chunks.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Cook the potatoes for about 10-15 minutes or until fork-tender. Drain and let them cool completely.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, diced celery, diced red onion, and chopped hard-boiled eggs to the bowl. Gently fold everything together until the potatoes are well coated.
- Taste and adjust seasoning if necessary. If the salad seems too thick, add a little more mayonnaise or a splash of water to reach desired consistency.
- Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Garnish with fresh parsley if desired before serving.
Notes
- For extra flavor, consider adding chopped pickles or relish to the dressing.
- This potato salad can be made a day in advance for easier meal prep.
- Feel free to customize with your favorite ingredients, such as bacon bits or green onions.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 24
- Saturated Fat: 4
- Carbohydrates: 26
- Fiber: 3
- Protein: 6
- Cholesterol: 70
Keywords: potato salad, classic potato salad, creamy potato salad, side dish, summer salad