Description
Classic Creamy Potato Salad is a timeless American side dish featuring tender Yukon Gold potatoes mixed with a tangy, creamy dressing. This salad combines the perfect balance of flavors from mayonnaise, Dijon mustard, apple cider vinegar, celery seed, and fresh vegetables, finished with hard-boiled eggs for added texture and richness. Ideal for summer picnics, barbecues, or as a delicious accompaniment to your favorite mains.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
Vegetables and Add-ins
- 3 celery stalks, finely diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
Garnish
- 2 tablespoons chopped fresh parsley (optional)
- Paprika for garnish
Instructions
- Boil the Potatoes: Place the peeled and cut Yukon Gold potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring the water to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes for 10 to 12 minutes, or until they are fork-tender but not falling apart.
- Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool slightly to avoid wilting the other ingredients when mixed.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until the dressing is smooth and well combined.
- Combine Ingredients: Add the cooked and slightly cooled potatoes, finely diced celery, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold everything together to coat the potatoes and mix the flavors without breaking up the potatoes too much.
- Chill the Salad: Taste the potato salad and adjust seasoning if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve and Garnish: Before serving, sprinkle chopped fresh parsley and a light dusting of paprika over the top for added color and flavor. Serve chilled as a delicious side dish.
Notes
- For added flavor depth, mix in chopped pickles or a spoonful of pickle relish.
- This salad tastes even better after chilling overnight, allowing the flavors to fully develop.
- Red potatoes can be used as an alternative to Yukon Gold potatoes for a slightly different texture and flavor.
