Description

This Classic Potato Salad recipe is a creamy and tangy side dish made with tender Yukon Gold or red potatoes, a zesty mayonnaise dressing, crisp celery, red onion, and chopped hard-boiled eggs. Perfectly seasoned with Dijon mustard, apple cider vinegar, and a pinch of sugar, this salad is chilled and garnished with fresh herbs and paprika, making it an ideal dish for picnics, potlucks, and summer gatherings.

Ingredients

Scale

Potatoes

2 pounds Yukon Gold or red potatoes, cut into bite-sized pieces

Dressing

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Add-ins

2 celery stalks, diced
1/4 cup red onion, finely chopped
3 hard-boiled eggs, chopped

Optional Garnishes

2 tablespoons chopped fresh parsley or dill
Paprika for garnish

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Instructions

Cook the Potatoes: Place the cut potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes thoroughly and allow them to cool slightly.
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 dressing is the flavorful base of the salad.
Combine Ingredients: Add the cooked potatoes, diced celery, finely chopped red onion, and chopped hard-boiled eggs to the dressing. Gently toss all the ingredients together until the potatoes and other components are evenly coated with the dressing, being careful not to mash the potatoes.
Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. This chilling time allows the flavors to meld and develop their full taste.
Garnish and Serve: Before serving, sprinkle the potato salad with chopped fresh parsley or dill for a fresh green note, and dust with paprika for a pop of color and mild smoky flavor, if desired. Serve chilled for the best taste and texture.

Notes

For extra tang, add a splash of pickle juice to the dressing.
You can substitute part of the mayonnaise with sour cream or Greek yogurt for a lighter version.
This salad is best served chilled and makes a great dish for picnics and potlucks.