Description
A classic, creamy potato salad featuring tender Yukon Gold potatoes, crunchy celery, and hard-boiled eggs, dressed in a tangy mayonnaise and mustard blend. Perfectly seasoned with celery seed, salt, and pepper, then garnished with paprika for a flavorful and refreshing side dish that is ideal for picnics, barbecues, or family gatherings.
Ingredients
Scale
Potatoes
- 6 medium white potatoes or Yukon Golds (about 2 lbs), quartered
Salad Mix-Ins
- 2 large celery stalks, diced
- 1/2 cup onions, finely diced
- 5 hard boiled eggs, peeled
Dressing
- 1½ cups mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Garnish
- Paprika
Instructions
- Cook the Potatoes: Place the quartered potatoes in a large pot and add enough water to cover them fully. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Let the potatoes simmer for 25 to 30 minutes, or until they are fork-tender.
- Drain and Cool Potatoes: Drain the cooked potatoes and allow them to cool enough to handle. Once cooled, cut them into bite-sized cubes to prepare for mixing.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, white vinegar, yellow mustard, celery seed, kosher salt, and ground black pepper. Stir well to create a smooth, tangy dressing base.
- Mix the Salad: Add the cubed potatoes, diced celery, and finely diced onions into the dressing bowl. Toss everything gently to coat evenly with the dressing.
- Add the Eggs: Roughly chop the hard-boiled eggs and fold them carefully into the potato mixture, ensuring all ingredients are well combined.
- Chill and Serve: Sprinkle paprika evenly over the top of the salad for color and a mild smoky flavor. Cover the salad and refrigerate for at least 4 hours to allow flavors to meld and to chill before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture and buttery flavor.
- Be sure to cool potatoes before mixing to prevent the mayonnaise from becoming watery.
- This salad tastes even better the next day after flavors have melded overnight.
- Adjust celery seed and mustard quantities to taste for a more subtle or pronounced flavor.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
