Description
This Classic Creamy Potato Salad recipe is a timeless favorite, perfect for picnics, barbecues, or as a comforting side dish. Creamy mayo, tangy Dijon mustard, and crunchy celery create a delightful flavor profile that pairs perfectly with tender chunks of potatoes and boiled eggs.
Ingredients
Scale
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon celery seed
- 3 celery stalks, finely diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Paprika for garnish
Instructions
- Cook Potatoes: Place potatoes in a pot, cover with water, add salt, and boil until fork-tender.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, onion, and eggs to the dressing; mix gently.
- Chill and Serve: Refrigerate for at least 1 hour, then garnish with parsley and paprika before serving.
Notes
- For added flavor, mix in chopped pickles or pickle relish.
- This salad tastes even better after chilling overnight.
- Use red potatoes if preferred over Yukon Gold.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
