Description
This Classic Potato Salad is creamy, tangy, and loaded with flavor from crisp celery, hard-boiled eggs, and a simple, seasoned mayo-mustard dressing. It’s a tried-and-true side dish perfect for barbecues, picnics, holidays, or any casual gathering.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
Dressing
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Add-ins
- 2 celery stalks, finely chopped
- ¼ cup red onion or green onions, finely chopped
- 3 hard-boiled eggs, chopped
Optional Garnish
- Paprika or chopped fresh parsley
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Prepare Dressing: In a large bowl, mix mayonnaise, mustard, vinegar, sugar, salt, and pepper until well combined.
- Combine Ingredients: Add the cooled potatoes, celery, onion, and chopped eggs to the dressing. Gently stir to combine, being careful not to mash the potatoes too much.
- Season & Chill: Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish & Serve: Before serving, garnish with paprika or chopped fresh parsley if desired.
Notes
- For extra tang, add a spoonful of dill relish.
- This salad can be made a day ahead for even better flavor.
- Substitute Greek yogurt for half the mayo for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
