Classic Potato Salad is a creamy, tangy, and satisfying side dish made with tender boiled potatoes, hard-boiled eggs, mayonnaise, and a blend of flavorful seasonings. Perfect for picnics, barbecues, or any gathering, this recipe balances crisp celery and onion with the smooth dressing for a timeless, crowd-pleasing salad.
Total Time:1 hour 35 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 pounds potatoes (Yukon Gold or red), peeled and cubed
3 large eggs, hard-boiled and chopped
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup celery, diced
1/2 cup onion, finely chopped
Salt to taste
Black pepper to taste
Paprika for garnish (optional)
Instructions
Boil Potatoes: Place the peeled, cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let cool completely.
Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
Combine Ingredients: Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely chopped onion into the bowl with the dressing. Gently fold everything together until the salad is evenly coated.
Chill and Garnish: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle paprika on top for a touch of color and extra flavor, if desired.
Notes
Use Yukon Gold potatoes for a creamy texture or red potatoes for a firmer bite.
Make sure potatoes are cooled completely before mixing to prevent the mayonnaise from becoming runny.
Hard boil eggs by placing them in boiling water for about 10-12 minutes; cool in ice water before peeling.
Adjust seasoning with more salt, pepper, or vinegar to taste after refrigerating.
For a lighter version, substitute part of the mayonnaise with Greek yogurt.
Potato salad can be stored covered in the refrigerator for up to 3 days.
