Description
A classic creamy potato salad made with tender boiled potatoes, a tangy mayonnaise-based dressing, crunchy celery, and flavorful hard-boiled eggs. Perfectly chilled to meld the flavors, this side dish is ideal for picnics, barbecues, and family gatherings.
Ingredients
Scale
Potatoes
- 2 pounds (about 6 cups) russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
Dressing
- 1 ½ cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Additional Mix-ins
- 4 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 small onion, finely chopped
- ½ cup sweet pickle relish (or chopped dill pickles, if preferred)
Garnish
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set aside to cool slightly.
- Make the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper. Whisk thoroughly until the mixture is smooth and well combined.
- Combine the Ingredients: Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the chopped hard-boiled eggs, diced celery, finely chopped onion, and sweet pickle relish. Pour the dressing over the potato mixture and gently stir until everything is evenly coated without mashing the potatoes.
- Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For optimum flavor and texture, chill overnight.
- Serve: Before serving, garnish with fresh chopped parsley if desired. Taste and adjust seasoning with additional salt and pepper as needed. Serve chilled.
Notes
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier salad.
- Ensure potatoes are cooled slightly before mixing with dressing to prevent it from becoming too runny.
- Chilling the salad overnight improves flavor and texture significantly.
- For a tangier salad, substitute sweet pickle relish with chopped dill pickles.
- Hard-boil eggs ahead of time to streamline preparation.
