Description
Classic Potato Salad is a creamy, tangy, and comforting dish perfect for picnics, barbecues, and family gatherings. Made with tender potatoes, crisp vegetables, and a tangy dressing, it’s sure to be a crowd-pleaser.
Ingredients
- 2 pounds potatoes (Yukon gold or red potatoes work best)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Peel (or leave the skins on) and cut potatoes into bite-sized cubes. Place them in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
- Add the potatoes to the dressing and gently fold to coat them with the dressing.
- Stir in the chopped celery, red onion, and optional chopped eggs. Mix gently until well incorporated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with fresh parsley if desired.
Notes
- Feel free to add chopped dill pickles or relish for an extra tangy crunch.
- Adjust the amount of mustard and mayonnaise for a creamier or tangier salad.
- Add crispy, crumbled beef for a smoky crunch.
- For a vegan version, swap the mayo for a vegan alternative or Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
