Description
A classic and creamy potato salad, perfect for summer barbecues and family gatherings.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or russets)
- 1 cup mayonnaise
- 2 tablespoons mustard (Dijon recommended)
- 2 tablespoons apple cider vinegar
- 1 cup celery, diced
- 1/4 cup red onion, finely chopped
- 3 large hard-boiled eggs
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Wash the potatoes thoroughly and chop into 1-inch chunks.
- Place the potatoes in a large pot of cold, salted water, bring to a boil, then simmer for 10-15 minutes until fork-tender.
- Drain the potatoes and cool in the fridge for about 30 minutes.
- Hard boil the eggs by placing them in a pot covered with cold water, bringing to a boil, then letting sit covered for 12 minutes.
- In a large bowl, combine mayonnaise, mustard, apple cider vinegar, salt, and pepper.
- Peel and chop the cooled eggs, then add the potatoes, diced celery, and red onion to the bowl of dressing.
- Gently fold the ingredients together, being careful not to break the potatoes too much.
- Taste and adjust seasoning if needed.
- Chill in the fridge for at least one hour before serving.
Notes
For a Tex-Mex twist, add jalapeños, corn, and black beans. For a Mediterranean style, include olives and feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: potato salad, classic recipe, summer side dish