Description
This Classic Potato Salad Recipe is a timeless favorite, perfect for picnics, barbecues, or any gathering. Creamy and flavorful, with a hint of tanginess, this potato salad is sure to be a crowd-pleaser.
Ingredients
Scale
Potato Salad:
- 2 1/2 pounds Yukon Gold potatoes (peeled and cut into chunks)
Dressing:
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tsp apple cider vinegar
- 1/2 tsp celery seed
- 1/2 tsp salt
- 1/4 tsp black pepper
Add-Ins:
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 3 hard-boiled eggs (chopped)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with salted water, bring to a boil, then simmer until fork-tender. Drain and cool slightly.
- Make Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, celery seed, salt, and pepper.
- Combine Ingredients: Add warm potatoes to the dressing, stir gently. Fold in celery, onion, and eggs.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with parsley before serving.
Notes
- For a tangier flavor, add more vinegar or pickle juice.
- This salad can be made a day ahead for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
