Description
This Classic Potato Salad is a quintessential side dish that is perfect for picnics, barbecues, or any gathering. Creamy and flavorful, it’s a timeless favorite that pairs well with a variety of main dishes.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon gold or red potatoes, cut into chunks
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh dill or parsley
- 2 hard-boiled eggs, chopped (optional)
- paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot, cover with cold, salted water, bring to a boil, and cook for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Combine Ingredients: Add the cooled potatoes, celery, onion, and herbs to the dressing, and gently toss to combine.
- Add Eggs: Stir in chopped hard-boiled eggs if desired. Adjust seasoning to taste.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with paprika if desired.
Notes
- For added crunch, mix in diced pickles or relish.
- This salad can be made up to a day ahead and kept chilled until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 260
- Sugar: 2g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
