Description
This Classic Creamy Potato Salad is a comforting, flavorful side dish made with tender diced potatoes, a tangy mayonnaise-based dressing, crunchy celery and onions, and protein-packed hard-boiled eggs. Perfectly chilled and garnished with paprika, it’s an ideal addition to picnics, barbecues, or casual family meals.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon Gold potatoes, peeled and diced
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
Mix-ins
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 3 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Garnish
- 1/4 teaspoon paprika
Instructions
- Cook Potatoes: Begin by bringing a large pot of salted water to a boil. Add the diced potatoes and cook for about 10-15 minutes or until fork-tender. Drain them well and set aside to cool slightly.
- Prepare Dressing: While the potatoes are cooling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Whisk together until smooth and well combined.
- Combine Potatoes and Dressing: Add the cooled potatoes to the bowl with the dressing. Gently stir to coat the potatoes evenly with the dressing.
- Add Mix-ins: Fold in the chopped celery, chopped red onion, chopped hard-boiled eggs, and chopped fresh parsley. Stir until all the ingredients are well distributed.
- Chill Salad: Cover the potato salad and refrigerate for at least 2 hours to allow the flavors to meld together.
- Garnish: Before serving, sprinkle the top with a little paprika for a pop of color and extra flavor.
- Serve: Serve chilled and enjoy your classic creamy potato salad.
Notes
- Choose Yukon Gold potatoes for a creamier texture or Russet for a fluffier salad.
- Ensure potatoes are cooled before mixing with dressing to prevent it from becoming watery.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- For added crunch, consider adding chopped pickles or bell peppers.
- Best served chilled but can be stored in the fridge for up to 3 days.
