Description
This classic potato salad is creamy, tangy, and perfect for summer picnics and barbecues. Made with simple ingredients, it’s a crowd-pleaser that everyone will love.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or red potatoes recommended)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 3 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Wash the potatoes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over medium-high heat.
- Reduce the heat to medium and cook the potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Once cool enough to handle, peel the potatoes (if desired) and cut them into bite-sized pieces.
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until well mixed.
- Add the chopped potatoes, red onion, celery, and hard-boiled eggs (if using) to the bowl. Gently fold everything together until the potatoes are well coated with the dressing.
- Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 1 hour before serving to let the flavors meld.
- Before serving, garnish with fresh parsley.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- You can customize the salad by adding ingredients like diced pickles, bell peppers, or bacon.
- This potato salad can be made a day in advance and stored in the fridge.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 34
- Fiber: 3
- Protein: 5
Keywords: potato salad recipe, classic potato salad, easy potato salad, summer salad, picnic salad