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Classic Potato Salad

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A creamy and tangy classic potato salad made with tender potatoes, crunchy celery, pickles, hard-boiled eggs, and a flavorful mayonnaise-mustard dressing. Perfect for picnics, barbecues, and potlucks.

Ingredients

Scale
  • 2 lbs Yukon Gold or red potatoes, peeled and cut into bite-sized pieces
  • 3 large eggs, hard-boiled and chopped
  • 1/2 cup celery, finely diced
  • 1/2 cup dill pickles or sweet pickles, finely chopped
  • 1/4 cup red onion, finely diced
  • 3/4 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes or until fork-tender. Drain and let cool slightly.
  2. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and black pepper.
  3. Add the cooked potatoes, chopped eggs, celery, pickles, and red onion to the dressing. Gently stir to coat everything evenly.
  4. Taste and adjust seasoning as needed. Cover and chill for at least 1 hour before serving for best flavor.
  5. Garnish with fresh parsley and serve cold.

Notes

  • Use waxy potatoes like Yukon Gold or red potatoes so they hold their shape.
  • For extra tang, add a splash of pickle juice to the dressing.
  • Chill the salad for at least an hour for the best flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/classic-potato-salad/