Description
Classic Creamy Potato Salad is a beloved side dish, perfect for summer BBQs, picnics, or holiday gatherings. With tender boiled potatoes, a rich and tangy mayonnaise-based dressing, and a combination of hard-boiled eggs, pickles, and mustard, this potato salad offers a delicious balance of flavors and textures. It’s easy to make, comforting, and always a crowd-pleaser!
Ingredients
- 2 pounds (about 6 cups) russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 ½ cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 small onion, finely chopped
- ½ cup sweet pickle relish (or chopped dill pickles, if preferred)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Boil the Potatoes
Place the peeled and cubed potatoes in a large pot and cover with cold water.
Add a pinch of salt and bring to a boil.
Reduce the heat to medium and cook for about 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and set aside to cool slightly.
Step 2: Make the Dressing
In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
Whisk until smooth and well combined.
Step 3: Combine the Ingredients
Once the potatoes have cooled slightly, place them in a large mixing bowl.
Add the chopped hard-boiled eggs, diced celery, chopped onion, and sweet pickle relish.
Pour the dressing over the potato mixture and gently stir to combine, ensuring the potatoes are evenly coated.
Step 4: Chill
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
For best results, chill overnight.
Step 5: Serve
Before serving, garnish with fresh parsley if desired, and adjust seasoning with extra salt and pepper to taste.
Notes
- Potato Type: Russet potatoes are more starchy and tend to break down, making the salad creamier, while Yukon gold potatoes hold their shape better and are slightly waxier. Both work well, so choose based on your preference.
- Make Ahead: This potato salad can be made 1-2 days in advance, which allows the flavors to develop even more.
- Variations: You can add diced pickles, red onion, or even a sprinkle of paprika for extra flavor. For a tangy twist, substitute the mayonnaise with Greek yogurt or sour cream.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish, Salad, Picnic Food
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (based on 8 servings)
- Calories: 270
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg