Description
Classic Creamy Potato Salad is a delicious and comforting side dish featuring tender Yukon Gold potatoes tossed in a rich, tangy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. Combined with crunchy celery, red onions, and hard-boiled eggs, this salad is perfect for summer picnics, barbecues, or as a flavorful accompaniment to your favorite meals.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
Additional Ingredients
- 3 celery stalks, finely diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley (optional)
- Paprika for garnish
Instructions
- Cook the Potatoes: Place the peeled and cut Yukon Gold potatoes into a large pot and cover with cold water. Add a generous pinch of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 to 12 minutes or until the potatoes are fork-tender but not falling apart. Drain the potatoes and allow them to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and well combined. This creamy dressing will coat the salad perfectly, balancing tanginess with subtle sweetness.
- Combine Ingredients: Add the warm potatoes to the bowl with the dressing. Then fold in finely diced celery, chopped red onion, and chopped hard-boiled eggs gently to avoid breaking up the potatoes too much. Mix until everything is evenly coated with the dressing.
- Chill the Salad: Taste the potato salad and adjust seasoning with additional salt or pepper if needed. Cover the bowl with plastic wrap or transfer to a storage container and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Before serving, sprinkle chopped fresh parsley and a light dusting of paprika over the top for a pop of color and fresh flavor. Serve chilled as a side dish at your next picnic or summer meal.
Notes
- For enhanced flavor, add chopped pickles or a spoonful of pickle relish to the salad.
- The salad tastes even better after chilling overnight, allowing flavors to fully develop.
- Red potatoes can be used instead of Yukon Golds if preferred for texture or availability.
- Ensure potatoes are cooled slightly before mixing to prevent mayonnaise separation.
