Description
Classic Potato Salad is a creamy, tangy, and flavorful side dish made with tender boiled potatoes, mayonnaise, mustard, and a mix of crunchy vegetables and eggs. Perfect for picnics, barbecues, or summer gatherings, this traditional American recipe delivers a satisfying blend of textures and tastes with a refreshing hint of apple cider vinegar and sweet pickle relish.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 3 hard-boiled eggs (chopped)
Optional garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Boil the potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 10 to 12 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Combine ingredients: Add the slightly cooled potatoes to the bowl with the dressing. Then mix in the finely chopped celery, red onion, sweet pickle relish, and chopped hard-boiled eggs.
- Toss gently: Gently toss all the ingredients together until the potatoes and vegetables are evenly coated with the creamy dressing, being careful not to break up the potatoes too much.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Just before serving, garnish with chopped fresh parsley if desired for a touch of color and freshness.
Notes
- For extra flavor, stir in a teaspoon of Dijon mustard or a splash of pickle juice into the dressing.
- The potato salad can be prepared a day ahead which helps the flavors to further develop.
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a more classic, fluffy bite.
- Hard-boil the eggs in advance to save time during preparation.
