Description
This Classic Creamy Potato Salad is a perfect summer side dish featuring tender Yukon Gold or red potatoes tossed in a tangy and smooth mayonnaise-based dressing with Dijon mustard, apple cider vinegar, and crisp veggies. Enhanced with hard-boiled eggs and optional fresh herbs, this traditional American potato salad offers a delightful balance of creamy and crunchy textures, ideal for picnics, barbecues, and family gatherings.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Add-ins
- 1/3 cup chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped dill pickles or relish
- 2 hard-boiled eggs, chopped
Optional Garnish
- 1/2 teaspoon paprika (optional)
- 1 tablespoon chopped fresh parsley or dill (optional)
Instructions
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring the water to a boil over high heat. Once boiling, reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and let them cool slightly.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk these ingredients together until the mixture is smooth and creamy.
- Add Vegetables and Eggs: To the dressing, add the chopped celery, finely chopped red onion, chopped dill pickles or relish, and chopped hard-boiled eggs. Gently stir to incorporate all the ingredients evenly.
- Combine Potatoes with Dressing: Fold the slightly cooled potatoes into the dressing and vegetable mixture gently, being careful not to mash the potatoes. Ensure the potatoes are thoroughly coated with the creamy dressing.
- Chill to Meld Flavors: Taste the potato salad and adjust the seasoning with additional salt and pepper if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld properly.
- Garnish and Serve: Just before serving, sprinkle the potato salad with paprika and chopped fresh parsley or dill if desired for added color and flavor. Serve chilled as a classic and satisfying side dish.
Notes
- For extra flavor, consider adding crumbled cooked bacon or chopped green onions.
- For a lighter version, replace part of the mayonnaise with Greek yogurt.
- The potato salad can be made a day ahead to enhance the taste.
- Use Yukon Gold potatoes for a creamier texture, or red potatoes for a firmer bite.
- Be careful not to overcook the potatoes to maintain a nice texture.