Classic Potato Salad
Creamy and tangy potato salad with eggs, celery, and a hint of mustard.
20 mins
Prep Time
15 mins
Cook Time
6
Servings
Ingredients
- 2 lbs russet potatoes
- 3 large eggs
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Nutrition Facts
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Instructions
Peel and cut the potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt.
Bring the pot to a boil over medium-high heat. Reduce heat to medium and simmer for about 10-12 minutes, or until the potatoes are fork-tender.
While the potatoes cook, place the eggs in a small saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath to cool.
Drain the cooked potatoes and let them cool slightly. Peel and chop the hard-boiled eggs.
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
Add the slightly cooled potatoes, chopped eggs, celery, and red onion to the dressing. Gently fold everything together until well coated.
Cover and refrigerate for at least 1 hour before serving. Garnish with fresh parsley.
Chef's Tips
- Potato Choice: Waxy potatoes like Yukon Gold hold their shape better in salads.
- Texture Tip: Don't overcook the potatoes or they'll become mushy when mixed.
- Flavor Boost: Add a sprinkle of paprika or dill for extra flavor.
- Make Ahead: This salad tastes even better the next day as flavors meld.
- Creamier Option: Add a tablespoon of sour cream for extra richness.
- Veggie Variations: Try adding diced pickles or bell peppers for crunch.
