Description
A classic, creamy potato salad made with tender potatoes, mayonnaise, mustard, and simple seasonings, perfect as a side dish for picnics and gatherings.
Ingredients
- 2 lb potatoes, peeled and cubed
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1/2 cup celery, finely chopped
- 1/3 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Cook until potatoes are fork-tender, about 10–12 minutes. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, mustard, and apple cider vinegar.
- Add celery, red onion, and chopped eggs to the dressing.
- Gently fold in the cooked potatoes until evenly coated.
- Season with salt, pepper, and paprika if using.
- Chill for at least 1 hour before serving. Garnish with parsley if desired.
Notes
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Best served chilled.
- Add pickles or relish for extra tang.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American