Description
This Classic Potato Salad is a creamy, tangy, and comforting side dish made with tender potatoes, hard-boiled eggs, crunchy celery, and a flavorful mayo-mustard dressing. It’s a go-to for cookouts, potlucks, and backyard gatherings.
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, cut into chunks
- 3 large eggs, hard-boiled and chopped
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional)
- ½ cup chopped celery
- ¼ cup chopped red onion
- Salt and pepper, to taste
- Optional garnish: paprika, chopped parsley
Instructions
- Cook the Potatoes: Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, 10–12 minutes. Drain and let cool slightly.
- Make the Dressing: In a bowl, mix mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper.
- Combine: In a large bowl, gently mix potatoes, eggs, celery, and onion. Fold in the dressing until evenly coated.
- Chill & Serve: Cover and refrigerate for at least 1 hour. Garnish with paprika or parsley before serving.
Notes
For best flavor, make ahead and chill overnight. You can swap red onion for green onion, or add pickles for extra tang. Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: classic potato salad, creamy potato salad, picnic side dish, mayo mustard potato salad, summer side dish