Description
This Simple Potato Salad Recipe is a creamy and classic side dish made with tender potatoes, mayonnaise, mustard, and crunchy celery—perfect for picnics, barbecues, and family dinners.
Ingredients
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- 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks, finely chopped
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Reduce heat and simmer until potatoes are fork-tender, about 10–15 minutes. Drain and let cool slightly.
- In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
- Add the cooked potatoes, celery, onion, and chopped eggs (if using) to the bowl. Gently toss to combine.
- Taste and adjust seasoning if needed. Cover and chill for at least 1 hour before serving.
- Garnish with chopped parsley if desired and serve cold.
Notes
- Use red potatoes for a firmer texture and less crumbling.
- Refrigerating allows flavors to meld—make ahead for best results.
- Add pickles or relish for a tangy twist.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg