Description
This classic potato salad recipe is creamy, tangy, and packed with delicious flavors. Featuring tender potatoes, crisp veggies, and a perfectly seasoned dressing, it’s the ultimate side dish for potlucks, picnics, and any summer gathering.
Ingredients
Units
Scale
Potato Salad Base
- 2 pounds (about 900 g) Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon salt (for boiling potatoes)
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 2 celery stalks, finely chopped
- 1/2 small red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet or dill pickles, finely chopped
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: Add the drained potatoes, chopped celery, red onion, pickles, hard-boiled eggs, and fresh parsley to the bowl with the dressing.
- Mix and Chill: Gently fold all the ingredients together until the potatoes are evenly coated with dressing. Taste and adjust seasoning if needed. Cover the bowl and refrigerate the potato salad for at least 1-2 hours before serving to let the flavors meld.
- Garnish and Serve: Just before serving, sprinkle additional chopped parsley on top for freshness and color. Serve chilled or at cool room temperature.
Notes
- Yukon gold potatoes work best for their creamy texture, but red potatoes can also be used.
- The potato salad tastes even better when made a day ahead.
- For extra tang, add a splash of pickle juice to the dressing.
- You can substitute Greek yogurt for half the mayonnaise for a lighter version.
Nutrition
- Serving Size: about 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
