Potato salad
Here’s a classic creamy potato salad—simple, reliable, and perfect for BBQs or family meals 🥔
Classic Potato Salad
Ingredients
- 2½ lb potatoes (Yukon Gold or red potatoes)
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar or pickle juice
- ½ tsp salt (plus more for boiling)
- ½ tsp black pepper
- ½ tsp paprika
- 3 hard-boiled eggs, chopped
- ½ cup celery, finely chopped
- ⅓ cup red onion, finely diced
- 2 tbsp fresh parsley or dill (optional)
Instructions
- Cook the potatoes
- Peel if desired and cut into bite-size pieces.
- Boil in well-salted water until fork-tender (10–15 minutes).
- Drain and let cool slightly.
- Season while warm
- Toss warm potatoes with vinegar or pickle juice.
- Let absorb for 5 minutes (this boosts flavor).
- Make the dressing
- In a bowl, mix mayo, mustard, salt, pepper, and paprika.
- Combine
- Gently fold potatoes with dressing, eggs, celery, and onion.
- Chill & serve
- Refrigerate at least 1 hour.
- Garnish with paprika or herbs before serving.
Variations
- Southern-style: add sweet pickle relish
- German-style: use warm bacon vinaigrette instead of mayo
- Loaded: add bacon, cheddar, and green onions
- Healthy: replace half the mayo with Greek yogurt
Tips
- Don’t overcook—mushy potatoes ruin texture
- Yukon Golds give the creamiest result
- Tastes even better the next day
Want a no-mayo version, mustard-heavy German style, or creamy red potato salad?
