Here’s a classic, creamy potato salad 🥔🥗 — perfect for holidays, cookouts, and family gatherings.
🥔 Classic Potato Salad
Ingredients
- 2½ lb (1.1 kg) potatoes (Yukon Gold or red potatoes)
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 hard-boiled eggs, chopped
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- 1 tbsp apple cider vinegar or pickle juice
- Salt & black pepper, to taste
- Paprika (for garnish)
Instructions
- Cook potatoes
Peel (optional) and cube potatoes.
Boil in salted water until fork-tender, about 10–12 minutes. Drain and cool slightly. - Season warm potatoes
Sprinkle with vinegar or pickle juice while still warm for best flavor. - Make dressing
Mix mayonnaise, mustard, salt, and pepper in a large bowl. - Combine
Gently fold potatoes into dressing. Add eggs, celery, and onion. - Chill
Refrigerate at least 1 hour before serving. - Serve
Sprinkle with paprika before serving.
Tips for the Best Potato Salad
- Yukon Golds give the creamiest texture
- Don’t overcook potatoes—they should hold their shape
- Season while warm, then chill for flavor to develop
Variations
- Southern-style: Add sweet relish
- German potato salad: Vinegar, bacon, no mayo
- Dill potato salad: Add fresh dill + pickles
- Loaded: Add bacon, cheddar, and green onions
If you want, I can give you a Christmas-style potato salad, no-mayo version, or a make-ahead crowd recipe 🥔✨
