Description

This classic potato salad recipe is a must-have for picnics and barbecues. Creamy and flavorful, it’s a traditional side dish that pairs perfectly with grilled meats or sandwiches.

Ingredients

Potato Salad:

2 pounds Yukon gold or red potatoes, cut into chunks
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons chopped fresh dill or parsley
2 hard-boiled eggs, chopped (optional)
paprika for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook Potatoes: Place the potato chunks in a large pot and cover with cold, salted water. Boil for 10–12 minutes until fork-tender. Drain and cool slightly.
Prepare Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, and pepper.
Combine Ingredients: Add potatoes, celery, onion, and herbs to the dressing. Gently toss to combine. Add eggs if desired.
Chill and Serve: Refrigerate for at least 1 hour. Adjust seasoning, garnish with paprika, and serve.

Notes

For added crunch, mix in diced pickles or relish.
This salad can be made up to a day ahead and refrigerated until serving.