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Classic Potato Salad

A creamy and tangy potato salad that brings the nostalgic flavors of summer picnics to your table, simple to make with pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes Use with skins on for added flavor.
  • 1 cup mayonnaise Greek yogurt can be used for a lighter option.
  • 2 tablespoons Dijon mustard Substitute with yellow mustard if preferred.
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 2 pieces hard-boiled eggs, chopped
  • Salt and pepper to taste Adjust according to preference.
  • Fresh parsley for garnish Use for decoration before serving.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes.
  2. Drain the potatoes and set aside to cool for 10-15 minutes.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
  4. Once cooled, chop the potatoes into bite-sized pieces and fold them into the dressing.
  5. Add the chopped celery, red onion, and hard-boiled eggs, mixing thoroughly.
  6. Season with salt and pepper, mixing well to incorporate.
  7. Garnish with fresh parsley before refrigerating.
Serving
  1. Serve the potato salad chilled. Consider serving in a decorative bowl and garnishing with additional parsley.

Notes

For optimal flavor, let sit in the refrigerator for at least an hour before serving. This dish can be made ahead of time and stored in an airtight container for 3-5 days.