Description
This classic potato salad recipe is creamy, flavorful, and perfect for any gathering. Tender Yukon Gold potatoes are paired with a tangy dressing and crunchy vegetables, making it a delicious side dish for picnics, barbecues, or any meal.
Ingredients
Scale
Potato Salad:
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 tbsp salt (for boiling water)
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 celery stalks, finely chopped
- 1/2 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tbsp fresh parsley, chopped
- paprika for garnish
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Boil for 10-12 minutes until fork-tender. Drain and cool.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, salt, and pepper in a bowl.
- Combine Ingredients: Mix potatoes, celery, onion, eggs, and parsley in a large bowl. Add dressing and toss gently.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with paprika before serving.
Notes
- For a tangier flavor, add 1 tablespoon dill pickle relish to the dressing.
- This salad can be made up to 24 hours ahead and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
