A classic and creamy potato salad recipe that brings back memories of family gatherings and summer picnics.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 40 minutes
Yield:6-8 servings 1x
Category:Salad
Method:Boiling and Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds of potatoes (Yukon Gold or red potatoes)
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
3 hard-boiled eggs, chopped
1/4 cup sweet pickle relish (optional)
Fresh parsley, for garnish (optional)
Instructions
Begin by washing the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
Once the potatoes are cool enough to handle, peel them if desired (the skin can be left on for added texture) and cut them into bite-sized cubes.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Stir until well mixed.
Add the cubed potatoes, chopped celery, red onion, and chopped hard-boiled eggs to the bowl. If using, add the sweet pickle relish. Gently fold the ingredients together until everything is evenly coated with the dressing.
Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-4 hours.
Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley if desired.
Notes
For a creamier texture, add an extra 1/4 cup of mayonnaise or a splash of sour cream.
Customize your potato salad by adding diced pickles, bell peppers, or even crumbled bacon for extra flavor.