Creamy Potato Salad
A classic creamy potato salad with a smooth mayo dressing, perfect for summer BBQs and family gatherings.
Equipment
- 1 large pot for boiling potatoes
- 1 mixing bowl for the dressing
- 1 whisk for mixing the dressing
Ingredients
Salad Ingredients
- 2 pounds Yukon Gold potatoes peeled and cubed
- 1/2 cup celery chopped
- 1/4 cup red onion finely chopped
- 3 hard-boiled eggs chopped
Dressing Ingredients
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
Preparation
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Adjust seasoning if necessary.
- In a large bowl, combine the cooled potatoes, chopped celery, red onion, and hard-boiled eggs. Pour the dressing over the ingredients and gently fold until everything is well coated.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve the potato salad chilled. Garnish with fresh herbs like parsley or chives for added color and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For added flavor, try using half mayonnaise and half sour cream in the dressing. Ingredient Substitutions: You can substitute Greek yogurt for mayonnaise for a lighter version. How to Serve: Garnish with fresh herbs like dill or chives before serving. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the salad the day before serving for the best flavor infusion.