Description

A classic and creamy potato salad perfect for picnics, barbecues, or as a comforting side dish. This traditional recipe combines tender potatoes with a tangy, flavorful dressing.

Ingredients

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2 pounds potatoes, peeled and diced
1 cup mayonnaise
2 tablespoons yellow mustard
1/2 cup chopped celery
1/2 cup chopped red onion
3 hard-boiled eggs, chopped
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional, for garnish)

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Instructions

Place diced potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes or until fork-tender. Drain and let cool.
In a large bowl, combine mayonnaise, mustard, apple cider vinegar, salt, and pepper. Mix well.
Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl. Gently fold to combine without mashing the potatoes.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, sprinkle with paprika if desired.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for best texture.
Make the salad a day ahead for even better flavor.
Add pickles or relish for a tangy twist.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 90mg