Description
This classic potato salad recipe combines tender Yukon Gold or red potatoes with a creamy, tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar. Enhanced with crunchy celery, sharp red onion, and chopped hard-boiled eggs, it’s a perfect side dish for picnics, barbecues, or any casual gathering. Finished with a sprinkle of paprika and fresh parsley for a burst of color and flavor, this easy-to-make potato salad is fresh, satisfying, and sure to please.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins and Garnish
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon paprika (for garnish)
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10–12 minutes until the potatoes are fork-tender. Drain the potatoes and let them cool slightly to prevent the dressing from becoming oily.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. This creates a creamy and tangy base for the salad.
- Combine Ingredients: Add the slightly cooled potatoes, diced celery, finely chopped red onion, and chopped hard-boiled eggs to the dressing. Gently toss all the ingredients together to evenly coat the potatoes and mix the flavors without mashing the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. This chilling step allows the flavors to meld and enhances the texture of the salad.
- Garnish and Serve: Just before serving, sprinkle the potato salad with paprika and chopped fresh parsley to add a pop of color and a hint of freshness. Serve chilled for best taste and enjoy!
Notes
- Use Yukon Gold or red potatoes as they hold their shape well and offer a creamy texture.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure to cool the potatoes slightly before mixing with dressing to prevent separation.
- Hard-boil eggs the day before to save time when preparing.
- Adjust salt and pepper to taste after chilling as flavors develop over time.
- Serve within 2 days for optimal freshness.
