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Classic Potato Salad Recipe

American · Side Dish · 35 min total

A creamy, tangy potato salad with crunchy celery and onion, perfect for picnics and barbecues.

Ingredients

• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon salt
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 2 hard-boiled eggs, chopped (optional)

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil over high heat.
2. Reduce heat to medium and simmer until potatoes are fork-tender, about 10-15 minutes. Drain and let cool slightly.
3. In a large bowl, whisk together mayonnaise, mustard, vinegar, pepper, and paprika.
4. Add warm potatoes, celery, onion, parsley, and eggs (if using). Gently fold until well coated.
5. Cover and refrigerate for at least 1 hour before serving. Adjust seasoning if needed.

Tips

• For best flavor, let the salad chill overnight.
• If the salad seems dry after chilling, stir in a little extra mayonnaise or a splash of milk.
• Garnish with additional paprika and parsley before serving.

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