Potato Salad Recipe

American · Side dish · 35 min total

A classic creamy potato salad with a tangy twist, perfect for picnics and barbecues.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 2 hard-boiled eggs, chopped

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and let cool slightly.
2. In a small bowl, whisk together mayonnaise, vinegar, mustard, salt, and pepper.
3. In a large bowl, combine warm potatoes, celery, onion, parsley, and eggs. Pour dressing over and toss gently to coat. Cover and refrigerate until chilled, at least 1 hour or overnight.
4. Taste and adjust seasoning before serving.

Tips

• For best flavor, let the salad sit in the refrigerator for at least 2 hours or overnight.
• Add a sprinkle of paprika on top for garnish.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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