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Classic Potato Salad

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A creamy, tangy potato salad with crunchy vegetables and hard-boiled eggs, perfect for summer cookouts and picnics.

Ingredients

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  • 2 pounds Yukon Gold or red potatoes, scrubbed
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow or Dijon mustard
  • 2 tablespoons apple cider vinegar (plus a splash to taste)
  • 1 teaspoon sugar (optional)
  • 3/4 cup celery, finely diced
  • 1/2 cup red onion or green onions, finely diced
  • 2–3 hard-boiled eggs, chopped (optional)
  • 2 tablespoons dill pickle relish or chopped dill pickles
  • 2 tablespoons fresh dill or parsley, chopped
  • 1/2 teaspoon paprika (optional)
  • Kosher salt and black pepper, to taste

Instructions

  1. Prep your ingredients. Dice celery and onion. Chop eggs and herbs. Scrub potatoes and peel if you prefer.
  2. Place potatoes in a large pot and cover with cold, well-salted water by about 1 inch.
  3. In a bowl, whisk dressing: mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper.
  4. Set the pot over high heat and bring the water to a rolling boil.
  5. Reduce the heat to medium-low so the water gently simmers.
  6. Simmer for 10–12 minutes until potatoes are just fork-tender. Drain and let them steam-dry for 5 minutes.
  7. Cut warm potatoes into 1/2–3/4 inch pieces. Toss with half the dressing. Fold in celery, onion, relish, eggs, and herbs. Add more dressing to taste. Chill for 1–2 hours, garnish with paprika and herbs, then serve.

Notes

Store in an airtight container in the fridge for 3–4 days. Best served cold, do not heat.

Nutrition

Find it online: https://diymealprep.com/classic-potato-salad-2/