Description

This Classic Creamy Potato Salad is a delicious and satisfying side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, creamy mayonnaise-based dressing, crunchy celery, tangy pickles, and chopped hard-boiled eggs, this recipe combines flavors and textures that everyone will love. The salad is best when chilled to allow the flavors to meld, making it a refreshing and easy dish to prepare ahead of time.

Ingredients

Scale

Potatoes

2 pounds (about 6 cups) russet or Yukon gold potatoes, peeled and cut into 1-inch cubes

Dressing

1 ½ cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper

Additional Ingredients

4 large hard-boiled eggs, chopped
1 cup celery, diced
1 small onion, finely chopped
½ cup sweet pickle relish (or chopped dill pickles, if preferred)
2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat to medium and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set aside to cool slightly.
Make the Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and well combined.
Combine the Ingredients: Once the potatoes have cooled slightly, place them in a large mixing bowl. Add the chopped hard-boiled eggs, diced celery, chopped onion, and sweet pickle relish. Pour the dressing over the potato mixture and gently stir to combine, ensuring the potatoes are evenly coated.
Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill overnight.
Serve: Before serving, garnish with fresh parsley if desired, and adjust seasoning with extra salt and pepper to taste.

Notes

Use russet or Yukon gold potatoes for the best texture — they hold their shape well after boiling.
Be careful not to overcook the potatoes to avoid a mushy salad.
Chilling the salad overnight enhances the flavor and texture.
For a tangier salad, substitute some mayonnaise with sour cream or Greek yogurt.
Pickle relish adds sweetness; use dill pickles if you prefer a more savory flavor.
Hard-boil eggs a day ahead for convenience.
Adjust seasoning after chilling as flavors intensify.