Classic Potato Salad
A creamy, tangy, and flavorful classic potato salad that’s perfect for BBQs, picnics, and family gatherings. This easy make-ahead dish is always a crowd favorite!
Equipment
- Large pot
- Mixing bowls
- Cutting board & knife
- Measuring cups & spoons
- Spatula or spoon
Ingredients
For the Salad
- 2 lbs Yukon Gold or Russet potatoes peeled and cubed
- 3 large eggs hard-boiled and chopped
- ½ cup celery finely diced
- ½ cup red onion finely diced
- ½ cup dill pickles chopped
- ¼ cup fresh parsley chopped
For the Dressing
- ¾ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet relish
- 1 tsp sugar
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp paprika for garnish
Instructions
Cook the Potatoes
- Bring a large pot of salted water to a boil. Add cubed potatoes and cook for 10-12 minutes, until fork-tender. Drain and let cool slightly.
- Tip: For better texture, boil potatoes with a splash of vinegar to help them hold their shape.
Prepare the Dressing
- In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sweet relish, sugar, salt, and black pepper until smooth.
- Tip: For extra tanginess, add an extra teaspoon of mustard or a splash of lemon juice.
Assemble the Salad
- In a large bowl, combine cooled potatoes, chopped eggs, celery, red onion, pickles, and parsley. Pour the dressing over and gently fold everything together.
- Tip: Be gentle when mixing to maintain the potatoes’ texture.
Chill and Serve
- Cover and refrigerate for at least 1 hour. Before serving, sprinkle with paprika.
- Tip: Chilling enhances the flavor, so make it ahead if possible!
Notes
For a Southern twist, use yellow mustard and add pimentos.
For a lighter version, replace half the mayo with Greek yogurt.
Best when made a day in advance for deeper flavor!
For a lighter version, replace half the mayo with Greek yogurt.
Best when made a day in advance for deeper flavor!