Potato Salad
This classic potato salad is creamy, tangy, and full of flavor, featuring tender potatoes, crisp celery, onion, and a rich mayonnaise dressing. Perfect for summer cookouts, picnics, or as a hearty side dish any time of year.
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Equipment
- Large pot
- Medium saucepan
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Colander
- Mixing spoon
Ingredients
- For the Salad:
- 2 pounds about 6 medium Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
- 3 large eggs hard-boiled, peeled, and chopped
- 1 cup celery diced
- ½ cup red onion finely chopped
- ¼ cup sweet pickle relish optional
- For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar optional
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- Paprika for garnish optional
Instructions
- Boil the Potatoes:
- Place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt.
- Bring to a boil, reduce heat, and simmer 10–15 minutes, or until potatoes are fork-tender.
- Drain and let cool slightly.
- Prepare the Eggs:
- Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat and cover for 10 minutes.
- Drain, cool under cold running water, peel, and chop.
- Make the Dressing:
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
- Combine Ingredients:
- Add cooled potatoes, chopped eggs, celery, onion, and relish (if using) to the dressing.
- Gently toss until well coated.
- Chill & Serve:
- Cover and refrigerate at least 1 hour for flavors to meld.
- Sprinkle with paprika before serving if desired.
Servings: 8 servings