POTATO SALAD
This classic potato salad is creamy, tangy, and loaded with flavor! Tender potatoes are tossed in a rich, seasoned dressing with crunchy celery, onions, and hard-boiled eggs. It's the perfect side dish for barbecues, picnics, or holiday meals.
Ingredients
For the Salad:
- 2 lbs 900g potatoes (Yukon Gold or red potatoes), peeled and cubed
- 3 hard-boiled eggs chopped
- ½ cup celery finely diced
- ¼ cup red onion finely diced
- ¼ cup sweet pickles or relish optional
For the Dressing:
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika plus more for garnish
Instructions
Step No.1: Cook the Potatoes
- Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
Step No.2: Make the Dressing
- In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and paprika until smooth and creamy.
Step No.3: Assemble the Salad
- In a large mixing bowl, combine cooked potatoes, chopped eggs, celery, red onion, and sweet pickles (if using). Pour the dressing over and gently toss until everything is well coated.
Step No.4: Chill and Serve
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with a little extra paprika for garnish.
Notes
- Best Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for a creamier texture.
- For a Lighter Version: Swap Greek yogurt for half the mayonnaise.
- Make Ahead: Potato salad tastes best after a few hours in the fridge.
- Bacon Ranch Potato Salad: Add crumbled bacon and ranch seasoning for a smoky twist.
- Herb Potato Salad: Stir in chopped dill, parsley, or chives for fresh flavor.
- German Potato Salad: Use a tangy vinegar-based dressing instead of mayo.
- Spicy Potato Salad: Add a dash of hot sauce or cayenne pepper for heat.