Description
This recipe delivers a creamy, classic potato salad with a rich mayonnaise-based dressing. It’s simple to make and perfect for any gathering.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10-15 minutes. Do not overcook.
- Drain potatoes well and let them cool completely. You can spread them on a baking sheet to speed up cooling.
- In a large bowl, whisk together mayonnaise, celery, red onion, yellow mustard, apple cider vinegar, salt, and black pepper.
- Gently fold in the cooled potatoes and chopped hard-boiled eggs (if using) until everything is well combined and coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if needed. Garnish with fresh parsley, if desired.
Notes
- For best flavor, make the potato salad a few hours ahead of time or even the day before.
- You can adjust the amount of mayonnaise to your preference for a creamier or less creamy salad.
- If you prefer a tangier flavor, add a bit more vinegar.
- For a touch of sweetness, add a teaspoon of sugar to the dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg