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Classic Creamy Potato Salad

Classic Creamy Potato Salad
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Classic Creamy Potato Salad is a timeless, crowd-pleasing side dish perfect for barbecues, picnics, and family gatherings. It combines tender Yukon Gold or red potatoes with a rich, tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, complemented by crunchy celery, red onion, and optional hard-boiled eggs and fresh herbs. Easy to prepare and customizable, this creamy salad is sure to delight any palate and can be made ahead for convenient entertaining.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon Gold or red potatoes, washed and chopped into chunks

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt, to taste
  • Black pepper, to taste

Vegetables & Add-ins

  • 1 cup celery, chopped
  • 1/4 cup red onion, finely chopped
  • 3 hard-boiled eggs, peeled and chopped (optional)
  • 2 tablespoons fresh herbs (dill or parsley), chopped

Instructions

  1. Prepare the potatoes: Wash and chop the potatoes into evenly sized chunks to ensure uniform cooking. Boil them in salted water for about 10 to 15 minutes until tender but still holding their shape. Drain and cool completely to avoid sogginess.
  2. Cook the eggs: While potatoes cook, boil the eggs for about 10 minutes. Cool them in ice water, then peel and roughly chop to add creamy texture and protein to the salad.
  3. Make the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed.
  4. Mix in vegetables and eggs: Gently fold the chopped celery, red onion, and fresh herbs into the cooled potatoes, then add the chopped hard-boiled eggs. Mix carefully to keep the potatoes intact and maintain an inviting salad texture.
  5. Combine and chill: Pour the dressing over the potato mixture and fold gently to coat evenly. Cover and refrigerate for at least 2 hours to allow flavors to meld beautifully before serving.

Notes

  • Choose Yukon Gold or red potatoes to hold their shape and avoid mushiness.
  • Do not overcook potatoes; they should be tender but firm for the best texture.
  • Chilling the salad for at least 2 hours enhances flavor development.
  • Cut ingredients into uniform sizes for balanced bites.
  • Add dressing gradually to control creaminess and avoid overwhelming the salad.

Nutrition

Keywords: classic potato salad, creamy potato salad, picnic potato salad, summer side dish, easy potato salad, potato salad recipe

Find it online: https://recipesemilly.com/classic-creamy-potato-salad/