Description
This Homemade Potato Salad Recipe is creamy, classic, and perfect for family gatherings, barbecues, or holiday meals. Made with tender potatoes, eggs, mayonnaise, mustard, and fresh herbs, this easy potato salad delivers rich flavor and comforting texture in every bite.
Ingredients
Scale
- 1.5 kg (3 pounds) Yukon Gold potatoes
- 3 large eggs
- 1 cup (240 g) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup finely chopped red onion
- 1/2 cup chopped pickles or gherkins
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- Wash and boil the potatoes in salted water for 20–25 minutes until fork-tender.
- Boil eggs for 9–10 minutes, cool, peel, and chop.
- Drain and slightly cool potatoes, peel and cube them.
- In a large bowl, mix mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Add chopped onion, pickles, parsley, and eggs to the dressing.
- Gently fold in the potatoes until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with paprika and parsley before serving.
Notes
Use waxy potatoes for best texture. Chill for at least one hour for best flavor. Store in the refrigerator up to 3 days. Stir in extra mayonnaise if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg