Description
This Traditional Potato Salad Recipe is creamy, classic, and full of comforting flavor. Tender boiled potatoes combine with chopped eggs, crisp celery, red onion, and a rich mayonnaise dressing with Dijon mustard and a hint of vinegar. Perfect for BBQs, picnics, holidays, and family dinners, this easy homemade potato salad delivers timeless taste in every bite.
Ingredients
Scale
- 1.5 kg (3 lbs) Yukon Gold potatoes
- 1 cup (240 g) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hard-boiled eggs, chopped
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 2 tablespoons pickle relish
- 1/2 teaspoon paprika
Instructions
- Place whole potatoes in a large pot and cover with cold salted water.
- Bring to a boil and cook for 20–25 minutes until fork tender.
- Drain and cool slightly. Peel and cut into bite-sized chunks.
- In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika.
- Add warm potatoes and gently fold to coat.
- Stir in chopped eggs, red onion, celery, parsley, and pickle relish.
- Cover and refrigerate for at least 1–2 hours before serving.
- Garnish with extra paprika and parsley before serving.
Notes
Start potatoes in cold water for even cooking. Dress them while slightly warm so they absorb flavor. Store in the refrigerator up to 4 days. Stir in a spoon of mayonnaise before serving if needed to refresh the texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 120 mg