Description
A classic potato salad with tender potatoes and creamy dressing, enhanced with crunchy celery, green onions, and chopped eggs. Perfect for picnics and gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold or red potatoes, peeled and cubed
- 2 celery stalks, finely chopped
- 3 green onions, sliced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 3 hard-boiled eggs, chopped
- Fresh parsley, finely chopped for garnish
Instructions
- Place peeled and cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat.
- Simmer potatoes until fork-tender but firm, about 12-15 minutes.
- Drain potatoes and spread on a baking sheet to cool and dry slightly.
- Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a large bowl until smooth.
- Add cooled potatoes, celery, green onions, and chopped eggs to the dressing and gently fold to coat evenly without breaking potatoes.
- Cover and refrigerate for at least 2 hours to allow flavors to meld and salad to firm up.
- Sprinkle fresh parsley on top before serving.
Notes
- Use starchy but firm potatoes like Yukon Gold or red for best texture.
- Avoid overcooking potatoes to keep shape intact.
- Cool potatoes well before mixing to prevent watery salad.
- Handle gently when mixing to keep potato chunks.
- Add extra vinegar for a tangier flavor if desired.
- Refrigerate for several hours or overnight to improve taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: classic potato salad, creamy potato salad, picnic side dish, summer salad, easy potato salad