Classic Potato Salad
A beloved Classic Potato Salad, featuring tender potatoes, crisp celery, and a tangy, creamy dressing. Perfect for any gathering.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 large hard-boiled eggs, chopped
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped plus more for garnish
Creamy Dressing
- 1.5 cups mayonnaise full-fat recommended
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar optional, for balance
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Pinch of paprika, for garnish
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt to the water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but not mushy, about 10-15 minutes. Drain thoroughly and spread them out on a baking sheet to cool completely. This step is crucial to prevent a watery potato salad.
- Prepare the Dressing: While the potatoes cool, in a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar (if using), salt, and black pepper until well combined and smooth. Taste and adjust seasonings as needed. If you're wondering if you can use Greek yogurt instead of mayonnaise, you can for a lighter version, but it will alter the classic creamy texture and tangy flavor profile.
- Combine Ingredients: In a large mixing bowl, gently combine the cooled potatoes, chopped hard-boiled eggs, celery, red onion, and chopped fresh parsley. Pour the prepared dressing over the potato mixture.
- Mix and Chill: Gently fold all the ingredients together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. You might ask, can I make potato salad ahead of time? Yes, absolutely, it's often better the next day!
- Serve and Garnish: Before serving, give the potato salad another gentle stir. Taste and adjust seasonings one last time if necessary. Garnish with a sprinkle of paprika and extra fresh parsley. Serve chilled. For questions like 'how long does potato salad last in the fridge?', it typically lasts 3-4 days when properly stored.
Notes
- Always season your potatoes while they're still warm (but not hot) after draining. This allows them to absorb the salt and pepper more effectively, resulting in a more flavorful Potato Salad overall.
- Don't overmix your potato salad. Gently fold the ingredients together to avoid mashing the potatoes. A light touch ensures your potatoes retain their texture and don't turn into a purée.