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Classic Potato Salad
Classic Potato Salad is creamy and tangy with tender Yukon golds, hard-boiled eggs, celery and a touch of mustard. A must for picnics and potlucks.
Ingredients
- 8 medium Yukon Gold potatoes cooked, peeled, and diced
- 1½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- 2 stalks celery diced
- ¼ cup onion diced
- 5 hard-boiled eggs diced or sliced
- Paprika for garnish, optional
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes, or until tender. Drain and let cool to room temperature, then peel and dice.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper until smooth.
- Add the diced potatoes, celery, and onion to the dressing and stir gently until everything is evenly coated.
- Fold in the chopped eggs.
- Sprinkle with paprika if desired.
- Cover and refrigerate until thoroughly chilled before serving.
Notes
Cool the potatoes: Let the potatoes cool to room temperature before mixing so the dressing stays creamy.
Don’t overcook: Boil the potatoes just until fork-tender so they hold their shape in the salad.
Make ahead: Make it the day before. The flavors are even better after a night in the fridge.
Storage: Keep leftovers covered in the fridge for 3 to 4 days. Don’t freeze it.
Nutrition
Serving: 1 | Calories: 381kcal | Carbohydrates: 26g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 503mg | Fiber: 3g | Sugar: 3g
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