Description
Classic American Potato Salad is a creamy and flavorful dish perfect for picnics and gatherings.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or Russet)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Begin by washing the potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool.
- Once the potatoes are cool enough to handle, peel them (if desired) and cut them into bite-sized cubes.
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth.
- Add the diced potatoes, celery, red onion, and chopped hard-boiled eggs to the bowl. Gently fold the ingredients together until everything is well coated with the dressing.
- Taste and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle with fresh parsley if desired. Serve chilled or at room temperature.
Notes
- For a tangier flavor, add an extra tablespoon of apple cider vinegar or a splash of pickle juice.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version, or add diced pickles for an extra crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg