Classic Potato Salad
A creamy and tangy classic potato salad made with tender potatoes, hard-boiled eggs, and a flavorful mayo-mustard dressing, perfect for picnics and gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Boiled
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 stalks celery, finely chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium heat.
- Cook potatoes until tender when pierced with a fork, about 10-12 minutes. Drain and let cool.
- Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and cover. Let stand for 10 minutes. Cool eggs under cold running water, peel, and chop.
- In a large bowl, mix mayonnaise, mustard, apple cider vinegar, salt, and black pepper until well combined.
- Add cooled potatoes, chopped eggs, celery, red onion, and dill to the dressing. Gently mix until all ingredients are evenly coated.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with a sprinkle of paprika just before serving.
Notes
For a lighter version, substitute half of the mayonnaise with Greek yogurt. Adding chopped pickles can also give a nice tangy crunch.
Find it online: https://auntyspices.com/classic-potato-salad/