This classic Potato Salad is creamy, tangy, and full of flavor with tender potatoes, hard-boiled eggs, crunchy celery, and a smooth mayonnaise dressing. A must-have side dish for BBQs, picnics, and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6–8
Ingredients
- 2 lbs (900 g) Yukon gold or red potatoes
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup dill pickles, chopped (optional)
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp paprika (plus extra for garnish)
- Salt & black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook potatoes: Peel (if desired) and cut potatoes into chunks. Boil in salted water for 10–15 minutes until fork-tender. Drain and cool slightly.
- Prepare dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper.
- Combine: Add potatoes, eggs, celery, onion, and pickles to the bowl. Toss gently to coat with dressing.
- Chill: Cover and refrigerate for at least 1 hour before serving for best flavor.
- Serve: Garnish with paprika and parsley before serving.
Tips & Variations
- Use Greek yogurt for a lighter dressing.
- Add bacon bits for a smoky twist.
- Swap dill pickles with sweet relish for extra tang.
- Make it ahead—potato salad tastes better after chilling overnight.
