Description
A classic creamy potato salad made with tender boiled potatoes, crunchy celery, tangy vinegar, and hard boiled eggs, all tossed in a flavorful mayonnaise and mustard dressing. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Scale
Potatoes
- 6 medium white potatoes or Yukon golds (about 2 lbs), quartered
Vegetables & Eggs
- 2 large celery stalks, diced
- 1/2 cup onions, finely diced
- 5 hard boiled eggs, peeled
Dressing & Seasonings
- 1½ cups mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Paprika, for garnish
Instructions
- Cook Potatoes: Place the quartered potatoes in a large pot and add enough water to cover them completely. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low and cook, covered, for 25 to 30 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool enough to handle, then cut into cubes.
- Prepare Dressing: In a large bowl, combine the mayonnaise, white vinegar, yellow mustard, celery seed, kosher salt, and ground black pepper. Mix thoroughly until the dressing is smooth and well blended.
- Combine Salad Ingredients: Add the cubed potatoes, diced celery, and finely diced onions to the dressing. Toss gently to coat all ingredients evenly with the dressing.
- Add Eggs and Garnish: Roughly chop the hard boiled eggs and gently fold them into the potato mixture. Sprinkle the top with paprika for color and added flavor.
- Chill and Serve: Cover the salad and refrigerate for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly. Store it covered in the refrigerator and serve cold.
Notes
- Use Yukon gold potatoes for a buttery flavor and creamy texture.
- Hard boiling eggs the day before saves preparation time.
- For a tangier salad, adjust the vinegar and mustard quantities to taste.
- Make sure to refrigerate the salad for several hours before serving for best flavor.
- Optional additions include chopped pickles or fresh herbs like dill or parsley for added zest.