Classic Creamy Potato Salad Recipe
This Classic Creamy Potato Salad recipe is a staple side dish perfect for picnics, barbecues, or any gathering. Creamy potatoes mixed with a tangy dressing and fresh herbs make for a delicious and satisfying salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Potato Salad:
- 2 pounds Yukon Gold or red potatoes (peeled and cut into chunks)
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 hard-boiled eggs (chopped)
- 1/2 cup celery (finely chopped)
- 1/3 cup red onion (finely chopped)
- 2 tablespoons fresh dill or parsley (chopped)
- paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot and cover with cold water. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a bowl.
- Combine Ingredients: In a large bowl, mix potatoes, eggs, celery, onion, and herbs. Pour dressing over and gently stir to coat.
- Chill and Serve: Refrigerate for at least 1 hour. Sprinkle with paprika before serving.
Notes
- For extra tang, add pickle juice or chopped dill pickles.
- Best served chilled. Can be made a day ahead for enhanced flavor.
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
