Description
Creamy classic potato salad brings comfort and nostalgia to summer gatherings. Crisp herbs, tangy dressing, and perfectly boiled potatoes make this simple side dish a crowd-pleasing favorite you’ll want to share at picnics and barbecues.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, peeled and cubed
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
Vegetables and Seasonings:
- 2 celery stalks, finely chopped
- 1/2 cup red onion, finely chopped
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Additional Flavor Enhancers:
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill relish
Instructions
- Submerge diced potatoes in generously salted water, cooking at a gentle boil for 10-15 minutes until fork-tender. Carefully drain and allow to cool slightly.
- Create a creamy dressing by whisking mayonnaise, Dijon mustard, apple cider vinegar, salt, and freshly ground black pepper in a spacious mixing bowl.
- Fold the slightly warm potatoes into the dressing, ensuring each piece is evenly coated with the tangy mixture.
- Incorporate chopped hard-boiled eggs, crisp celery, and finely diced red onion into the potato mixture, distributing ingredients uniformly.
- Gently fold in dill relish for an extra burst of flavor, mixing carefully to prevent breaking the potato pieces.
- Seal the potato salad and refrigerate for a minimum of 1 hour, allowing the flavors to harmonize and intensify.
- Just before serving, sprinkle freshly chopped parsley on top for a vibrant garnish and added freshness.
Notes
- Salt the water generously when boiling potatoes to enhance their natural flavor and ensure they’re well-seasoned from the start.
- Cool potatoes slightly before mixing to prevent mayonnaise from breaking down and becoming oily, maintaining a creamy texture.
- Use waxy potato varieties like Yukon Gold or red potatoes for a firmer, less crumbly potato salad that holds its shape perfectly.
- For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories while keeping the creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg