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Classic Creamy Potato Salad

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A deliciously creamy potato salad perfect for picnics and family gatherings, combining Yukon Gold potatoes with a tangy dressing.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes (peeled and cut into large chunks)
  • 4 large hard-boiled eggs (roughly chopped)
  • 2 ribs crisp green celery (finely diced)
  • 1/4 cup red onion (finely minced)
  • 1 cup mayonnaise (full fat)
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp bright red paprika powder (for garnish)
  • 1 tbsp fresh green dill (finely chopped)
  • 1 tbsp fresh parsley (finely chopped)

Instructions

  1. Start by placing the peeled and diced potatoes in a large pot. Cover them with water and bring to a boil. Add a pinch of salt for flavor.
  2. Boil the potatoes for about 15-20 minutes, or until they are fork-tender. Avoid overcooking to prevent mushy potatoes.
  3. While the potatoes boil, prepare your dressing in a mixing bowl. Whisk together mayonnaise, yellow mustard, apple cider vinegar, kosher salt, black pepper, dill, and parsley.
  4. Once the potatoes are cooked, drain them and allow them to cool slightly. While still warm, combine the potatoes with the dressing in a large bowl.
  5. Gently fold in the chopped hard-boiled eggs, celery, and red onion. Ensure everything is well-coated without crushing the potatoes.
  6. Cover the salad with plastic wrap and refrigerate for at least an hour to allow the flavors to meld.

Notes

For added flavor, mix in diced pickles or relish into the dressing. Chill for at least an hour before serving for the best flavor integration.

Nutrition

Find it online: https://www.simplefamilydishes.com/ultimate-creamy-potato-salad/