Classic Homemade Potato Salad
This creamy potato salad combines tender potatoes, hard-boiled eggs, celery, onion, and a simple mayonnaise-mustard dressing. It is a familiar picnic-style side dish that benefits from a short chill before serving.
Ingredients
3 | pounds yukon gold potato, peeled and cut into 1-inch pieces |
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6 | pieces egg |
2 | stalks celery, finely chopped |
1⁄2 | cup yellow onion, finely chopped |
1 | cup mayonnaise |
2 | tablespoons apple cider vinegar |
1 | tablespoon yellow mustard |
1 | teaspoon kosher salt |
1⁄2 | teaspoon black pepper, freshly ground |
1⁄4 | teaspoon paprika |
Instructions
| 1. | Put the potatoes in a large pot, cover with cold water by 1 inch, bring to a boil, and cook until just tender, 10 to 12 minutes. |
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| 2. | Drain the potatoes well and let them cool until warm, about 15 minutes. |
| 3. | Place the eggs in a saucepan, cover with water, bring to a boil, then cover, remove from the heat, and let stand for 10 minutes. |
| 4. | Transfer the eggs to cold water, peel them when cool enough to handle, and chop them. |
| 5. | Whisk the mayonnaise, vinegar, mustard, salt, pepper, and paprika in a large bowl until smooth. |
| 6. | Fold the warm potatoes, chopped eggs, celery, and onion into the dressing until evenly coated. |
| 7. | Cover and refrigerate for at least 1 hour before serving so the flavors can settle. |
Published on Jul 18, 2024 by Luminița