Description
A classic and creamy potato salad featuring tender Yukon Gold potatoes tossed in a tangy mayonnaise and Dijon mustard dressing, enhanced with crunchy celery, sharp red onion, and chopped hard-boiled eggs. Perfectly chilled and garnished with fresh parsley and paprika for a refreshing, flavorful side dish ideal for picnics and gatherings.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
Salad Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon paprika
Instructions
- Cook the potatoes: Place the cubed potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10–12 minutes or until the potatoes are fork-tender. Drain thoroughly and let them cool slightly.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: Add the cooked potatoes, diced celery, finely chopped red onion, and chopped hard-boiled eggs into the bowl with the dressing. Gently toss all ingredients to coat evenly, being careful not to break up the potatoes too much.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. Chilling helps meld the flavors together and enhances the creaminess.
- Garnish and serve: Just before serving, sprinkle the potato salad with the chopped fresh parsley and paprika for a burst of color and mild spice. Serve cold as a delicious side dish.
Notes
- Using Yukon Gold potatoes ensures a creamy texture that holds up well in the salad.
- For best flavor, prepare the salad a few hours ahead or the day before serving.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Hard-boiled eggs add richness but are optional if preferred.
- Add chopped pickles or celery seeds for extra tang and crunch.
