Description
Classic Potato Salad featuring tender boiled potatoes, crunchy celery, red onion, and hard-boiled eggs, all combined in a creamy mayonnaise and Dijon mustard dressing. This easy-to-make dish is perfect for picnics, BBQs, or as a side to any meal.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or red potatoes
Dressing
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ cup sweet pickle relish
- Salt and pepper to taste
Mix-ins
- 1 cup chopped celery
- ½ cup finely diced red onion
- 3 hard-boiled eggs, chopped
Instructions
- Boil Potatoes: Wash the potatoes thoroughly and place them in a large pot filled with salted water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain and allow them to cool slightly before cutting into bite-sized pieces.
- Prepare Vegetables: While the potatoes are boiling, finely chop the celery and dice the red onion to prepare for mixing.
- Make Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper. Mix well to create a smooth dressing.
- Combine Ingredients: In a large bowl, gently fold together the cooled, cut potatoes, chopped celery, diced red onion, and chopped hard-boiled eggs ensuring even distribution.
- Add Dressing: Pour the prepared dressing over the potato and vegetable mixture. Fold gently until everything is coated thoroughly, taking care not to mash the potatoes.
- Chill: Cover the potato salad and refrigerate for at least one hour to allow flavors to meld and to serve chilled and refreshing.
Notes
- Use Yukon Gold potatoes for a creamy texture or red potatoes for a firmer bite.
- Ensure potatoes are cooled before mixing to prevent the mayo from breaking down.
- Feel free to add chopped fresh herbs like dill or parsley for extra flavor.
- Adjust salt and pepper according to taste preferences.
- For a tangier salad, add a splash of apple cider vinegar to the dressing.
