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Classic Creamy Potato Salad

Classic Creamy Potato Salad
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This Classic Creamy Potato Salad is a creamy, tangy, and delicious side dish perfect for barbecues, picnics, or family gatherings. Made with tender potatoes, hard-boiled eggs, and a rich mayonnaise dressing, it’s a comfort food favorite.

Ingredients

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  • 2 pounds of potatoes (Yukon Gold or Russet)
  • 4 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  • Cook the potatoes and eggs: Peel and dice the potatoes into bite-sized cubes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes until the potatoes are fork-tender. Drain and let cool.
  • In a separate pot, bring water to a boil and carefully add the eggs. Boil for 9-10 minutes, then cool under cold running water. Peel and chop the eggs into small pieces.
  • Make the dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, white vinegar, salt, pepper, and garlic powder (if using).
  • Assemble the salad: Add the cooled potatoes, chopped eggs, red onion, and celery to the dressing. Gently stir to combine, making sure everything is coated in the dressing.
  • Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  • Serve: Garnish with chopped fresh parsley before serving.

Notes

This potato salad can be made a day in advance, making it a great make-ahead dish. Feel free to adjust the seasoning to your liking, and add other ingredients like pickles or relish for extra flavor.

Nutrition

Find it online: https://www.cookflash.com/classic-creamy-potato-salad/