Description
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
Units
Scale
- 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
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 60 mg