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Creamy Potato Salad

A classic creamy potato salad that's perfect for any gathering, blending fluffy potatoes with a tangy dressing and fresh vegetables.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, peeled and diced Use a starchy variety for best texture.
  • 1 cup mayonnaise Can be substituted with Greek yogurt for a lighter version.
  • 1 tablespoon Dijon mustard Adds tanginess to the dressing.
  • 2 tablespoons apple cider vinegar For added acidity in the dressing.
  • 1 cup celery, chopped Provides crunch.
  • 1/2 cup red onion, chopped Can be adjusted based on preference.
  • 3 large hard-boiled eggs, chopped Optional; can be replaced with diced avocado for a vegan option.
  • Salt and pepper to taste Adjust based on personal preference.
  • Paprika for garnish Optional, for added color and flavor.

Method
 

Preparation
  1. Start by peeling and dicing 2 pounds of potatoes into bite-sized cubes.
  2. Place the diced potatoes in a large pot, cover them with water, and bring to a boil.
  3. Cook the potatoes until tender, about 10-15 minutes.
  4. Drain the potatoes in a colander and let them cool completely.
Mixing the Salad
  1. In a large bowl, combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 2 tablespoons of apple cider vinegar. Stir until smooth.
  2. Gently fold in 1 cup of chopped celery, 1/2 cup of chopped red onion, and 3 chopped hard-boiled eggs.
  3. Once the potatoes have cooled, fold them into the dressing and vegetable mixture.
  4. Add salt and pepper to taste, adjusting as needed.
  5. Transfer the salad to a serving bowl, sprinkle with paprika, and enjoy!

Notes

Refrigerate the salad for at least 30 minutes before serving to enhance the flavors. Store any leftovers in an airtight container for up to 3 days. Freezing is not recommended.