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Ultimate Potato Salad

A creamy and savory potato salad that balances rich flavors with crunchy textures, perfect for gatherings and picnics.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon Gold or russet) Choose firm potatoes for best texture.
  • 1 cup mayonnaise For a lighter alternative, use Greek yogurt.
  • 1 tablespoon mustard (yellow or Dijon)
  • 1/2 cup celery, diced Adds crunch.
  • 1/2 cup red onion, diced For sharpness.
  • 3 pieces hard-boiled eggs, chopped Enhances creaminess.
  • Salt and pepper to taste
  • Paprika for garnish For presentation.

Method
 

Preparation
  1. Peel the potatoes and cut them into bite-sized cubes.
  2. Place the potatoes in a pot filled with cold water and add a pinch of salt.
  3. Bring the water to a boil and cook the potatoes for about 10-15 minutes until fork-tender.
  4. Drain and rinse the potatoes under cold water to cool them completely.
Mixing
  1. In a large mixing bowl, combine mayonnaise and mustard until smooth.
  2. Add the cooled potatoes, chopped hard-boiled eggs, celery, and red onion.
  3. Gently mix until the potatoes are well-coated without mashing them.
  4. Season to taste with salt and pepper.
Chill and Serve
  1. Cover and refrigerate the salad for at least an hour before serving.
  2. Garnish with a light dusting of paprika before serving.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to a month, but is best enjoyed cold.