Here’s a classic, easy potato salad—creamy, flavorful, and perfect for any meal or cookout.
🥔 Classic Potato Salad
Ingredients
- 2 lbs potatoes (Yukon Gold or red potatoes work best)
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp apple cider vinegar or pickle juice
- 2 hard-boiled eggs, chopped
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely diced
- Salt & black pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Cook the potatoes
- Peel if desired, then cut into bite-size pieces.
- Boil in well-salted water until fork-tender (10–12 minutes).
- Drain and let cool slightly.
- Season while warm
- Gently toss warm potatoes with vinegar or pickle juice and a pinch of salt.
- Mix dressing
- In a bowl, whisk mayo, mustard, salt, and pepper.
- Combine
- Fold potatoes, eggs, celery, and onion into the dressing.
- Chill at least 1 hour for best flavor.
- Serve
- Sprinkle with paprika before serving.
Tips & Variations
- Extra creamy: Add a splash of milk or sour cream.
- Southern style: Add sweet pickle relish.
- German-style: Swap mayo for warm bacon vinaigrette.
- Healthier: Use half Greek yogurt, half mayo.
- Herb boost: Add fresh dill or parsley.
If you want, I can share a loaded baked potato salad, no-mayo version, or a quick 15-minute potato salad 🥔✨
