Classic Creamy Potato Salad
Classic Creamy Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 celery, stalks, finely diced
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 3 hard-boiled eggs, chopped (optional)
For the Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Do not overcook.
⏱️ 25 min
- 2
Drain the potatoes thoroughly in a colander. Spread them out on a baking sheet or large platter to cool completely. This helps prevent the potato salad from becoming watery. You can also place them in the refrigerator to speed up cooling.
⏱️ 15 min
- 3
While the potatoes are cooling, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 4
Once the potatoes are completely cool, transfer them to a large mixing bowl. Add the diced celery, minced red onion, chopped fresh dill, and chopped hard-boiled eggs (if using).
⏱️ 5 min
- 5
Pour the dressing over the potato mixture. Gently fold everything together with a rubber spatula until the potatoes and vegetables are evenly coated. Be careful not to mash the potatoes.
⏱️ 3 min
- 6
Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. Taste and adjust seasoning (salt, pepper, or a little more vinegar/sugar) before serving. Garnish with a sprinkle of paprika, if desired.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Creamy Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 celery, stalks, finely diced
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 3 hard-boiled eggs, chopped (optional)
For the Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon paprika, for garnish
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Do not overcook.
⏱️ 25 min - 2
Drain the potatoes thoroughly in a colander. Spread them out on a baking sheet or large platter to cool completely. This helps prevent the potato salad from becoming watery. You can also place them in the refrigerator to speed up cooling.
⏱️ 15 min - 3
While the potatoes are cooling, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 4
Once the potatoes are completely cool, transfer them to a large mixing bowl. Add the diced celery, minced red onion, chopped fresh dill, and chopped hard-boiled eggs (if using).
⏱️ 5 min - 5
Pour the dressing over the potato mixture. Gently fold everything together with a rubber spatula until the potatoes and vegetables are evenly coated. Be careful not to mash the potatoes.
⏱️ 3 min - 6
Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. Taste and adjust seasoning (salt, pepper, or a little more vinegar/sugar) before serving. Garnish with a sprinkle of paprika, if desired.
⏱️ 60 min