Simple but Wonderful Classic Potato Salad
Creamy, tangy, and satisfying, this Simple but Wonderful Classic Potato Salad is a timeless crowd-pleaser that's perfect for any occasion—from backyard barbecues to holiday feasts. Featuring tender Yukon Gold potatoes, crunchy celery, zesty red onion, and perfectly chopped hard-boiled eggs, this dish is dressed in a luscious blend of mayonnaise, Dijon mustard, and apple cider vinegar, with a touch of sweetness from granulated sugar. Ready in just 35 minutes and serving up to six, this potato salad is quick to prepare yet full of flavor thanks to a well-balanced dressing and a hint of fresh parsley garnish. Whether you're planning a picnic or a casual family dinner, this classic recipe is a must-have addition to your menu.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 2 pieces Celery stalks
- 0.5 piece Red onion
- 3 pieces Hard-boiled eggs
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Scrub the potatoes thoroughly and cut them into bite-sized chunks (leave the skins on if you prefer a rustic texture).
Place the potato chunks in a large pot, cover with cold water, and add 1 teaspoon of salt.
Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, finely dice the celery, chop the red onion into small pieces, and peel and chop the hard-boiled eggs.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper to create the dressing.
Drain the cooked potatoes and let them cool slightly for about 10 minutes.
In a large mixing bowl, combine the potatoes, celery, red onion, and hard-boiled eggs.
Pour the dressing over the potato mixture and gently stir until all ingredients are evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 15.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4346 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
