Tried and True Potato Salad
Creamy, tangy, and loaded with classic flavor, this Tried and True Potato Salad is the ultimate side dish for picnics, barbecues, and family gatherings. Featuring tender russet or Yukon gold potatoes tossed with a velvety dressing of mayonnaise, yellow mustard, white vinegar, and a hint of sugar, this recipe achieves the perfect balance of savory and tangy. Crunchy bites of celery, chopped dill pickles, and finely diced red onion add vibrant texture, while crumbled hard-boiled eggs impart richness to every bite. Finished with a sprinkle of paprika for garnish, this easy potato salad is as visually appealing as it is delicious. With just 15 minutes of prep and crowd-pleasing flavor in every bowl, this is your go-to recipe for a timeless, homemade potato salad that never fails to impress.
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Recipe Information
Ingredients
- 2 pounds russet or Yukon gold potatoes
- 2 teaspoons salt
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 cup celery, diced
- 1 cup dill pickles, chopped
- 1 small red onion, finely chopped
- 4 large hard-boiled eggs, chopped
- 0.5 teaspoons black pepper
- 1 teaspoon paprika (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt.
Bring the water to a boil and cook the potatoes for about 10 to 12 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and spread them out on a baking sheet to cool completely. This helps them stay firm in the salad.
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, remaining 1 teaspoon of salt, and black pepper until smooth.
Add the cooled potatoes to the bowl with the dressing. Gently fold them in to coat evenly.
Mix in the diced celery, chopped dill pickles, and finely chopped red onion. Fold gently to combine.
Add the chopped hard-boiled eggs to the salad, folding carefully to avoid breaking them up too much.
Taste and adjust seasoning if needed. You can add more salt or a little more vinegar for extra tang.
Transfer the potato salad to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, sprinkle with paprika if desired for a pop of color.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 706 mg | 15% | |
*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.
