Description
Classic Creamy Potato Salad is a comforting and irresistible side dish perfect for picnics, barbecues, and family gatherings. It combines tender waxy potatoes with a luscious, velvety dressing, delivering a balanced flavor and perfect texture. Easy to prepare and highly customizable, this timeless recipe brings a satisfying freshness and creamy richness to any meal.
Ingredients
Scale
Potatoes
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Mix-ins
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh herbs (chives or parsley), chopped
Instructions
- Choose and prepare your potatoes: Start with clean, evenly sized waxy potatoes. Boil them in salted water for about 15 minutes until just tender but still firm. Drain and cool slightly before peeling if desired.
- Mix the dressing: In a large bowl, blend the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until creamy and smooth. Taste and adjust seasoning to achieve a balanced tangy creaminess.
- Chop and combine all ingredients: Dice the cooled potatoes into bite-sized pieces. Gently fold in chopped celery, red onion, hard-boiled eggs, and fresh herbs to keep the texture intact without mashing the potatoes.
- Toss everything together: Pour the dressing over the potato mixture and toss delicately until every piece is fully coated. Refrigerate the salad for at least one hour to allow flavors to develop beautifully before serving.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture.
- Do not overcook the potatoes; they should be fork-tender but firm.
- Chill the salad before serving to enhance flavor melding and freshness.
- Add fresh herbs last to preserve their bright color and vibrant flavor.
- Adjust apple cider vinegar and mustard amounts to your taste for a balanced dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: potato salad, creamy potato salad, picnic side dish, barbecue recipe, classic potato salad, easy potato salad, summer salad, family gathering side
