Description
This classic potato salad is the epitome of comfort food, a creamy, flavorful dish that brings back cherished memories of backyard barbecues and sun-drenched picnics. It’s wonderfully versatile, perfect as a side dish for nearly any summer meal, and incredibly satisfying with its tender potatoes and tangy dressing. A spoonful of this creamy, tangy potato salad is a taste of pure nostalgia, a beloved staple that always disappears first from the picnic table.
Ingredients
2.5 pounds Yukon Gold potatoes, unpeeled and cut into 3/4-inch cubes
1 tablespoon salt (for boiling water)
3/4 cup high-quality mayonnaise
2 tablespoons yellow mustard or Dijon mustard
1 tablespoon apple cider vinegar
2 celery stalks, very finely diced
1/3 cup red onion, very finely minced
4 large eggs, hard-boiled, peeled, and roughly chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
Paprika and fresh dill (for garnish)
Instructions
Place the cubed potatoes in a big pot and cover them with cold water. Add 1 tablespoon of salt to the water.
Boil the water over high heat, then lower to medium-low and simmer the potatoes for 10 to 15 minutes until easily pierced with a fork but not mushy.
Drain the potatoes in a colander and spread them on a baking sheet to cool completely. Avoid adding hot potatoes to the salad as it can make it greasy.
While the potatoes cool, make the dressing. In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, kosher salt, black pepper, and celery seed until smooth.
Add the cooled potatoes to the bowl with the dressing.
Stir in the diced celery, minced red onion, and chopped hard-boiled eggs.
Gently fold all the ingredients together with a spatula, being careful not to mash the potatoes, until everything is well coated.
Taste and add more salt or vinegar if needed.
Transfer the potato salad to a serving bowl, smooth the top, and sprinkle with paprika and fresh dill.
Cover and refrigerate for at least 2 hours, or preferably overnight, before serving so the flavors can blend.
Notes
The key to a great potato salad is tender, but firm potatoes that hold their shape. Test them frequently for doneness.
Ensuring the potatoes are well-drained after boiling and can steam dry slightly will prevent your potato salad from becoming watery.
Warm potatoes are fragile. Fold the dressing and other ingredients in gently to maintain the integrity of the potato cubes.
Before chilling, taste a spoonful of the potato salad and adjust seasonings if needed. You might want a little more salt, pepper, or a touch more vinegar for extra tang.
While adding dressing to warm potatoes helps them absorb flavor, if you are concerned about over-mashing, you can let the potatoes cool completely before dressing them.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American