Description
This easy potato salad is creamy, tangy, and packed with flavor. It is a classic comfort food side dish perfect for picnics, barbecues, or weeknight dinners.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 3 large eggs, hard-boiled and chopped
- 1 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons dill pickles or relish (optional)
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (plus more for garnish)
Instructions
- Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes, or until tender when pierced with a fork. Drain and let cool slightly.
- In a small bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and paprika until smooth.
- In a large mixing bowl, combine cooked potatoes, eggs, celery, red onion, and pickles (if using). Pour dressing over the mixture.
- Gently toss to coat everything evenly. Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour before serving for the best flavor.
- Sprinkle with extra paprika and serve chilled.
Notes
- This salad can be made a day ahead.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American