Classic Potato Salad
A comforting and creamy salad featuring tender potatoes, fresh vegetables, and a zesty dressing; perfect for gatherings and customizable to taste.
Ingredients
Main Ingredients
- 2 pounds potatoes (russet or Yukon gold preferred)
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- ½ cup celery, chopped
- ½ cup red onion, chopped
- ¼ cup dill pickles, chopped
- 2 pieces hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
Preparation Steps
- Wash and peel the potatoes, then cut them into quarters for even cooking.
- Chop the celery, red onion, and dill pickles. Prepare the hard-boiled eggs.
- In a large pot, boil water with a pinch of salt and add the quartered potatoes, cooking until fork-tender (about 15-20 minutes).
- Drain the potatoes and let them cool for 10-15 minutes, then chop into bite-sized cubes.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Fold in the chopped celery, red onion, dill pickles, and hard-boiled eggs into the creamy mixture.
- Gently fold the cooled, cubed potatoes into the mayonnaise mixture until well combined.
- Taste and adjust seasoning with more salt and pepper if needed.
- Cover the bowl and chill in the refrigerator for at least 1 hour before serving.
- Garnish with fresh dill if desired and serve cold.
Notes
Make ahead for better flavor development. Store in an airtight container in the refrigerator for up to 3-5 days.