Creamy Potato Salad
A creamy and tangy potato salad that is perfect for summer picnics and gatherings, combining tender potatoes, crunchy vegetables, and a rich dressing.
Ingredients
Base Ingredients
- 2 pounds Potatoes (Yukon Gold or Russet recommended, peeled and diced) Cut into evenly sized cubes
- 1 cup Mayonnaise (preferably whole)
- 2 tablespoons Mustard (yellow or Dijon) For a hint of flavor
- 1 cup Celery (diced) For crunch
- ½ cup Onion (finely chopped, use red or green) For a milder taste
- 1 teaspoon Salt Start with this amount and adjust to taste
- to taste Pepper Freshly ground for best flavor
- 4 Hard-Boiled Eggs (chopped, optional) For added richness
Instructions
Preparation
- Wash and peel the potatoes. Cut them into evenly sized cubes.
- Gather all other ingredients on your countertop for easy access.
Cooking the Potatoes
- Boil the diced potatoes in salted water for about 15-20 minutes until fork-tender but still firm.
- Drain and let them cool completely.
Mixing the Dressing
- In a large bowl, combine mayonnaise, mustard, salt, and pepper. Whisk thoroughly until smooth and creamy.
Combining Ingredients
- Once the potatoes have cooled, gently fold them into the dressing mixture.
Adding Crunchy Elements
- Fold in chopped celery, diced onions, and hard-boiled eggs if using.
Adjusting Seasoning
- Taste and adjust seasoning with more salt, pepper, or mustard as needed.
Chilling
- Cover tightly and refrigerate for at least an hour to allow flavors to meld.
Serving
- Give the salad a gentle stir before serving and enjoy!
Notes
Creamy Potato Salad can last in the refrigerator for about 3 to 5 days. For best results, chill for at least an hour before serving.