Classic Potato Salad

🥔 Classic Potato Salad Recipe
Serves: 6–8
Prep Time: 15 mins
Cook Time: 20 mins
Chill Time: 1–2 hours (recommended)

✅ Ingredients:

– 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

– 3 large eggs

– ¾ cup mayonnaise

– 1 tablespoon yellow mustard (or Dijon for a sharper taste)

-2 teaspoons apple cider vinegar

– 1 teaspoon sugar (optional, for balance)

– ½ teaspoon salt (adjust to taste)

– ¼ teaspoon black pepper

– ½ cup finely chopped celery

– ¼ cup finely chopped red onion (or scallions for milder flavor)

– 2 tablespoons chopped dill pickle or relish (optional)

-1 tablespoon chopped fresh dill or parsley (optional garnish)

– Paprika, for garnish

👩‍🍳 Instructions:

1.Boil the Potatoes:

Place potato cubes in a large pot, cover with cold water, and add a pinch of salt.

Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until potatoes are fork-tender.

2.Drain and let cool slightly.

Hard-Boil the Eggs:

In a separate pot, cover eggs with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes.

Transfer eggs to an ice bath, peel, and chop once cooled.

3.Make the Dressing:

In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.

4.Combine Everything:

Add cooled potatoes to the dressing, then gently fold in chopped eggs, celery, onion, and pickles (if using).

Mix until everything is well coated, being careful not to mash the potatoes.

5.Chill:

Cover and refrigerate for at least 1 hour to let the flavors meld. It’s even better after a few hours or overnight.

6.Garnish and Serve:

Before serving, sprinkle with paprika and fresh herbs for color and freshness.