Description

This old-fashioned potato salad is creamy, tangy, and full of comforting flavor. Made with tender potatoes, chopped eggs, and a classic homemade dressing, it is a timeless side dish perfect for gatherings.

Ingredients

4–5 medium potatoes (Yukon Gold or Russet work best)

3 hard-boiled eggs, chopped

1/2 cup mayonnaise

2 tbsp mustard (yellow or Dijon)

1 tbsp apple cider vinegar

1/4 cup diced onion (yellow or red)

1/4 cup celery, finely chopped

1/4 tsp salt (or to taste)

1/4 tsp black pepper

Paprika (for garnish, optional)

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Instructions

Wash and peel the potatoes, or leave the skins on if preferred. Cut into chunks and place in a pot of salted water.
Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
In a large bowl, stir together the mayonnaise, mustard, apple cider vinegar, salt, and black pepper until smooth.
Add the chopped hard-boiled eggs, diced onion, and chopped celery to the dressing. Mix gently to combine.
Add the slightly cooled potatoes and carefully fold until evenly coated without mashing.
Cover and refrigerate for at least 1 hour to allow flavors to blend.
Before serving, sprinkle with paprika if desired.

Notes

Add chopped pickles or sweet relish for extra tang.

Stir in a spoonful of sour cream for added creaminess.

Fresh dill or parsley adds bright flavor.

Store in an airtight container in the refrigerator for up to 3–4 days.

Do not reheat; serve chilled. Stir in a small spoonful of mayonnaise if it becomes dry after storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Boil
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 110 mg