Classic Potato Salad Recipe
Classic Potato Salad is a creamy, tangy side dish made with tender Yukon Gold potatoes, hard-boiled eggs, and a flavorful dressing of mayonnaise, mustard, and apple cider vinegar. Perfect for picnics, barbecues, and family gatherings, this easy-to-make salad is garnished with paprika and fresh green onions for added color and zest.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 30 minutes including cooling time
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Potatoes & Eggs
- 3 pounds Yukon Gold potatoes, diced into 1 inch pieces
- 4 hard boiled eggs, peeled and chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons relish
- ¼ cup green onion, finely sliced
- 1 teaspoon paprika, plus more for garnish
- 1 teaspoon dill
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil on the stove. Cook the diced Yukon Gold potatoes until tender, approximately 5 to 8 minutes. Drain the potatoes thoroughly and transfer them to a large bowl. Cover the bowl and refrigerate to cool completely.
- Add Eggs: Once the potatoes have cooled, add the chopped hard boiled eggs to the bowl. Toss gently to distribute the eggs evenly throughout the potatoes.
- Prepare Dressing: In a smaller bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, relish, finely sliced green onions, paprika, dill, salt, and pepper until smooth and well combined.
- Combine: Pour the dressing over the potatoes and eggs. Stir carefully to coat all the ingredients evenly with the sauce.
- Chill and Serve: Serve the potato salad fresh, or cover and refrigerate for a few hours to allow the flavors to meld. Garnish with additional paprika before serving for a pop of color and flavor.
Notes
- For best results, use Yukon Gold potatoes as they hold their shape well after boiling.
- Make sure potatoes are fully cooled before adding dressing to prevent it from becoming runny.
- Customize your relish based on preference; sweet or dill relish both work well.
- This salad can be made a day ahead for enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: potato salad, classic potato salad, picnic side dish, creamy potato salad, summer salad
Find it online: https://kitchenbyclara.com/classic-potato-salad-recipe/
