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Potato Salad

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Potato Salad is a creamy and classic side dish made with tender potatoes and a tangy dressing, ideal for picnics, barbecues, and family meals.

Ingredients

2 pounds Yukon Gold or red potatoes
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or white vinegar
2 stalks celery, chopped
1/4 cup red onion or green onion, chopped
1/4 cup pickles or relish (optional)
2 hard-boiled eggs, chopped (optional)
Salt and pepper to taste
Fresh parsley or dill (optional, for garnish)

Instructions

  1. Peel (if desired) and dice the potatoes into bite-sized chunks.
  2. Place the potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10-15 minutes until fork-tender.
  3. Drain and let the potatoes cool slightly.
  4. In a large bowl, whisk together mayonnaise, Dijon mustard, and vinegar.
  5. Add the cooled potatoes, celery, onion, pickles, and eggs if using. Season with salt and pepper.
  6. Gently mix until well combined.
  7. Refrigerate for at least 1 hour before serving. Garnish with fresh herbs if desired.

Notes

  • Use waxy potatoes like Yukon Gold or red for best texture.
  • For a lighter version, substitute Greek yogurt or sour cream.
  • Allow potatoes to cool before mixing to prevent a watery salad.

Nutrition

Find it online: https://thefamilycooking.com/potato-salad/