Description
A creamy, classic potato salad made with tender potatoes, hard-boiled eggs, crisp celery, red onion, and fresh parsley in a tangy Dijon mayonnaise dressing. Serve it well chilled for an easy make-ahead side dish.
Ingredients
Potatoes, preferably Yukon Gold or a similar variety, peeled and cubed
Eggs
Mayonnaise
Dijon mustard
Apple cider vinegar
Celery, finely chopped
Red onion, finely chopped
Fresh parsley, chopped
Salt
Black pepper
Paprika for garnish, optional
Instructions
- Place the peeled and cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender. Drain well and allow to cool slightly.
- While the potatoes cook, place the eggs in a separate pot and boil for about 10–11 minutes. Transfer the eggs to ice water to cool, then peel and chop them.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until the dressing is smooth.
- Add the cooled potatoes, chopped hard-boiled eggs, celery, and red onion to the dressing.
- Gently fold everything together until evenly coated, taking care not to break up the potatoes too much.
- Stir in the fresh parsley. Taste and adjust the salt and black pepper as needed.
- Cover and refrigerate for at least 30 minutes before serving. Garnish with paprika just before serving, if desired.
Notes
Yukon Gold potatoes work especially well because they have a creamy texture while still holding their shape after cooking.
For a lighter version, replace part of the mayonnaise with plain Greek yogurt.
For extra crunch and acidity, add finely chopped dill pickles, pickle relish, or additional celery.
Green onions can be substituted for red onion for a milder onion flavor.
Fresh dill or chives can be added along with the parsley for extra herb flavor.
For a more rustic salad, leave some or all of the potato skins on after scrubbing the potatoes thoroughly.
Store leftovers in an airtight container in the refrigerator and use within 3–4 days.
Keep the salad properly chilled, especially when serving outdoors. Freezing is not recommended because it can affect the texture of the potatoes and mayonnaise dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 105 mg
