Classic Potato Salad
Creamy potato salad with tender potatoes, crunchy celery, eggs, and a tangy dressing. A picnic and barbecue staple.
Ingredients
- 4 medium russet potatoes, peeled, diced into 3/4-inch cubes, and boiled until tender
- 2 eggs, hard-boiled and chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp sweet pickle relish, drained
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp paprika
- 1 tbsp fresh dill, chopped
Instructions
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1
Place 4 medium russet potatoes (peeled and diced into 3/4-inch cubes) in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water.
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2
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not mushy, about 8-10 minutes.
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3
Drain the potatoes in a colander and let them cool completely. For faster cooling, spread them on a baking sheet.
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4
While the potatoes are cooling, prepare the dressing by combining 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp drained sweet pickle relish, 1 tsp apple cider vinegar, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp paprika in a large bowl. Whisk until smooth and well combined.
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5
Add the cooled potatoes, 2 hard-boiled and chopped eggs, 1/2 cup finely diced celery, and 1/4 cup finely diced red onion to the bowl with the dressing.
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6
Gently fold all ingredients together using a rubber spatula, being careful not to mash the potatoes. The goal is to coat everything evenly with the dressing while maintaining the potato cubes' integrity.
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7
Fold in 1 tbsp chopped fresh dill, reserving a small amount for garnish if desired.
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8
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight. This allows the flavors to meld together.
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9
Before serving, taste and adjust seasoning if necessary. If the potato salad seems dry after chilling, add a little more mayonnaise to reach desired creaminess.
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10
Transfer to a serving bowl, sprinkle with the reserved dill and a light dusting of paprika for garnish. Serve chilled.