The Original Potato Salad That Will Steal Your Heart
Creamy, tangy, and loaded with classic flavors—this potato salad is love at first bite!
Whether you’re headed to a backyard BBQ, planning a picnic, or just craving a cozy side dish, this classic potato salad is a must-make. With tender potatoes, crunchy celery, creamy dressing, and a hint of tang from Dijon and vinegar, it strikes the perfect balance between rich and refreshing. Bonus? It’s super easy to prep ahead!
Ingredients:
- 6 medium potatoes (Yukon Gold or Russet), peeled and diced
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ¼ cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- ¼ cup chopped celery
- 1 tbsp fresh parsley, chopped
- Salt & pepper to taste
- Optional: ¼ tsp smoked paprika for a subtle smoky twist
Instructions:
1. Cook the Potatoes
Peel (if desired) and chop potatoes into bite-sized cubes. Boil in salted water for 10–12 minutes, or until fork-tender.
Drain well and allow them to cool slightly so they don’t break when tossed with the dressing.
2. Whip Up the Dressing
In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and smoked paprika (if using). Stir until smooth and creamy.
3. Assemble the Salad
Add the warm (but not hot) potatoes to the dressing and gently toss to coat. Be careful not to mash them—you want those perfect chunks!
Stir in the red onion, chopped celery, and boiled eggs. Mix everything together with love!
4. Chill Out
Cover the salad and refrigerate for at least 1 hour—this helps the flavors meld beautifully.
Just before serving, sprinkle with fresh parsley for a pop of color and freshness.
Serving Ideas & Tips:
- This is a classic cookout favorite—pair it with grilled chicken, burgers, or BBQ ribs!
- Add chopped pickles or relish for extra tang.
- Want it lighter? Sub half the mayo for Greek yogurt.
- It keeps well in the fridge for up to 3 days—perfect for prepping ahead!
Tag this one under “Crowd-Pleasers”!
