Potato Salad
Make this classic creamy potato salad with Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing. Perfect for picnics and summer gatherings.
Equipment
- large pot
- colander
- knife
- cutting board
- large mixing bowl
- whisk
- measuring cups
- measuring spoons
- rubber spatula
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1 cup mayonnaise
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 2 large hard-boiled eggs peeled and roughly chopped
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 tbsp salt for boiling water
- 1/4 tsp black pepper freshly ground
- 2 tbsp fresh parsley finely chopped
Instructions
- Place the peeled and cubed potatoes in a large pot. Cover them with cold water by at least 1 inch and add 1 tablespoon of salt. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork-tender but still hold their shape. Drain the potatoes thoroughly in a colander and let them cool completely for at least 30 minutes.
- While the potatoes cool, prepare the other ingredients. Finely chop 1/2 cup of celery and 1/4 cup of red onion. If using, peel and roughly chop the 2 large hard-boiled eggs.
- In a large mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of yellow mustard, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Whisk these ingredients together until the dressing is smooth and well combined.
- Add the cooled, drained potatoes, chopped celery, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing.
- Using a large rubber spatula or spoon, gently fold all the ingredients together until the potatoes are evenly coated with the dressing. Be careful not to mash the potatoes; the goal is to combine everything while maintaining the potato cube structure.
- Cover the bowl tightly with plastic wrap and refrigerate the potato salad for at least 1 hour, and preferably 2 to 4 hours, to allow the flavors to meld and the salad to chill thoroughly. Chilling is crucial for optimal flavor and texture.
- Before serving, give the potato salad another gentle stir. Taste and adjust the seasonings as needed, adding more salt or pepper to your preference. If desired, sprinkle with 2 tablespoons of finely chopped fresh parsley for garnish. Serve cold.
Notes
Chilling is crucial for optimal flavor and texture.