This classic creamy potato salad is the perfect side dish for picnics, barbecues, or family gatherings. Packed with tender potatoes, crunchy vegetables, and a flavorful dressing, it’s a comforting and versatile favorite.
Ingredients (Serves 4-6)
For the Salad:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, sliced
- 1 tablespoon fresh parsley, chopped (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional)
- Salt and freshly ground black pepper, to taste
Preparation Steps
Cook the Potatoes:
- Place the cubed potatoes in a large pot of salted water and bring to a boil.
- Cook for about 10-12 minutes or until the potatoes are fork-tender.
- Drain and allow the potatoes to cool slightly.
Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar, sugar (if using), salt, and pepper until smooth.
Combine the Salad:
- In a large mixing bowl, combine the cooked potatoes, diced celery, red onion, and green onions.
- Pour the dressing over the ingredients and toss gently to coat evenly.
Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld together.
- Garnish with fresh parsley before serving for added flavor and color.
Customization Options
- Add Protein: Mix in hard-boiled eggs, cooked bacon bits, or diced ham for extra protein.
- Spice It Up: Add a pinch of paprika or cayenne pepper to the dressing for a slight kick.
- Herbaceous Twist: Include fresh dill or chives for an herbal boost.
Why You’ll Love It
This creamy potato salad is a crowd-pleaser that balances rich and tangy flavors with crisp and creamy textures. It’s simple to make, customizable, and pairs beautifully with grilled meats, sandwiches, or roasted vegetables.