Description
This classic potato salad is creamy, tangy, and loaded with flavor. Perfect for picnics, barbecues, or potlucks!
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, cover the diced potatoes with water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper.
- Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl. Gently fold the ingredients together until well combined.
- Taste and adjust seasoning if necessary. Stir in fresh parsley for added flavor.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Feel free to add other ingredients like diced pickles or bell peppers for extra crunch.
- This potato salad can be made a day in advance for best flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Cuisine: American
Keywords: potato salad, classic potato salad, easy potato salad, picnic potato salad, creamy potato salad