Description
This classic potato salad is creamy, tangy, and packed with flavor. Perfect for picnics, barbecues, or any gathering, this recipe is a staple that everyone will love.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes work well)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup celery, diced
- 1 cup red onion, diced
- 4 hard-boiled eggs, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- 1. Start by boiling the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- 2. While the potatoes are cooling, in a large bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well.
- 3. Once the potatoes are cool, cut them into bite-sized pieces and add them to the bowl with the dressing.
- 4. Gently fold in the diced celery, red onion, and chopped hard-boiled eggs until everything is well coated.
- 5. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- 6. Before serving, garnish with fresh parsley.
Notes
- Feel free to add other ingredients like sweet pickles, relish, or bacon for added flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 29
- Fiber: 3
- Protein: 5
- Cholesterol: 80
Keywords: potato salad recipe, classic potato salad, creamy potato salad, easy potato salad, potato salad with eggs, picnic potato salad