Description
A classic and creamy potato salad featuring tender potatoes, crunchy celery, zesty red onion, and hard-boiled eggs, all combined with a tangy mayonnaise, Dijon mustard, and vinegar dressing. Perfect as a refreshing side dish for picnics, barbecues, or any casual meal.
Ingredients
Scale
Potatoes and Vegetables
- 4 medium potatoes
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 2 hard-boiled eggs, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly under cold running water to remove any dirt. Place the potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15-20 minutes until tender when pierced with a fork.
- Cook the Eggs: While the potatoes cook, place eggs in a small pot covered with water. Bring to a boil, then simmer for 9-10 minutes. Remove eggs and cool them in cold water. Peel and chop into small pieces.
- Peel and Cube Potatoes: Drain the cooked potatoes and let cool slightly. Peel off the skins and chop into bite-sized cubes. Transfer to a large mixing bowl.
- Combine Vegetables and Eggs: Add chopped celery, red onion, and hard-boiled eggs to the bowl with potatoes. Sprinkle salt and black pepper over the mixture.
- Make the Dressing: In a small bowl, mix together mayonnaise, Dijon mustard, and white vinegar until smooth and combined.
- Mix Salad: Pour the dressing over the potato mixture and gently stir to coat all ingredients evenly. Taste and adjust seasoning with additional salt or pepper if desired.
- Add Parsley: Finely chop fresh parsley and sprinkle over the salad. Give a final gentle stir to distribute the parsley.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled.
Notes
- Use Yukon Gold or red potatoes for a creamier texture that holds shape well.
- For extra flavor, add chopped dill pickles or a dash of smoked paprika.
- This salad can be made a day ahead and refrigerated; flavors improve overnight.
- Adjust the amount of mustard and vinegar in the dressing to suit your taste preferences.
- For a lighter version, substitute mayonnaise with Greek yogurt.
