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Classic Potato Salad: The Ultimate Creamy Homemade Recipe

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Classic Potato Salad is a creamy and flavorful American side dish made with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, onions, and a tangy mayonnaise dressing. Perfect for picnics, barbecues, potlucks, cookouts, and family gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 4 hard-boiled eggs, chopped
  • 2 celery stalks, finely diced
  • 1/2 cup red onion, finely diced
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika, for garnish

Instructions

  1. Wash, peel, and cut the potatoes into evenly sized chunks.
  2. Place potatoes in a large pot and cover with cold water.
  3. Bring to a boil over medium-high heat.
  4. Cook for 12-15 minutes or until the potatoes are fork-tender.
  5. Drain the potatoes and allow them to cool slightly.
  6. Peel and chop the hard-boiled eggs.
  7. Finely dice the celery and red onion.
  8. In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, and black pepper.
  9. Add the warm potatoes to the dressing and gently toss to coat.
  10. Add the chopped eggs, celery, and onion.
  11. Fold everything together carefully to avoid breaking the potatoes.
  12. Taste and adjust seasoning if necessary.
  13. Cover and refrigerate for at least 1 hour.
  14. Sprinkle with paprika before serving.
  15. Serve chilled and enjoy.

Notes

  • Yukon Gold potatoes provide the ideal creamy texture for potato salad.
  • Start potatoes in cold water to ensure even cooking.
  • Salt the cooking water for better flavor.
  • Do not overcook the potatoes or they may become mushy.
  • Warm potatoes absorb dressing more effectively.
  • Allow the salad to chill before serving for the best flavor.
  • Fresh dill can be added for extra flavor.
  • Crispy bacon makes a delicious variation.
  • Store leftovers in an airtight container in the refrigerator.
  • Best consumed within 3-4 days.
  • Do not freeze because the dressing may separate.
  • Keep chilled when serving outdoors.
  • Can be made a day ahead for improved flavor.
  • Greek yogurt may replace part of the mayonnaise for a lighter version.

Nutrition

Find it online: https://recipeeasily.com/classic-potato-salad/