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Creamy Potato Salad
Tender potatoes, crisp celery, and sharp onions fold into a rich, tangy mayonnaise dressing in this timeless side dish. A splash of vinegar and yellow mustard cuts right through the creaminess, while chopped hard-boiled eggs bring extra richness. It's the exact flavor profile you'll want at your next backyard cookout. You can't beat a traditional recipe that hits all the right notes.
Equipment
- Saucepan
- Stovetop
Ingredients
- 6 medium unpeeled round red or Yukon Gold potatoes (2 lb)
- 1 ½ cups mayonnaise or salad dressing (for homemade mayonnaise, see page 483 )
- 1 tablespoon white or cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 medium stalks celery, chopped (1 cup)
- 1 medium onion, chopped ( ½ cup)
- 4 Hard-Cooked Eggs ( page 74 ), chopped
Instructions
- 1Place the unpeeled potatoes in a large saucepan and add enough water to completely submerge them. Cover the pan, bring the water to a boil, then reduce the heat to low. Boiling them in their skins prevents the potatoes from absorbing excess water.
- 2Simmer the potatoes for 30 to 35 minutes until they're tender when pierced with a fork. Drain the water and let the potatoes sit until they're cool enough to handle safely. Peel the skins off and cut the potatoes into bite-sized cubes.
- 3Whisk the mayonnaise, vinegar, mustard, salt, and pepper together in a large mixing bowl. Add the cubed potatoes, chopped celery, and onion, tossing gently to coat everything in the dressing.
- 4Carefully fold in the chopped hard-cooked eggs and finish with a dusting of paprika. Cover the bowl tightly and refrigerate for at least 4 hours. This chilling time lets the flavors meld properly.
Notes
- Make ahead: You can boil the potatoes and eggs up to two days in advance to save time on the day you plan to serve.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Tip: Yukon Gold potatoes hold their shape beautifully while offering a naturally buttery texture.