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Classic Potato Salad
This classic potato salad brings together tender red or Yukon Gold potatoes, crisp celery, and sharp onion in a rich mayonnaise dressing. A touch of yellow mustard and vinegar cuts through the creaminess, balancing the flavors perfectly. Chopped hard-cooked eggs add extra richness and texture to every bite. It is an ideal side dish for summer barbecues, picnics, or casual weeknight dinners.
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.
- 2Simmer the potatoes for 30 to 35 minutes until they are tender when pierced with a fork. Drain the water and let the potatoes sit until they are 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. Carefully fold in the chopped hard-cooked eggs and finish with a dusting of paprika.
- 4Cover the bowl tightly and refrigerate the salad for at least 4 hours to allow the flavors to meld before serving.