Easy Potato Salad
A creamy and flavorful potato salad that’s perfect for picnics and barbecues, made with tender potatoes, zesty dressing, and fresh herbs.
Ingredients
Main Ingredients
- 2 pounds potatoes (preferably Yukon Gold or red potatoes)
- 1 cup mayonnaise
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 stalks celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 pieces hard-boiled eggs, chopped (optional) Optional ingredient
- to taste Fresh herbs (like parsley or dill) for garnish
Instructions
Preparation
- Start by peeling (if desired) and cutting the potatoes into bite-sized chunks.
- Place them in a large pot and cover with water. Bring it to a boil and cook for 10-15 minutes, or until tender when pierced with a fork.
- Drain and let them cool.
Making the Dressing
- In a bowl, mix together mayonnaise, mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.
Combining Ingredients
- In a large mixing bowl, add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs if using.
- Pour the dressing over the mixture and gently stir until everything is well coated.
Garnishing
- Taste for seasoning, making adjustments as necessary.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, garnish with fresh herbs.
Notes
Leftover Easy Potato Salad can be stored in the refrigerator in an airtight container for up to 3 days. The flavors will continue to develop, making it even tastier! It’s best enjoyed fresh.