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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

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

Method
 

Preparation
  1. Start by peeling (if desired) and cutting the potatoes into bite-sized chunks.
  2. 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.
  3. Drain and let them cool.
Making the Dressing
  1. In a bowl, mix together mayonnaise, mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.
Combining Ingredients
  1. In a large mixing bowl, add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs if using.
  2. Pour the dressing over the mixture and gently stir until everything is well coated.
Garnishing
  1. Taste for seasoning, making adjustments as necessary.
  2. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  3. 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.