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Classic Potato Salad

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A creamy, tangy potato salad with tender chunks of potato, crunchy celery, and a rich dressing, perfect for summer picnics or potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • 3 large eggs, hard-boiled and chopped (optional)
  • 2 ribs celery, finely chopped
  • 1/4 cup red onion or scallions, finely chopped
  • 1/4 cup dill pickle relish or finely chopped dill pickles
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard (or yellow mustard)
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 teaspoon celery seed (optional)
  • 1 teaspoon sugar (optional)
  • 1–2 tablespoons fresh dill or parsley, chopped
  • 3/4–1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper
  • Paprika, for garnish (optional)

Instructions

  1. Place potato chunks in a large pot and cover with cold, salted water by 1 inch.
  2. Bring to a boil, then reduce to a gentle simmer. Cook until fork-tender, about 10–12 minutes.
  3. Drain well. Spread potatoes on a tray to steam-dry for 5 minutes.
  4. Whisk mayonnaise, Dijon, vinegar, celery seed, sugar (if using), salt, and pepper in a large bowl.
  5. Add warm potatoes, celery, onion, relish, and chopped eggs. Gently fold to coat.
  6. Taste and adjust salt, pepper, and mustard. Stir in fresh dill or parsley. Cover and chill for at least 1 hour.
  7. Before serving, taste again and adjust seasoning. Garnish with paprika and serve cold.

Notes

Best served chilled. Can be made up to 24 hours ahead for improved flavor.

Nutrition

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