Classic Potato Salad
A classic summer dish perfect for picnics, barbecues, and family gatherings. This easy-to-make potato salad can be customized to suit your taste preferences.
Equipment
- Large pot
- Mixing Bowl
Ingredients
- 3 pounds Yukon Gold or red potatoes Peeled and cubed
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup white vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 hard-boiled eggs chopped eggs
- 2 tablespoons chopped fresh parsley
- to taste Salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and allow to cool completely.
- In a large bowl, combine mayonnaise, Dijon mustard, and white vinegar. Add the cooled potatoes, celery, onion, hard-boiled eggs, and parsley. Gently mix until evenly coated.
- Season with salt and black pepper to taste. Refrigerate for at least 2 hours before serving to allow flavors to meld. This dish can be made a day in advance and stored in the refrigerator.
Notes
Chill the salad for at least 2 hours before serving. Garnish with chopped chives, crispy bacon, or toasted almonds for texture and color. Leftovers store well in the fridge for up to 5 days.