Potato salad is a classic side dish featuring tender potatoes tossed in a rich, creamy dressing with a balance of crunch, tang, and savory flavor. This traditional homestyle recipe uses hard-boiled eggs, crisp celery, and a tangy mayonnaise-mustard dressing.
Ingredients
For the Salad:
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3 lbs Yukon Gold or Russet potatoes, peeled and cut into 3/4-inch chunks (Yukon Golds hold their shape best)
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4 large eggs
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3/4 cup celery, finely diced
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1/2 cup red onion, finely diced (or green onions/scallions)
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1/3 cup sweet pickle relish or dill pickle relish
For the Dressing:
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3/4 cup mayonnaise
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1 tbsp yellow mustard (or Dijon for a sharper kick)
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1 tbsp apple cider vinegar
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1 tsp granulated sugar (optional, to balance acidity)
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1/2 tsp salt (plus more for boiling)
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1/4 tsp black pepper
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1/2 tsp paprika (plus extra for garnish)
1.Boil the Potatoes:
Place the cubed potatoes in a large pot and cover with cold water by about an inch. Generously salt the water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 to 15 minutes, or until the potatoes are fork-tender but not falling apart. Drain well and let cool slightly.
2.Hard-Boil the Eggs:
Place the eggs in a separate saucepan and cover with cold water. Bring to a rolling boil, then turn off the heat, cover, and let sit for 10 to 12 minutes. Transfer the eggs to an ice bath, peel once cooled, and chop coarsely.
3.Mix the Dressing:
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth and creamy.
4.Combine Ingredients:
Add the slightly cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, and pickle relish to the bowl with the dressing. Gently toss everything together until the ingredients are evenly coated, taking care not to mash the potatoes.
5.Chill and Serve:
Taste and adjust seasoning with extra salt or pepper if needed. Cover the bowl and refrigerate for at least 1 to 2 hours before serving to let the flavors meld. Garnish with a light sprinkle of paprika just before serving.
