Description
Comfort meets classic in this hearty potato salad, where creamy potatoes and perfectly boiled eggs dance together. Crisp herbs and tangy dressing elevate you to a picnic-perfect side dish that brings homestyle charm to any meal.
Ingredients
Scale
Main Ingredients:
- 6 medium potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
Dressing and Seasoning:
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Vegetables and Garnish:
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- Optional: paprika
- Optional: chopped parsley
Instructions
- Submerge diced potatoes in generously salted water, cooking until easily pierced with a fork, approximately 10-12 minutes at medium-high heat.
- Carefully remove potatoes from boiling water, drain completely, and allow to cool to room temperature.
- Peel hard-boiled eggs and dice into uniform bite-sized pieces.
- Whisk together creamy mayonnaise, tangy mustard, sharp vinegar, and seasonings in a spacious mixing vessel.
- Gently fold cooled potatoes, chopped eggs, crisp celery, and pungent red onion into the creamy dressing, ensuring even coating without mashing ingredients.
- Transfer potato salad to a sealed container and refrigerate for minimum 30 minutes to allow flavors to meld and develop.
- Prior to serving, sprinkle with vibrant paprika and fresh chopped parsley for enhanced visual appeal and subtle herbaceous notes.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and hold their shape during cooking.
- Cook potatoes until just tender to avoid mushy results, testing with a fork for perfect doneness.
- Rinse boiled potatoes under cold water to stop cooking and prevent overcooking.
- Add chopped pickles or pickle relish for extra tanginess and crunch if you enjoy more flavor complexity.
- For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories and add protein.
- Let salad marinate in the refrigerator for a few hours before serving to enhance flavor blending.
- Dice vegetables uniformly for consistent texture and even distribution of ingredients.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 110 mg