Description
Classic potato salad speaks volumes of summer gatherings and family traditions. Creamy German-style potatoes mingle with tangy mayo, crisp celery, and perfectly seasoned herbs for a crowd-pleasing side dish you’ll crave at every picnic.
Ingredients
Scale
Main Ingredients:
- 4 potatoes
- 4 hard-boiled eggs
Dressing Ingredients:
- 0.75 cup (180 ml) mayonnaise
- 0.25 cup (60 ml) sweet pickle relish
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Dijon mustard
Seasoning Ingredients:
- 1 teaspoon celery seed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Fill a large pot with cool water, ensuring it covers the chopped potatoes by approximately 2 inches (5 centimeters).
- Heat the pot over high heat until the water reaches a rolling boil, then sprinkle of salt into the water and stir thoroughly.
- Continue boiling the potatoes for 6-9 minutes, testing their tenderness by piercing with a fork; they should be just soft but not falling apart.
- Carefully drain the potatoes in a colander, shaking to remove excess water, and allow them to cool completely for about 20 minutes at room temperature.
- While potatoes are cooling, create the creamy dressing by whisking together mayonnaise, sweet pickle relish, white vinegar, Dijon mustard, celery seed, salt, and black pepper in a small mixing bowl until smooth and well combined.
- Transfer the cooled potatoes to a large serving bowl and gently fold in the prepared dressing, ensuring each potato piece is evenly coated.
- Add finely chopped celery, diced red onion, and sliced hard-boiled eggs to the potato mixture, tossing gently to distribute ingredients without breaking the potatoes.
- Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
- Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld and develop, with optimal taste achieved when chilled overnight.
Notes
- Boil potatoes carefully to maintain their texture, avoiding overcooking which can make them mushy and fall apart during mixing.
- Cooling potatoes before adding dressing prevents the mayonnaise from breaking down and helps ingredients bind together smoothly.
- Use fresh, crisp celery and red onion for maximum crunch and vibrant flavor that complements the creamy potato base.
- Hard-boiled eggs add protein and rich, velvety texture, elevating this classic side dish from simple to spectacular.
- Chilling allows flavors to meld and develop, transforming the salad from good to exceptionally delicious.
- Make ahead tip: This potato salad tastes even better the next day, making it perfect for meal prep and gatherings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg