Description
This classic American potato salad features tender Yukon gold potatoes coated in a creamy dressing made with mayonnaise, mustard, and apple cider vinegar, enhanced with celery, red onion, hard-boiled eggs, and optional fresh parsley. Perfect as a refreshing side dish for picnics, barbecues, or summer gatherings.
Ingredients
Scale
Potatoes
- 3 pounds Yukon gold potatoes, peeled and cut into chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
Mix-ins
- 1/4 cup finely chopped red onion
- 1/2 cup chopped celery
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat and simmer for 10–15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
- Prepare Dressing: In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, salt, pepper, and celery seed. Stir until smooth.
- Toss Potatoes with Dressing: Add the warm potatoes to the bowl and gently toss to coat in the dressing.
- Add Mix-ins: Add the red onion, celery, chopped eggs, and parsley if using. Mix gently until everything is well combined.
- Chill and Serve: Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Notes
- For extra flavor, use a mix of Dijon and yellow mustard.
- Add chopped dill pickles or a dash of pickle juice for a tangy twist.
- This salad is best made a few hours ahead of time to enhance the flavors.
