Classic Potato Salad
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Tender potatoes folded into a creamy mustard-mayonnaise dressing with celery, onion, and hard-boiled eggs.
Recipe Facts
| Prep Time | 25 min |
|---|---|
| Cook Time | 25 min |
| Total Time | 50 min total |
| Servings | 8 servings |
| Difficulty | Easy |
| Date Added | October 1, 2026 |
Ingredients
- 3 lb / 1.36 kg Yukon Gold potatoes, peeled and cubed
- 1 Tbsp / 18 g kosher salt, for the water
- 1 cup / 240 g mayonnaise
- 2 Tbsp / 30 g Dijon mustard
- 2 Tbsp / 30 mL apple cider vinegar
- 1 tsp / 6 g kosher salt, for the dressing
- 1/2 tsp / 1 g freshly ground black pepper
- 3 stalks celery, diced
- 1/2 red onion, finely diced
- 4 large eggs, hard-boiled and chopped
- 2 Tbsp / 6 g fresh dill, chopped
Step-by-Step Instructions
- Step 1: Boil the potatoes in well-salted water 15 minutes, until just tender. Drain and cool 10 minutes.
- Step 2: Whisk the mayonnaise, Dijon, vinegar, salt, and pepper in a large bowl.
- Step 3: Fold in the warm potatoes, celery, red onion, eggs, and dill until evenly coated.
- Step 4: Chill at least 1 hour so the flavors meld. Taste and adjust the salt before serving.
Cook's Notes
- Serves 8 | large pot | large bowl
- Dress the potatoes warm so they absorb the dressing.
- Do not overcook; tender but intact potatoes make the best salad.
- Keeps 3 days refrigerated.
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