Get ready to elevate your summer gatherings and backyard barbecues with the most mouth-watering, creamy, and absolutely irresistible Classic Potato Salad you've ever tasted! This isn't just another side dish – this is the potato salad that will have your friends and family begging for the recipe. Packed with perfectly cooked potatoes, crisp vegetables, and a creamy dressing that strikes the perfect balance between tangy and rich, this American classic is about to become your new go-to recipe for every potluck and picnic.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 5 pounds potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Fill a large pot with cold water and add the peeled and cubed potatoes. Ensure the water covers the potatoes by about an inch.
- Place the pot on high heat and bring the potatoes to a boil. Reduce heat to medium and simmer for 10-15 minutes until potatoes are tender but not mushy. Test with a fork for doneness.
- Drain the potatoes in a colander and spread them out on a large baking sheet to cool quickly. Allow potatoes to reach room temperature, about 15-20 minutes.
- While potatoes are cooling, hard-boil the eggs by placing them in a pot, covering with cold water, bringing to a boil, then removing from heat and letting sit covered for 12 minutes.
- Peel and chop the hard-boiled eggs into small, uniform pieces.
- Finely dice the celery and onion into small, consistent pieces.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped celery, chopped onion, and chopped eggs.
- Gently fold the cooled potatoes into the mayonnaise mixture, ensuring even coating without breaking the potato pieces.
- Season with salt and pepper to taste, mixing thoroughly but gently.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Before serving, give the potato salad a gentle stir and adjust seasoning if needed.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Salt your potato cooking water generously to enhance flavor from the start.
- Cool potatoes completely before mixing to prevent a mushy consistency.
- Don't overmix – gently fold ingredients to keep potato pieces intact.
- Let the salad rest in the refrigerator for at least an hour before serving to allow flavors to meld.
- For extra crunch, consider adding some chopped pickles or bacon bits.
- Always taste and adjust seasoning before serving.
- Keep the potato salad chilled, especially during outdoor events, to maintain food safety.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 34g
Protein: 7g
Fat: 22g
Saturated Fat: g
Cholesterol: 120mg
