Classic Potato Salad

Creamy classic potato salad with tender potatoes, crisp vegetables, and a tangy dressing, perfect as a side dish for family meals, barbecues, and picnics.

This classic potato salad is creamy, tangy, and full of comforting flavor. Tender potatoes are tossed with a simple dressing, crunchy celery, onion, and fresh herbs for a versatile side dish that works beautifully with grilled meats, sandwiches, or holiday meals. It is easy to prepare ahead and tastes even better after chilling.

Ingredients

• 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-size pieces
• 1 tablespoon salt, plus more to taste
• 3 large eggs
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons dill pickle relish or chopped pickles
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon black pepper
• Paprika for garnish, optional

Instructions

1. Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium-high heat.
2. Cook until the potatoes are just tender when pierced with a fork, about 12 to 15 minutes. Drain well and let cool slightly.
3. While the potatoes cook, place the eggs in a small saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let stand for 10 to 11 minutes. Transfer to cold water, peel, and chop.
4. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, black pepper, and a little salt if needed.
5. Add the cooled potatoes, chopped eggs, celery, red onion, relish, and parsley to the bowl. Gently fold everything together until evenly coated.
6. Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving so the flavors can blend.
7. Just before serving, sprinkle with paprika if desired.