A timeless favorite at picnics, barbecues, and family gatherings, this classic American potato salad recipe combines tender potatoes with creamy dressing and a hint of tanginess. Serve it alongside grilled meats or as a standalone dish for a crowd-pleasing addition to any meal.
Ingredients:
- 2 pounds red potatoes, scrubbed and diced into bite-sized pieces
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 hard-boiled eggs, chopped (optional, for garnish)
Directions:
- Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer the potatoes for 10-15 minutes, or until they are fork-tender.
- While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined. Adjust seasoning to taste.
- Drain the cooked potatoes and rinse them under cold water to stop the cooking process. Allow them to cool for a few minutes.
- In a large mixing bowl, combine the cooked and cooled potatoes with the diced celery, red onion, and chopped parsley.
- Pour the prepared dressing over the potato mixture and gently toss until the potatoes are evenly coated.
- Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
- Before serving, garnish the potato salad with chopped hard-boiled eggs, if desired. Adjust seasoning with salt and pepper if needed.
- Serve chilled and enjoy your classic American potato salad!
Note: This potato salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.
