Classic Potato Salad

A creamy, comforting potato salad made the classic way — tender potatoes, a touch of red onion, and a perfectly balanced dressing. Simple, familiar, and always a crowd-pleaser.

Prep Time	Cook Time
15 mins	12 mins
Chill Time	Total Time
1 hr	1 hr 25 mins
Serves
6

Ingredients

• 2lb Yukon Gold or red potatoes, cut into bite-sized pieces

• kosher salt

• 3 large eggs, hard-boiled and chopped

• 3/4 cup mayonnaise, use good-quality mayo like Hellmann's or homemade

• 1 1/2 tablespoons Dijon mustard

• 2 teaspoon apple cider vinegar

• 1 stalk celery, finely chopped

• 1/2 small red onion, finely chopped

• 2 tablespoons sweet pickle relish, or chopped dill pickles

• 2 tablespoons chopped fresh parsley or chives

• freshly ground black pepper, to taste

• smoked paprika, for garnish, Optional

Instructions

1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.

   
   

2. Bring to a boil, then reduce to a simmer. Cook until just fork-tender, about 10–12 minutes. Do not overcook. Drain the potatoes and spread them out on a baking sheet to cool slightly.

   
   

3. In a large bowl, mix mayo, Dijon mustard, apple cider vinegar, relish, salt, and pepper. Fold in celery, onion, chopped eggs, and cooled potatoes. Gently stir to coat. Taste and adjust seasoning.

   
   

4. Chill for at least 1 hour before serving. Garnish with herbs and a light sprinkle of paprika, if desired