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: 20 mins | Total Time: 1hr 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

Step 1

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

Step 2

Bring to a boil, then reduce to a simmer. Cook until just fork-tender, about 10–12 minutes. Do not overcook.

Step 3

Drain the potatoes and spread them out on a baking sheet to cool slightly.

Step 4

In a large bowl, mix mayo, Dijon mustard, apple cider vinegar, relish, salt, and pepper.

Step 5

Fold in celery, onion, chopped eggs, and cooled potatoes.

Step 6

Gently stir to coat. Taste and adjust seasoning.

Step 7

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