Description

A creamy, tangy, and flavorful potato salad made with tender potatoes, crunchy celery, onions, and a simple dressing. Perfect for barbecues, picnics, or family meals, this classic side dish is easy to make and always a crowd favorite.

Ingredients

2 pounds Yukon Gold or Russet potatoes
3/4 cup mayonnaise (or vegan mayonnaise)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar or white vinegar
2 celery stalks, finely chopped
1/2 cup red onion or green onions, finely chopped
2 hard-boiled eggs, chopped (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Paprika, for garnish (optional)

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Instructions

Wash and peel potatoes if desired, then cut into bite-sized cubes.
Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 10–12 minutes. Drain and let cool slightly.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, and vinegar.
Add potatoes, celery, onions, eggs (if using), and parsley to the bowl. Gently toss until evenly coated.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 1 hour before serving. Garnish with paprika if desired.

Notes

Swap mayonnaise with Greek yogurt for a lighter version.Make it vegan by using vegan mayonnaise and omitting eggs.Add diced pickles or relish for extra tang.Use dill or chives instead of parsley for a flavor variation.Best served chilled; refrigerate leftovers up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg