Classic Creamy Potato Salad (Printer-Friendly)
Tender potatoes and crisp vegetables in a creamy, tangy dressing come together in this classic side.
# What You'll Need:
→ Vegetables
01 - 3 lb waxy potatoes, peeled and cut into bite-sized cubes
02 - 3 celery stalks, finely diced
03 - 1 small red onion, finely chopped
04 - 3 scallions, sliced
05 - 1/4 cup fresh parsley, chopped
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tbsp whole-grain mustard (optional)
10 - 1/2 tsp salt, or to taste
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp paprika
→ Add-ins (optional)
13 - 3 large hard-boiled eggs, peeled and chopped
14 - 1/2 cup dill pickles, finely diced
# How to Make It:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes until just fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, whole-grain mustard if using, salt, black pepper, and paprika.
03 - Add cooled potatoes, celery, red onion, scallions, and parsley to the dressing. Gently fold to coat evenly.
04 - If desired, fold in chopped hard-boiled eggs and diced dill pickles.
05 - Adjust seasoning to taste. Cover and refrigerate for at least 1 hour to meld flavors.
06 - Optionally garnish with additional parsley and a sprinkle of paprika before serving.
# Expert Advice:
01 -
- The potatoes stay creamy and tender without turning into mush, even if it sits for hours.
- It's naturally vegetarian but feels substantial enough to be a meal on its own.
- You can make it ahead, which means one less thing to worry about on party day.
02 -
- Never add the dressing to piping hot potatoes or to ones that are completely cold; warm potatoes are the Goldilocks zone where they absorb flavor without becoming mushy.
- If your salad seems dry after sitting, it's not ruined—the potatoes keep absorbing liquid. Thin it out with a spoonful of mayo mixed with a splash of vinegar, stirred in gently.
03 -
- Salt your potato cooking water generously; it's your only chance to season the potatoes from the inside out, which makes a real difference in the final flavor.
- If you're adding hard-boiled eggs, peel them while they're still slightly warm from cooking and they'll slip out of their shells cleanly without that stubborn gray-green ring forming around the yolk.