Description
A classic and simple potato salad recipe made with tender potatoes, creamy mayonnaise, and crunchy vegetables, perfect for picnics or side dishes.
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 2 tablespoons sweet pickle relish
- 2 teaspoons apple cider vinegar
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
- In a large mixing bowl, combine mayonnaise, mustard, celery, onion, pickle relish, and apple cider vinegar.
- Add the cooled potatoes and gently stir to coat.
- Season with salt and pepper to taste.
- Fold in chopped hard-boiled eggs if using.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with chopped parsley before serving if desired.
Notes
- For a tangier flavor, increase the amount of vinegar or mustard.
- You can use Greek yogurt instead of mayonnaise for a lighter version.
- Best served chilled and can be made a day ahead.