Classic Potato Salad Recipe
Made with simple ingredients and a classic mayo mustard dressing, this old fashioned potato salad is the perfect summer side dish.
Servings: 6 to 8
Calories: 441
Equipment
Ingredients
Salad
- 2½ pounds Yukon Gold or red potatoes peeled and cut into bite sized pieces
- 3 eggs
- ½ cup finely diced celery
- ¼ cup finely diced onion
Dressing
- 1 cup mayonnaise
- 2 Tablespoons yellow mustard
- 1 Tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- To a large pot, add potatoes and cover with cold water. On medium high heat, bring to a boil and cook until fork tender, about 10 to 12 minutes. Drain and allow the potatoes to cool slightly.
- Meanwhile, place a medium pot on medium high heat. Once water is boiling, carefully add the eggs. Cook for 10 minutes. Carefully remove eggs and transfer them to a bowl filled with ice water to cool.
- Once cooled, peel eggs and cut into bite sized pieces
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add potatoes, eggs, celery, and onion and gently fold into the dressing until well combined.
- Chill for at least 1 hour before serving.
Notes
- Serve chilled as a classic barbecue or picnic side.
- Pairs well with grilled meats, sandwiches, or fried chicken.
- Ideal for make ahead entertaining
- Store covered in the refrigerator for up to 3 days.
- Not suitable for freezing.
- This potato salad tastes even better after chilling and can be made a day in advance.
- Leaving the skins on works well, especially with red potatoes, for a more rustic texture.
Nutrition
Calories: 441 | Carbohydrates: 35g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 923mg | Potassium: 875mg | Fiber: 5g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 2mg