Description
Summer potlucks find their perfect companion in this classic creamy potato salad, where crisp celery, tangy mustard, and creamy mayo dance together. Cool comfort awaits with each forkful of this nostalgic side dish that connects generations through simple, delicious ingredients.
Ingredients
Scale
Main Ingredients:
- 2 pounds potatoes (Yukon Gold or Russet)
- 4 large eggs
- 1 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
Seasonings:
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare a large pot of cold water and gently submerge diced potatoes, maintaining uniform cube sizes for even cooking.
- Bring potato pot to a rolling boil and simmer for 10-12 minutes until potatoes yield easily when pierced with a fork, ensuring they remain firm and not mushy.
- Drain potatoes thoroughly and spread on a flat surface to cool completely, preventing additional cooking.
- Simultaneously, place eggs in a separate pot of boiling water and cook for 9-10 minutes to achieve perfectly hard-boiled consistency.
- Immediately transfer eggs to cold water bath, allowing rapid cooling and easier shell removal.
- Peel eggs carefully and chop into precise, bite-sized pieces.
- Create creamy dressing by whisking mayonnaise, Dijon mustard, white vinegar, and seasonings in a spacious mixing bowl until smooth and well-integrated.
- Incorporate cooled potatoes, chopped eggs, finely diced red onion, and crisp celery into the dressing.
- Fold ingredients gently to ensure even coating without breaking potato pieces.
- Refrigerate salad for minimum 1 hour, allowing flavors to harmonize and develop depth.
- Before serving, garnish with freshly chopped parsley for vibrant color and aromatic finish.
Notes
- Select waxy potatoes like Yukon Gold or red potatoes for a creamier, firmer texture that holds shape better during mixing.
- Avoid overcooking potatoes by checking tenderness with a fork; slightly firm potatoes prevent mushy salad consistency.
- Salt the boiling water for potatoes to enhance flavor and season them from within during cooking process.
- Cool potatoes completely before mixing with dressing to prevent mayonnaise from breaking and becoming oily.
- For lighter version, substitute half mayonnaise with Greek yogurt or sour cream to reduce calories while maintaining creamy texture.
- Add crunch by including diced pickles or pickle relish for extra tangy flavor dimension.
- Make ahead and let salad sit overnight in refrigerator for deeper, more developed taste profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg