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Classic Potato Salad Recipe

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4.1 from 4 reviews

This Classic Potato Salad recipe delivers a creamy, tangy side dish perfect for picnics, barbecues, and potlucks. Tender potatoes are combined with a savory mayonnaise-based dressing, crunchy celery, minced onion, and chopped hard-boiled eggs, then seasoned perfectly and garnished with paprika for a traditional favorite.

Ingredients

Potatoes

  • 3 pounds potatoes, peeled and cut into 3/4-inch chunks
  • 1 tablespoon salt (for boiling)

Dressing

  • 1 1/2 cups mayonnaise
  • 2 tablespoons granulated sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder

Mix-ins and Garnish

  • 1/2 medium onion, peeled and minced (about 1 cup)
  • 2 ribs celery, thinly sliced
  • 6 hard-boiled eggs, chopped
  • Salt and freshly ground black pepper, to taste (about 1 1/2 teaspoons salt and 3/4 teaspoon pepper)
  • Paprika, for garnish

Instructions

  1. Cook Potatoes: In a large pot, combine peeled and chopped potatoes with 1 tablespoon of salt and enough water to cover them. Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a paring knife, approximately 10 minutes. Drain the potatoes thoroughly and allow them to cool slightly.
  2. Prepare Dressing: While the potatoes are cooking, whisk together mayonnaise, granulated sugar, white vinegar, yellow mustard, and garlic powder in a small bowl until the mixture is smooth and well combined.
  3. Combine Salad Ingredients: In a large bowl, add the cooked potatoes, minced onion, thinly sliced celery, and chopped hard-boiled eggs. Pour the prepared mayonnaise dressing over the ingredients and gently stir to combine all components evenly.
  4. Season and Garnish: Season the potato salad with additional salt and freshly ground black pepper to taste, approximately 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Finish by sprinkling paprika over the top as a garnish before serving.

Notes

  • For best texture, use starchy potatoes like Russets or Yukon Golds for this salad.
  • Hard-boil eggs by placing them in boiling water for about 10-12 minutes, then cool in ice water before chopping.
  • Adjust sugar and vinegar in the dressing to balance sweetness and tanginess to your preference.
  • Serve chilled or at room temperature for best flavor.

Find it online: https://lauracooks.com/classic-potato-salad-recipe/