Irresistible Old-Fashioned Potato Salad
This classic potato salad combines tender potatoes, creamy dressing, and colorful veggies, perfect for family gatherings and summer barbecues.
Ingrédients
Vegetable Base
- 2 pounds red or Yukon gold potatoes Washed and cut into cubes
- 1 cup celery, chopped
- 1 cup onion, finely chopped
Dressing
- 1 cup mayonnaise Can substitute with yogurt or vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Additional Ingredients
- 4 pieces hard-boiled eggs, chopped
- Salt to taste Salt
- Pepper to taste Pepper
- 1/2 cup sweet pickle relish or diced dill pickles Optional
Instructions
Preparation
- Wash and scrub the potatoes thoroughly to remove any dirt. Cut them into bite-sized cubes.
- Place the potato cubes into a pot of salted boiling water and cook for about 15 to 20 minutes until fork-tender.
- While the potatoes are cooling, hard boil the eggs by adding them to another pot of cold water, bringing it to a boil, and then simmering for 10 to 12 minutes.
- Plunge the eggs into an ice bath to cool before peeling and chopping them.
Mixing
- In a large mixing bowl, combine the mayonnaise, apple cider vinegar, and Dijon mustard. Stir until smooth.
- Fold in the chopped celery and onions into the dressing mixture.
- Add chopped hard-boiled eggs, ensuring the pieces remain somewhat chunky for texture.
- Gently fold in the cooled potato cubes.
Seasoning and Chilling
- Taste the mixture and adjust the seasoning with salt and pepper. Optionally, add sweet pickle relish.
- Cover the bowl and chill in the refrigerator for at least one hour before serving.
Serving
- When ready to serve, give the salad a gentle stir and transfer it to a serving bowl.
Notes
Can be made in advance; flavors improve overnight. Best served chilled.