BEST Classic Potato Salad
Cookouts and barbecues beware…this potato salad recipe will steal the show with its creamy yet tangy dressing, and contrasting crunchy veggies that’ll win over the traditionalists and potato salad skeptics alike!
Servings: 8 medium servings
Ingredients
- 2 pounds Yukon Gold potatoes or red potatoes if preferred
- 3 hard-boiled eggs chopped
- 3 celery stalks + ¼ cup celery leaves finely chopped
- ½ cup sweet onion finely chopped
- ½ cup mayonnaise
- 2 tablespoons fresh Italian parsley chopped
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ cup cornichons or dill pickles chopped
- 1 teaspoon pickle brine from pickle jar
- Salt and pepper to taste
Instructions
- Leaving the skin on, cut the potatoes into 1-inch, bite-sized chunks. Place in a large pot and cover with cold water about 1 inch above potatoes. Add a pinch of salt.
- Turn to high heat and bring to a gentle boil, and then a simmer. Simmer for 10-15 minutes until fork tender but not mushy. Drain, and transfer potatoes to a large mixing bowl.
- Add vinegar, and gently toss. Let potatoes stand for 5 minutes.
- While standing, mix together the mayo, mustard, lemon juice, pickle brine, and salt and pepper. Some small lumps are okay!
- Pour dressing over the potatoes and gently toss until combined. It will look like a lot of dressing but the potatoes will absorb it over time and with chilling.
- Add the eggs, celery, onion, parsley, and pickles. Gently toss.
- Loosely cover bowl with a paper towel, and place in the fridge for at least 1 hour or until ready to serve!
Video
Notes
- Yukon Gold potatoes create a creamier potato salad, while red potatoes have pretty red skin! I prefer to leave the skin on potatoes for texture but you can peel them before boiling if preferred.
- Buy hard-boiled eggs in the grocery store or learn How to Make Hard Boiled Eggs on your own! Don’t like eggs? Leave them out!
- Potato salad is great the next day! Tightly cover after an hour in the fridge.
- With chill time, this recipe takes 1 hour and 35 minutes.
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 214mg | Potassium: 574mg | Fiber: 3g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 1mg