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Classic Homestyle Potato Salad

A creamy and tangy potato salad filled with tender potatoes, perfect for BBQs, picnics, or family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Peeled and cut into bite-sized pieces.
  • 3 pieces hard-boiled eggs Chopped.
  • 1 cup mayonnaise Your favorite brand.
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 cup celery Finely chopped.
  • 1 cup green onions Chopped (or use red onion).
  • to taste Salt and pepper
Garnish
  • to taste Paprika For garnish.

Method
 

Preparation
  1. Peel and cut the potatoes into bite-sized pieces. Place them in a large pot, cover with water, and add a sprinkle of salt.
  2. Bring the water to a boil, then reduce the heat to medium and cook until the potatoes are tender, about 15-20 minutes.
  3. Once cooked, drain the potatoes and let them cool. Meanwhile, hard-boil the eggs if not done already and chop the celery and green onions.
Mixing
  1. In a large mixing bowl, combine the cooled potatoes and chopped hard-boiled eggs. Add mayonnaise, Dijon mustard, apple cider vinegar, celery, and green onions.
  2. Stir gently until the potatoes are coated. Season with salt and pepper to taste.
Chilling and Serving
  1. Cover the salad and refrigerate for at least one hour to let the flavors meld.
  2. Serve chilled, garnished with paprika.

Notes

Add a splash of pickle juice for a zesty kick. Greek yogurt can be used as a lighter alternative to mayonnaise. Store leftovers in an airtight container for up to three days.