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Classic American Potato Salad

A close-up of a bowl of creamy potato salad, generously garnished with fresh dill and sprinkled with paprika.
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A creamy and tangy potato salad perfect for picnics and barbecues, made with simple ingredients and easy-to-follow steps.

Ingredients

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  • 2 pounds Yukon Gold potatoes, scrubbed
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 4 hard-boiled eggs, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until fork-tender but not mushy. Drain the potatoes and let them cool slightly.
  2. Once cool enough to handle, peel the potatoes and cut them into 1-inch cubes.
  3. In a large bowl, combine the mayonnaise, yellow mustard, celery, red onion, chopped eggs, dill, parsley, salt, and pepper. Stir until well combined.
  4. Add the cubed potatoes to the bowl and gently fold them into the dressing until evenly coated.
  5. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

  • For a richer flavor, you can add a tablespoon of pickle relish or a teaspoon of apple cider vinegar.
  • If you prefer a smoother dressing, you can mash some of the potatoes before adding them to the salad.
  • This potato salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

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