Simple but Wonderful Classic Potato Salad

Creamy, tangy, and satisfying, this Simple but Wonderful Classic Potato Salad is a timeless crowd-pleaser that's perfect for any occasion—from backyard barbecues to holiday feasts. Featuring tender Yukon Gold potatoes, crunchy celery, zesty red onion, and perfectly chopped hard-boiled eggs, this dish is dressed in a luscious blend of mayonnaise, Dijon mustard, and apple cider vinegar, with a touch of sweetness from granulated sugar. Ready in just 35 minutes and serving up to six, this potato salad is quick to prepare yet full of flavor thanks to a well-balanced dressing and a hint of fresh parsley garnish. Whether you're planning a picnic or a casual family dinner, this classic recipe is a must-have addition to your menu.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 2 pieces Celery stalks
• 0.5 piece Red onion
• 3 pieces Hard-boiled eggs
• 1 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Scrub the potatoes thoroughly and cut them into bite-sized chunks (leave the skins on if you prefer a rustic texture).

Step 2

Place the potato chunks in a large pot, cover with cold water, and add 1 teaspoon of salt.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 4

While the potatoes are cooking, finely dice the celery, chop the red onion into small pieces, and peel and chop the hard-boiled eggs.

Step 5

In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper to create the dressing.

Step 6

Drain the cooked potatoes and let them cool slightly for about 10 minutes.

Step 7

In a large mixing bowl, combine the potatoes, celery, red onion, and hard-boiled eggs.

Step 8

Pour the dressing over the potato mixture and gently stir until all ingredients are evenly coated.

Step 9

Taste and adjust seasoning with additional salt or pepper if needed.

Step 10

Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 11

Garnish with fresh parsley before serving, if desired.

Nutrition Facts

Serving size	(1494.6g)

Amount per serving	% Daily Value*
Calories	2709.5

Total Fat 191.4g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 3577.4mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 15.1g	0%
Total Sugars 15.3g
Protein 38.5g	0%

Vitamin D 150IU	0%
Calcium 252.4mg	0%
Iron 10.0mg	0%
Potassium 4346.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 5.6%

Carbs: 32.2%