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Classic Creamy Potato Salad

Classic Creamy Potato Salad
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Classic Creamy Potato Salad is a perfectly balanced, comforting side dish combining tender Yukon gold potatoes with a tangy, creamy dressing and crunchy vegetables. Ideal for picnics, barbecues, and family gatherings, this salad offers a fresh yet familiar flavor and satisfying texture that pairs wonderfully with grilled meats, sandwiches, or enjoyed on its own.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon gold potatoes, peeled and cut into bite-sized cubes

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Veggies & Extras

  • 2 stalks celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 3 hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)

Instructions

  1. Prepare and cook the potatoes: Wash and peel the Yukon gold potatoes, then cut them into uniform bite-sized cubes. Place the cubes in a pot of salted water, bring to a boil, and cook until just tender but not falling apart, about 10-15 minutes. Drain well and let them cool completely to avoid watery salad.
  2. Make the creamy dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined. This tangy and creamy dressing is the heart of the salad.
  3. Combine veggies and eggs: Chop celery, red onion, and hard-boiled eggs into small pieces. Add these to the bowl with the cooled potatoes.
  4. Mix everything together: Pour the dressing over the potato and veggie mixture, gently folding to coat every chunk without breaking them apart. Preserve the texture while ensuring every bite is flavorful.
  5. Chill and garnish: Cover the salad and refrigerate for at least one hour to let the flavors meld beautifully. Just before serving, sprinkle freshly chopped parsley on top for color and freshness.

Notes

  • Use waxy potatoes like Yukon gold or red potatoes to avoid mushiness.
  • Ensure potatoes are fully cooled before mixing with the dressing to prevent thinning and watery salad.
  • Season your potato water with salt and adjust seasoning in layers for balanced flavor.
  • Refrigerate for at least an hour; the salad tastes even better the next day.
  • Customize the salad by adjusting mayo or mustard to achieve your preferred creaminess or tanginess.

Nutrition

Keywords: potato salad, creamy potato salad, picnic side dish, BBQ side, easy potato salad, classic potato salad, creamy dressing, Yukon gold potatoes

Find it online: https://homemademealz.com/classic-creamy-potato-salad/