Classic Creamy Potato Salad (Print Version)
Creamy potatoes mixed with eggs, celery, onion, and a tangy dressing. Chilled and garnished for the perfect side.
# Ingredients:
→ Potatoes
01 -
4 cups yellow-fleshed potatoes, peeled and diced (about 4 large)
02 -
1 tablespoon white vinegar
→ Additions
03 -
3 large eggs, hard-boiled and chopped
04 -
3/4 cup red onion, finely diced
05 -
3/4 cup celery, diced
06 -
2 tablespoons dill pickle, finely chopped
→ Dressing
07 -
1 cup mayonnaise
08 -
2 teaspoons yellow prepared mustard
09 -
1/2 teaspoon celery seeds
10 -
1 tablespoon white vinegar
11 -
1/4 teaspoon paprika
12 -
1 teaspoon salt
13 -
Freshly ground black pepper, to taste
→ Garnish
14 -
Paprika, for sprinkling
15 -
Chopped parsley, optional
# Steps:
01 -
Place eggs in a small saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat. Once boiling, cook for 7 minutes, then transfer to a bowl of cold water. Refrigerate at least 30 minutes before peeling and chopping.
02 -
Peel and dice the potatoes into uniform chunks. Place in a large pot and cover with cold water by 3 to 4 inches. Add a pinch of salt. Bring to a boil over high heat and boil until the potatoes are tender when pierced with a knife, about 10 to 15 minutes.
03 -
Drain the potatoes thoroughly and transfer them to a large bowl. Drizzle with 1 tablespoon white vinegar and let cool at room temperature for about 30 minutes.
04 -
While potatoes cool, finely dice red onion, celery, and dill pickle. In a medium bowl, whisk together mayonnaise, mustard, celery seeds, white vinegar, paprika, salt, and freshly ground black pepper until smooth.
05 -
Once potatoes are cooled, add chopped eggs, celery, onion, and dill pickle to the bowl. Pour the dressing over the mixture and gently toss until everything is evenly coated.
06 -
Sprinkle with paprika and optionally garnish with chopped parsley. Cover and refrigerate for at least 3 to 4 hours before serving to allow flavors to meld.
# Notes:
01 -
Potato salad keeps well, covered and refrigerated, for up to 5 days. For the best texture, avoid overcooking potatoes and allow salad to chill thoroughly before serving.