Old-Fashioned Potato Salad
A classic side dish that combines tender potatoes, crunchy vegetables, and a creamy dressing, perfect for gatherings and picnics.
Ingredients
Main Ingredients
- 2 pounds potatoes Waxy varieties like Yukon Gold or red potatoes are best.
- 1 cup mayonnaise Can be substituted with Greek yogurt for a lighter version.
- 2 tablespoons Dijon mustard Adds tangy flavor.
- 1/2 cup diced celery
- 1/2 cup diced onion
- 3 pieces hard-boiled eggs, chopped
- to taste Salt and pepper
- 1 tablespoon apple cider vinegar (optional) Adds a nice tang.
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool.
- Peel and cube the cooled potatoes.
- In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar (if using).
- Add the potatoes, celery, onion, and chopped eggs to the bowl.
- Gently mix until everything is well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour before serving to let the flavors meld together.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days.