Description
Classic Potato Salad is a creamy and flavorful dish that is perfect for gatherings.
Ingredients
Scale
- 2 pounds red potatoes or Yukon Gold potatoes
- 2 1/2 teaspoons kosher salt, divided
- 3 hard-boiled large eggs (optional)
- 2 dill pickle spears or 1/4 cup sweet pickle relish
- 2 medium stalks celery
- 1 large shallot
- 2 medium scallions (optional)
- 1/4 small bunch fresh parsley, dill, or a combination
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or rice vinegar, divided
- Freshly ground black pepper
Instructions
- Cut the potatoes into 3/4-inch chunks. Place them in a large pot with 2 teaspoons of kosher salt and cold water to cover by 1 inch. Bring to a boil.
- Reduce heat and simmer until fork-tender, about 8 to 10 minutes.
- In a medium bowl, prepare the dressing with chopped hard-boiled eggs, diced pickles or relish, diced celery, minced shallot, sliced scallions, and chopped herbs.
- Add the remaining salt, mayonnaise, Dijon mustard, and 1 tablespoon vinegar to the bowl. Stir to combine.
- Drain the potatoes and spread them on a baking sheet. Sprinkle with the remaining vinegar and let cool for 15 minutes.
- Add the cooled potatoes to the dressing and fold to combine. Season with salt and pepper.
- Cover and refrigerate for at least 1 hour or up to 1 day before serving.
Notes
- Make ahead: Can be made up to 1 day ahead and refrigerated.
- Storage: Leftovers can be refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: potato salad, classic potato salad, side dish