How long to boil potatoes?

Boiling time will vary depending on the size of your potatoes, but generally, it takes about 15-20 minutes for them to become fork- tender.

What are the ingredients of potato salad?

Classic potato salad typically includes potatoes, mayonnaise, celery, onion, hard-boiled eggs, mustard, salt, and pepper. But the beauty of potato salad is its versatility - you can add or substitute ingredients to suit your taste!

What to eat with potato salad?

Potato salad is the ultimate side dish and pairs well with just about anything! It's delicious alongside grilled meats, sandwiches, burgers, hot dogs - the possibilities are endless!

Should I peel potatoes for potato salad?

It's entirely up to you! Leaving the peels on adds a bit of texture and a rustic touch, while peeling them results in a creamier texture.

What not to do when making potato salad?

Avoid overcooking the potatoes, using low-quality mayonnaise, overmixing the salad, and neglecting to season properly.

Why put vinegar in potato salad?

While not included in this particular recipe, some people like to add a splash of vinegar to their potato salad for a tangy kick. If you choose to do so, use a mild vinegar like white wine vinegar or apple cider vinegar.

Is potato salad good cold or hot?

Potato salad is typically served cold, but there are variations like German potato salad that are served warm. It's really a matter of personal preference!

Best Ever Potato Salad Recipe for Every Occasion

Ingredients

Scale

2 lbs Yukon Gold Potatoes, washed and diced (no need to peel)
1 cup high-quality, full-fat Mayonnaise
2 stalks Celery, finely chopped
4 Hard-Boiled Eggs, peeled and chopped
2 tbsp Mustard (Dijon or your favorite)
Salt, to taste
Pepper, to taste
A dash of Sugar (secret ingredient)
Optional: Fresh Parsley for garnish
Optional: Paprika for garnish

Instructions

Prepare the Potatoes: Dice the Yukon Gold potatoes into 1-inch cubes. No need to peel them. Place in a large pot and cover with cold water. Bring to a boil and cook until tender but not falling apart (about 15-20 minutes). Drain well and transfer to a large mixing bowl.
Prepare the Eggs: Gently place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately reduce to a gentle simmer. Simmer for 9-10 minutes for perfectly cooked yolks. Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Once cooled, peel and chop the eggs.
Prepare the Vegetables: Finely chop the celery.
Make the Dressing: In a separate mixing bowl, combine the mayonnaise, mustard, salt, pepper, and sugar. Stir until well combined.
Assemble the Salad: Add the dressing to the warm potatoes and gently mix to ensure the potatoes are evenly coated. Add the chopped celery and hard-boiled eggs. Gently fold everything together, being careful not to break down the eggs and potatoes too much.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or better, overnight) to allow the flavors to meld. Before serving, garnish with fresh parsley and a dusting of paprika (optional).

Notes

Use high-quality, full-fat mayonnaise for best results.
Don’t overcook the potatoes or the eggs.
Dress the potatoes while they are still warm to help them absorb the dressing.
Gently fold in the ingredients to avoid a mushy texture.
Chilling is crucial for the flavors to develop fully.
Feel free to adjust seasonings to your taste.
Optional substitutions for vegetables include red onion or dill pickles.
For a lighter option, use part of the mayo in the dressing with Greek yogurt or sour cream

Author: Linda
Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Side Dish, Salad
Method: Boiling, Mixing
Cuisine: American

Keywords: potato salad,