Best Potato Salad
A creamy and tangy potato salad that is perfect for picnics, barbecues, and family gatherings.
Ingredients
Main Ingredients
- 2 pounds potatoes, peeled and diced Use waxy potatoes like Yukon Gold for best texture.
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, chopped
- 3 pieces boiled eggs, chopped
- Salt and pepper to taste
- Fresh herbs for garnish (optional) Consider using dill or chives for extra flavor.
Instructions
Cooking Potatoes
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook until tender, about 15 minutes.
- Drain and let cool.
Mixing Ingredients
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, red onion, celery, and boiled eggs to the bowl.
- Mix gently until well combined.
- Taste and adjust seasoning if necessary.
Serving
- Garnish with fresh herbs if using and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh flavors.