Creamy Potato Salad Classic (Printable View)
Tender potatoes and crisp veggies coated in a tangy, creamy dressing for a perfect side dish.
# Ingredient List:
→ Vegetables
01 - 3 pounds waxy potatoes, peeled and cut into bite-sized cubes
02 - 3 celery stalks, finely diced
03 - 1 small red onion, finely chopped
04 - 3 scallions, sliced
05 - 1/4 cup fresh parsley, chopped
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon whole-grain mustard (optional)
10 - 1/2 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon paprika
→ Add-ins (optional)
13 - 3 large hard-boiled eggs, peeled and chopped
14 - 1/2 cup dill pickles, finely diced
# How to Prepare:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes until just fork-tender. Drain and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, whole-grain mustard if using, salt, black pepper, and paprika until smooth.
03 - Add cooled potatoes, celery, red onion, scallions, and parsley to the dressing. Gently fold to evenly coat all ingredients.
04 - If desired, fold in chopped hard-boiled eggs and dill pickles gently to preserve texture.
05 - Taste and adjust seasoning as needed. Cover bowl and refrigerate for at least one hour to allow flavors to meld.
06 - Before serving, garnish with additional fresh parsley and a sprinkle of paprika if preferred.
# Expert Suggestions:
01 -
- It actually gets better as it sits, so you can make it hours ahead without stress.
- The balance of tang and creaminess hits that perfect note where people ask for the recipe.
- You control how fancy or casual it becomes depending on whether you add eggs and pickles.
02 -
- Don't skip the cooling step; warm potatoes will make the mayonnaise break and get greasy instead of creamy.
- The vinegar matters tremendously—it's what keeps this from tasting like a heavy mayo blob, so don't skip it or reduce it.
- Add the dressing to the cooled potatoes, not the other way around; it ensures even coating without overworking everything.
03 -
- Cut everything roughly the same size so the salad feels cohesive on the spoon instead of a jumble of different textures.
- If your potatoes seem to have absorbed all the dressing as it sits, thin it out with a splash of vinegar or a dollop of mayo—salads are living things that need adjusting.