Classic Potato Salad
Tender Yukon Gold potatoes tossed with hard-boiled eggs, crunchy celery, dill pickles, and a creamy mayonnaise-mustard dressing, chilled until cool and ready to serve
1 hour 30 minutes, 8 Servings
Tender Yukon Gold potatoes tossed with hard-boiled eggs, crunchy celery, dill pickles, and a creamy mayonnaise-mustard dressing, chilled until cool and ready to serve
1 hour 30 minutes, 8 Servings
Ingredients
| 3 lbs. | Yukon Gold potatoes, peeled and cut into 1-inch cubes |
| 2 tsp. | Kosher salt, divided |
| 4 | Large eggs |
| 1 cup | Mayonnaise |
| 2 Tbsp. | Yellow mustard |
| 1 Tbsp. | Apple cider vinegar |
| 1 tsp. | Granulated sugar |
| 2 | Celery stalks, diced |
| 1/2 cup | Dill pickles, diced |
| 1/4 cup | Red onion, finely diced |
| 1/2 tsp. | Ground black pepper |
| Paprika, for garnish |
Preparation
| 1. Place the potatoes in a large pot and cover with cold water by 1 inch. |
| 2. Add 1 teaspoon of the salt and bring to a boil over high heat. |
| 3. Reduce the heat and simmer until the potatoes are fork-tender, about 10 to 12 minutes. |
| 4. Drain the potatoes and spread them on a baking sheet to cool for 15 minutes. |
| 5. While the potatoes cook, place the eggs in a saucepan and cover with cold water. |
| 6. Bring to a boil, then remove from the heat, cover, and let stand for 10 minutes. |
| 7. Transfer the eggs to a bowl of ice water to cool, then peel and dice them. |
| 8. In a large bowl , whisk together the mayonnaise, mustard, apple cider vinegar, sugar, remaining 1 teaspoon salt, and pepper. |
| 9. Add the cooled potatoes, diced eggs, celery, dill pickles, and red onion to the bowl . |
| 10. Gently fold everything together until the potatoes are evenly coated with the dressing. |
| 11. Cover and refrigerate for at least 1 hour, until chilled. |
| 12. Sprinkle with paprika before serving. |
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