Classic Creamy Potato Salad
A creamy and flavorful potato salad made with tender potatoes, eggs, and a tangy dressing by Lina Vexley.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Spatula
Ingredients
For the Salad
- 6 medium potatoes peeled and diced
- 3 hard-boiled eggs chopped
- 1/2 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
For the Dressing
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1/4 tsp paprika optional, for garnish
Instructions
- Place diced potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes until tender but not mushy.
- Drain the potatoes and let them cool slightly. For a creamier salad, allow them to stay a bit warm before mixing.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Add the cooked potatoes, chopped eggs, red onion, and parsley to the dressing. Gently fold everything together until coated evenly.
- Taste and adjust the seasoning if needed. Sprinkle paprika on top for a pop of color.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
For a lighter version, substitute half the mayonnaise with Greek yogurt. Add celery or pickles for extra crunch and texture.
Nutrition
Calories: 260kcalCarbohydrates: 28gProtein: 6gFat: 13gSaturated Fat: 2gCholesterol: 80mgSodium: 420mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 220IUVitamin C: 15mgCalcium: 30mgIron: 1.2mg
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