Classic Potato Salad
Source/Author: Mary V
Feel free to adjust the ingredients and seasonings to your taste. Some variations include adding pickles, capers, or using a different type of mustard.
Ingredients:
| • salt | 1 teaspoon |
| • Dijon mustard | 1 tablespoon |
| • Black pepper | 1/2 teaspoon |
| • mayonnaise | 1 cup |
| • apple cider vinegar | 1 tablespoon |
| • potatoes (Yukon Gold or red potatoes work well) | 2 pounds |
| • finely chopped red onion | 1/2 cup |
| • finely chopped celery | 1/2 cup |
| • hard-boiled eggs, chopped | 3 |
| • chopped fresh dill (optional) | 1/4 cup |
| • Paprika for garnish (optional) | to taste |
1. Cook the Potatoes:
- Wash and peel the potatoes if desired (you can leave the skins on for extra texture and flavor).
- Cut the potatoes into bite-sized pieces.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 10-15 minutes.
- Drain the potatoes and let them cool completely.
2. Prepare the Dressing:
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Assemble the Salad:
- Add the cooled potatoes to the bowl with the dressing.
- Add the chopped red onion, celery, and hard-boiled eggs.
- Gently toss everything together until the potatoes are well coated with the dressing.
4. Chill:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
5. Serve:
- Before serving, sprinkle with fresh dill and paprika if desired.