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Classic Potato Salad

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tbsp salt for the boiling water
  • 4 large eggs
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/2 cup celery, finely diced
  • 1/3 cup red onion, finely diced
  • 2 tbsp dill pickles, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh dill, chopped for garnish
  • paprika for garnish

Method
 

  1. Place the cubed potatoes in a large pot, cover with cold water by 1 inch, and stir in 1 tablespoon of salt.
  2. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork-tender but not falling apart.
  3. Meanwhile, place the eggs in a separate pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let sit for 10 minutes, then transfer to an ice bath.
  4. Drain the potatoes and spread them on a baking sheet to cool for about 10 minutes.
  5. Peel and chop the cooled eggs.
  6. In a large bowl, whisk together the mayonnaise, mustard, and apple cider vinegar.
  7. Add the potatoes, chopped eggs, celery, red onion, and pickles to the bowl. Season with the remaining salt and pepper, then fold gently to combine without mashing the potatoes.
  8. Cover and refrigerate for at least 1 hour before serving. Garnish with fresh dill and a dusting of paprika.

Notes

This potato salad is completely alcohol-free by design, dressed with mayonnaise, mustard, and apple cider vinegar instead of any wine-based dressing. Store in an airtight container in the fridge for up to 4 days. Plan for at least 1 hour of chilling time before serving.