Classic Potato Salad

BoiledEasyPrep 20 minCook 20 minServes 6

Creamy, tangy and old-fashioned: tender potatoes, eggs, celery and pickles in a mustard-mayonnaise dressing that gets better as it chills.

Ingredients

2 potatoes (2 lb, Yukon Gold), peeled and cut into chunks
3 hard-boiled eggs, chopped
1 cup celery, finely diced
½ red onion, finely diced
½ cup dill pickles, diced
¾ cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp kosher salt
½ tsp black pepper
1 tsp paprika, for dusting

Steps

Boil the potatoes in salted water for 15-20 minutes, until just tender when pierced. Drain and cool slightly.
Whisk the mayonnaise, Dijon, vinegar, salt and pepper into a dressing.
Combine the warm potatoes, eggs, celery, onion and pickles in a large bowl and fold in the dressing while the potatoes are still warm.
Chill at least 1 hour, dust with paprika and serve cold.

Serve with: grilled burgers, fried chicken, barbecue or cold cuts.

Dress the potatoes while they are still warm — warm potatoes absorb the dressing instead of letting it sit on the surface.

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