Mayo Potato Salad is a timeless classic, perfect for picnics, barbecues, and family gatherings. This creamy, tangy, and satisfying side dish is made with tender potatoes, crisp vegetables, and a luscious mayonnaise-based dressing. Its rich flavors and smooth texture make it a crowd-pleaser that complements a wide variety of main courses. Whether you’re serving it alongside grilled meats or as part of a potluck spread, this Mayo Potato Salad is sure to be a hit with everyone.
Ingredients:
- 2 pounds of potatoes (Yukon Gold or Russet)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped pickles or relish
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley (optional)
- Paprika for garnish (optional)
Instructions:
- Prepare the Potatoes:
- Peel and cut the potatoes into bite-sized cubes.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender but not mushy, about 10-15 minutes.
- Drain the potatoes and let them cool completely.
- Prepare the Dressing:
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Assemble the Salad:
- Add the cooled potatoes to the bowl with the dressing.
- Gently fold in the chopped celery, red onion, pickles or relish, and chopped hard-boiled eggs until everything is evenly coated with the dressing.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a gentle stir. Garnish with chopped fresh parsley and a sprinkle of paprika, if desired.
Enjoy your creamy and delicious Mayo Potato Salad!
