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Creamy Classic Potato Salad Recipe Easy Homemade Grandma’s Taste

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A nostalgic and creamy classic potato salad with tender potatoes, tangy dressing, and subtle hints of mustard and celery, perfect for summer potlucks and family gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup finely chopped celery
  • 1/4 cup finely diced red onion (optional)
  • 3 large hard-boiled eggs, chopped
  • 2 tablespoons sweet pickle relish (optional but recommended)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Place peeled and cut potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to simmer for 12-15 minutes until potatoes are just tender but not falling apart.
  2. Drain potatoes in a colander and rinse briefly under cold water to stop cooking. Let sit uncovered to cool slightly.
  3. Place eggs in a pot and cover with water by an inch. Bring to boil over medium heat, then cover and remove from heat. Let sit for 10-12 minutes. Transfer eggs to cold water, peel, and chop.
  4. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  5. Finely chop celery, red onion, and parsley. Add chopped eggs to the bowl with the dressing.
  6. Gently fold the warm potatoes into the dressing mixture. Add chopped celery, onion, and parsley, mixing carefully to combine without breaking the potatoes.
  7. Cover and refrigerate for at least 1 hour (overnight is better) to let flavors meld. Stir gently before serving. If salad thickens too much after chilling, stir in a splash of milk or more mayo to loosen.

Notes

Do not overcook potatoes to avoid mushy texture. Mix potatoes while still warm to absorb dressing better. Let salad chill for at least 1 hour to meld flavors. If salad thickens too much after chilling, add a splash of milk or more mayo to loosen. Use fresh celery and parsley for best flavor and crunch.

Nutrition

Keywords: potato salad, creamy potato salad, classic potato salad, summer side dish, picnic recipe, potluck recipe, easy potato salad

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