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Dorothy Thomas

Potato Salad Recipe Easy

A creamy, tangy, and perfectly seasoned potato salad that’s simple to make and always a crowd-pleaser. Ideal for picnics, BBQs, or a quick side dish!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Potatoes (Yukon Gold or Russet)
  • ½ cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Apple cider vinegar
  • ½ cup Celery, finely diced
  • ¼ cup Red onion, finely diced
  • 2 large Hard-boiled eggs, chopped
  • 2 tbsp Fresh dill or parsley, chopped
  • To taste Salt & black pepper
  • For garnish Paprika (optional)

Equipment

  • Large pot
  • Mixing bowl
  • Knife & cutting board
  • Colander

Method
 

  1. Place cubed potatoes in a large pot, cover with cold water, and add 1 tsp salt.
  2. Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender but firm. Drain and let cool slightly.
  3. In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, and pepper.
  4. Add cooled potatoes, celery, red onion, eggs, and herbs to the dressing. Gently fold to coat evenly.
  5. Refrigerate for at least 1 hour to let flavors meld. Sprinkle with paprika before serving.

Notes

  • Make Ahead: Prepare up to 24 hours in advance for better flavor.
  • Variations: Add pickles, bacon, or swap mayo for Greek yogurt.
  • Vegan Option: Omit eggs and use vegan mayo.