Get ready to elevate your summer cookouts and family gatherings with the most irresistible potato salad you've ever tasted! This isn't just another side dish - it's a creamy, dreamy comfort food that will have everyone asking for your secret recipe. Imagine perfectly tender potatoes, perfectly boiled eggs, and a luxurious dressing that brings everything together in pure culinary harmony. Whether you're hosting a backyard barbecue or looking for the perfect potluck contribution, this classic American potato salad is about to become your new go-to crowd-pleaser!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes, peeled and cubed
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup diced onion
- 1/4 cup diced celery
- Salt and pepper to taste
- 1 tablespoon vinegar (optional)
Instructions
- Begin by thoroughly washing and peeling the potatoes. Cut them into uniform 1-inch cubes to ensure even cooking.
- Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium heat and simmer for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork - they should be soft but still hold their shape.
- While potatoes are cooking, prepare the hard-boiled eggs. Place eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
- Drain the potatoes in a colander and spread them on a baking sheet to cool quickly. Allow them to reach room temperature for about 10-15 minutes.
- Peel and chop the hard-boiled eggs into small, consistent pieces.
- In a large mixing bowl, combine mayonnaise, mustard, diced onion, diced celery, salt, pepper, and vinegar (if using). Whisk together until smooth and well combined.
- Gently fold the cooled potato cubes into the dressing, ensuring each piece is evenly coated without breaking the potatoes.
- Carefully mix in the chopped eggs, being careful not to mash them.
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Before serving, taste and adjust seasoning if needed. Garnish with a sprinkle of fresh chopped parsley or chives for added color and flavor.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Salt your potato cooking water generously to enhance flavor from the start.
- Cool potatoes completely before mixing to prevent a mushy texture and help the dressing stick better.
- Don't overmix - gently fold ingredients to keep potato pieces intact.
- Make ahead and refrigerate for at least an hour to allow flavors to develop and meld together.
- For extra crunch, consider adding diced pickles or a sprinkle of crispy bacon bits.
- Always taste and adjust seasoning just before serving to ensure perfect flavor balance.
- Use fresh, room temperature eggs for the best hard-boiled egg results.
- If you like a tangier salad, add a bit more mustard or a splash of pickle juice.
- Garnish with fresh herbs like chives or parsley for a pop of color and extra flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
