Tried and True Potato Salad

Creamy, tangy, and loaded with classic flavor, this Tried and True Potato Salad is the ultimate side dish for picnics, barbecues, and family gatherings. Featuring tender russet or Yukon gold potatoes tossed with a velvety dressing of mayonnaise, yellow mustard, white vinegar, and a hint of sugar, this recipe achieves the perfect balance of savory and tangy. Crunchy bites of celery, chopped dill pickles, and finely diced red onion add vibrant texture, while crumbled hard-boiled eggs impart richness to every bite. Finished with a sprinkle of paprika for garnish, this easy potato salad is as visually appealing as it is delicious. With just 15 minutes of prep and crowd-pleasing flavor in every bowl, this is your go-to recipe for a timeless, homemade potato salad that never fails to impress.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds russet or Yukon gold potatoes
• 2 teaspoons salt
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• 2 teaspoons sugar
• 1 cup celery, diced
• 1 cup dill pickles, chopped
• 1 small red onion, finely chopped
• 4 large hard-boiled eggs, chopped
• 0.5 teaspoons black pepper
• 1 teaspoon paprika (optional, for garnish)

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt.

Step 2

Bring the water to a boil and cook the potatoes for about 10 to 12 minutes, or until they are fork-tender but not falling apart.

Step 3

Drain the potatoes and spread them out on a baking sheet to cool completely. This helps them stay firm in the salad.

Step 4

While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, remaining 1 teaspoon of salt, and black pepper until smooth.

Step 5

Add the cooled potatoes to the bowl with the dressing. Gently fold them in to coat evenly.

Step 6

Mix in the diced celery, chopped dill pickles, and finely chopped red onion. Fold gently to combine.

Step 7

Add the chopped hard-boiled eggs to the salad, folding carefully to avoid breaking them up too much.

Step 8

Taste and adjust seasoning if needed. You can add more salt or a little more vinegar for extra tang.

Step 9

Transfer the potato salad to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.

Step 10

Before serving, sprinkle with paprika if desired for a pop of color.

Nutrition Facts

Serving size	1910.9 grams (1910.9g)

Amount per serving	% Daily Value*
Calories	2861

Total Fat 196.60g	252%
Saturated Fat 22.90g	115%
Polyunsaturated Fat 0.00g
Cholesterol 979mg	326%
Sodium 8800mg	383%
Total Carbohydrate 238.80g	87%
Dietary Fiber 21.20g	76%
Total Sugars 28.80g
Protein 47.90g	96%

Vitamin D 176IU	880%
Calcium 335mg	26%
Iron 11mg	60%
Potassium 4347mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 6.6%

Carbs: 32.8%