Description
This classic homemade potato salad is a creamy, comforting side dish perfect for any gathering. Featuring tender Yukon Gold or red potatoes, hard-boiled eggs, crunchy red onions, and a tangy mayonnaise-Dijon mustard dressing, it’s a crowd-pleasing recipe that’s easy to make and full of nostalgic flavor. Chill for an hour to let the flavors meld and finish with a garnish of fresh parsley or dill for a fresh touch.
Ingredients
Potatoes
- 2 pounds Yukon Gold or red potatoes
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Add-ins
- 3 hard-boiled eggs, chopped
- ½ cup red onion, finely chopped
Garnish (optional)
- Fresh parsley or dill
Instructions
- Cook the potatoes: Wash and scrub the potatoes, then cut them into evenly sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes until tender, testing with a fork to ensure they are soft but not falling apart. Drain and allow to cool slightly.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and ground pepper until smooth and well combined.
- Combine ingredients: Once the potatoes are cool enough to handle, cut them into bite-sized pieces if not already done. Gently fold in the chopped hard-boiled eggs, red onion, and mix with the prepared dressing until everything is evenly coated.
- Chill the salad: Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together for the best taste.
- Final touches and serve: Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill for a colorful and fresh finish, if desired.
Notes
- Don’t overcook the potatoes; they should be tender but firm to hold their shape.
- Let potatoes cool slightly before cutting to avoid mushiness.
- Use a good-quality mayonnaise for the best flavor and texture.
- Taste and adjust seasoning after mixing to enhance the salad’s flavor.
- Potato salad tastes best after chilling to allow the flavors to meld.
- Customize with additions like crispy bacon, fresh herbs, or pickle relish if desired.
- This salad can be made ahead and stored in the fridge for several hours or overnight.
