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Creamy Potato Salad

Creamy Potato Salad

This creamy potato salad is everything you love about the classic version—easy to make, full of texture, and absolutely delicious. It’s the kind of side dish that never goes out of style and always disappears at the dinner table.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold or red potatoes cubed
  • 1 cup mayonnaise
  • 1 tbsp yellow mustard
  • 2 tsp apple cider vinegar
  • 2 tsp sugar
  • Salt and pepper to taste
  • 1/2 cup red onion finely chopped
  • 2 celery stalks diced
  • 3 hard-boiled eggs chopped (optional)
  • Fresh parsley for garnish optional

Method
 

  1. Boil cubed potatoes in salted water for 10–15 minutes until fork-tender. Drain and let cool completely.
  2. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
  3. Add chopped celery, red onion, and eggs (if using).
  4. Fold in the cooled potatoes gently to avoid breaking them.
  5. Cover and refrigerate for at least 1 hour before serving. Garnish with fresh parsley if desired.