Classic Potato Salad with Eggs (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1.5 lb Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 -
4 large hard-boiled eggs, peeled and chopped
03 -
1 cup mayonnaise
04 -
2 tablespoons yellow mustard
05 -
1 tablespoon white wine vinegar or apple cider vinegar
06 -
2 teaspoons granulated sugar
07 -
0.5 teaspoon celery seed (optional)
08 -
2 celery stalks, finely chopped
09 -
0.25 cup finely diced red onion or sweet onion
10 -
2 tablespoons chopped fresh parsley
11 -
Salt and freshly ground black pepper, to taste
12 -
Smoked paprika or chopped chives for garnish (optional)
# Steps to Follow:
01 -
Place potatoes in a large pot; cover with cold water and add a pinch of salt. Bring to a rolling boil, then reduce heat and simmer until potatoes are fork-tender, 10–12 minutes. Drain and let cool slightly.
02 -
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper until smooth and balanced.
03 -
Add warm potatoes, chopped eggs, celery, onion, and parsley to the bowl. Gently fold ingredients together, taking care not to over-mash the potatoes—aim for a creamy texture with some bite.
04 -
Taste and adjust seasoning as needed. Cover and refrigerate for at least 2 hours (overnight is best) to let flavors meld. Before serving, give it a final stir, garnish with smoked paprika or chives, and serve chilled.
# Additional Notes:
01 -
For better flavor, allow the salad to chill overnight.