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Creamy Potato Salad

Creamy Potato Salad

There’s something nostalgic about a bowl of potato salad. It’s creamy, comforting, and just plain delicious. Whether it’s a summer BBQ, a family picnic, or a Sunday lunch, this classic side dish always makes an appearance—and for good reason!
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

🥔 For the Salad:
  • Potatoes – Waxy potatoes like Yukon Gold or red potatoes hold their shape well.
  • Hard-boiled eggs – Adds richness and texture.
  • Celery – For crunch and freshness.
  • Red onion – Or use white or green onions for a milder flavor.
  • Fresh parsley – Optional for garnish and a pop of color.
🥄 For the Dressing:
  • Mayonnaise – The creamy base of the salad.
  • Yellow mustard – Adds tang and classic flavor.
  • Vinegar – White vinegar or apple cider vinegar works well.
  • Sugar – Just a touch to balance the tanginess.
  • Salt and pepper – To taste.

Method
 

Boil the Potatoes
  1. Wash and peel (or leave the skin on if using red potatoes) and cut into evenly sized chunks. Boil in salted water until fork-tender, about 10–15 minutes. Drain and let cool.
  2. Tip: Don’t overcook or they’ll turn to mush! You want them tender but still holding their shape.
Prepare the Eggs
  1. While the potatoes are boiling, hard-boil the eggs (about 10 minutes in boiling water). Peel and chop once cooled.
Mix the Dressing
  1. In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Taste and adjust as needed—some like it tangier, others sweeter.
Combine Everything
  1. Gently fold the cooked potatoes, chopped eggs, diced celery, onion, and dressing together. Mix just until everything is coated—you don’t want to break the potatoes too much.
Chill and Serve
  1. Cover and refrigerate for at least 1 hour before serving. It gives the flavors time to meld and the salad to firm up.