American Classic Potato Salad
Classic Potato Salad with eggs, crisp celery, onion, and a creamy mayonnaise dressing. This American Classic Potato Salad is the perfect summertime side dish, and it's so easy to make!
Servings: 8
Equipment
- Stove
Ingredients
- 8 Yukon Gold potatoes, peeled and diced
- 1.5 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons granulated sugar
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon pepper
- 3 small celery ribs, diced
- 1/4 cup yellow or white onion, diced
- 5 hard-boiled eggs, diced or sliced
- Smoked paprika and chopped green onion, for garnish, optional
Instructions
- Peel and roughly dice the potatoes into 3/4 inch chunks. Place them in a medium-sized pot with cold water to cover, and a dash of salt. Bring to a low boil and cook until potatoes are just tender (test with a fork). Drain and rinse with cold water; then, transfer to a large mixing bowl.
- Chop the celery ribs, onion, and hard-boiled eggs. Place the chopped ingredients into the mixing bowl with the cooled potatoes.
- In a separate small mixing bowl, mix together the mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper.
- Pour mayonnaise mixture over the potato mixture, and stir until evenly combined.
- Cover and chill for at least 30 minutes before serving.
- Garnish with green onions and a sprinkling of smoked paprika. Serve.
Nutrition
Calories: 480kcal | Carbohydrates: 33g | Protein: 8g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 651mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 2mg
