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Classic Potato Salad

This potato salad features tender, boiled potatoes tossed with a tangy mayonnaise-based dressing, accented by sharp red onions and fresh herbs. The dish offers a satisfying contrast of creamy, crunchy, and earthy textures, finished with a bright, flavorful punch. It’s perfect served chilled, showcasing a homestyle, rustic presentation.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds waxy potatoes (Yukon Gold or red potatoes) preferably unpeeled
  • 1/2 cup mayonnaise or Greek yogurt for tang
  • 1 tablespoon Dijon mustard adds a spicy kick
  • 1 tablespoon apple cider vinegar brightens the dressing
  • 1/4 cup thinly sliced red onion soaked in cold water for 10 minutes
  • 2 tablespoons chopped fresh dill or parsley adds vibrant flavor
  • 2 large hard-boiled eggs chopped, optional for richness
  • to taste Salt and freshly ground black pepper adjust to taste

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Sharp Knife
  • Mixing bowl
  • Spoon or Spatula

Method
 

  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 15 minutes. Drain and rinse with cold water to stop cooking and cool the potatoes.
  2. While the potatoes cool, prepare the dressing by whisking together mayonnaise, Dijon mustard, and apple cider vinegar in a mixing bowl until smooth and slightly tangy.
  3. Drain the soaked red onion slices, then add them to the dressing. Mix well to combine, allowing the sharpness to mellow slightly.
  4. Peel the cooled potatoes if desired, then chop them into bite-sized pieces. Add the potatoes to a large mixing bowl.
  5. Pour the dressing over the potatoes, gently folding with a spoon or spatula to coat each piece evenly. You should hear a slight crackle as the dressing coats the warm potatoes.
  6. Chop the hard-boiled eggs and sprinkle them over the salad, then fold again to distribute evenly.
  7. Gently stir in chopped herbs, then season with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
  8. Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and potatoes to absorb the dressing.
  9. Once chilled, give the salad a gentle stir, then serve in bowls garnished with additional herbs if desired. Enjoy the creamy, tangy crunch!

Notes

For extra flavor, add a dash of paprika or a squeeze of lemon juice before serving. This potato salad is best enjoyed within 2-3 days for optimal freshness.