Ingredients
Potatoes
- 2 lbs Russet potatoes, peeled and diced
Dressing
- 1 1/2 cups mayonnaise
- 1 tbsp white vinegar
- 1 tbsp yellow mustard
- 1 tsp salt
- 1/2 tsp black pepper
Add-ins
- 1/2 cup onion, diced
- 1 cup celery, diced
- 4 hard boiled eggs, chopped
Instructions
- Boil Potatoes: Place peeled and diced Russet potatoes into a large pot of boiling water. Cook until tender but not mushy, approximately 10-15 minutes. Drain well to avoid sogginess.
- Cool and Prepare Potatoes: Allow boiled potatoes to cool. You may cut them into cubes either before or after boiling, ensuring they are bite-sized for easy mixing.
- Make Dressing: In a large mixing bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and black pepper. Mix thoroughly until the dressing is smooth and well blended.
- Combine Ingredients: Add the cooled potatoes, diced celery, diced onion, and chopped hard boiled eggs into the bowl with the dressing. Gently toss all ingredients together to evenly coat the salad.
- Chill: Cover the salad tightly with plastic wrap or a lid and refrigerate for at least 4 hours. This resting time allows the flavors to meld and develop.
- Serve: Remove from the refrigerator, give a gentle stir, and serve chilled. Enjoy your classic potato salad as a delicious side dish.
Notes
- Do not overcook potatoes to avoid a mushy texture; they should be tender but firm.
- For best flavor, refrigerate the salad for at least 4 hours or overnight.
- You can use red potatoes or Yukon Gold for a slightly different texture and flavor.
- Add fresh herbs like dill or parsley for extra freshness if desired.
- Adjust salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
