Classic American Potato Salad (Print Version)

Creamy, tangy salad of potatoes, eggs, celery, and mustard-mayo dressing for gatherings and picnics.

# Ingredients:

→ Potatoes

01 - 900 g Yukon Gold or Russet potatoes, peeled and cut into 2.5 cm chunks

→ Dressing

02 - 160 ml mayonnaise
03 - 2 tablespoons yellow mustard
04 - 1 tablespoon apple cider vinegar
05 - 0.5 teaspoon kosher salt
06 - 0.25 teaspoon black pepper
07 - 0.5 teaspoon sugar

→ Vegetables

08 - 2 celery stalks, finely diced
09 - 0.5 small red onion, finely diced
10 - 4 tablespoons chopped dill pickles or sweet relish (optional)

→ Eggs

11 - 3 large eggs, hard-boiled, peeled, and chopped

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Paprika, for sprinkling

# Steps to Follow:

01 - Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes or until potatoes are fork-tender. Drain thoroughly and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and sugar until the mixture is smooth and well blended.
03 - Add the warm, drained potatoes to the bowl with the dressing. Gently toss to coat all the pieces evenly. Let stand for 5 minutes so the potatoes absorb the flavors.
04 - Fold in diced celery, red onion, pickles or relish (if using), and chopped eggs. Mix gently to avoid breaking up the potatoes excessively.
05 - Taste and adjust the seasoning if necessary. Cover and refrigerate for at least 1 hour to allow flavors to develop.
06 - Before serving, garnish with chopped chives or parsley and a light sprinkle of paprika. Serve chilled.

# Additional Notes:

01 - For an extra tangy flavor, combine yellow and Dijon mustard.
02 - Red potatoes will yield a firmer texture and hold their shape better.
03 - You may substitute chopped dill pickles with sweet relish for a touch of sweetness.
04 - For a lighter dressing, replace half the mayonnaise with plain Greek yogurt.
05 - This salad pairs exceptionally well with grilled meats, burgers, or sandwiches.

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