Classic Potato Salad: A Deliciously Simple Side
A timeless classic, this potato salad is a perfect side dish for any occasion. Easy to make and incredibly satisfying, it's a crowd-pleaser that brings comfort and flavor to your table.
Equipment
- large pot
- small bowl
- large bowl
Ingredients
- 1 1/2-2 pounds red potatoes Use waxy varieties like red, Yukon Gold, Fingerling, or New potatoes. Ensure potatoes are cut to roughly the same size for even cooking.
- 3-4 hard boiled eggs
- ½ cup celery chopped
- ½ cup onion finely chopped
- ⅔ cup mayonnaise Sugar can be omitted if Miracle Whip is used instead of mayonnaise.
- 1 Tablespoon milk
- 1 Tablespoon yellow mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Boil potatoes in cold water for about 15 minutes until fork-tender. Drain and rinse with cold water, then cool completely. Prepare hard-boiled eggs.
- In a small bowl, whisk together mayonnaise, milk, mustard, sugar, salt, and pepper. Adjust seasonings to taste.
- Chop the cooled potatoes, hard-boiled eggs, celery, and onion into bite-sized pieces.
- Combine the chopped ingredients in a large bowl and pour the dressing over. Mix gently until evenly coated.
- Taste and adjust salt or pepper if necessary. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Storage
- Store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Notes
Use waxy potato varieties such as red, Yukon Gold, Fingerling, or New potatoes to maintain shape; starchy potatoes like russets may fall apart. Ensure potatoes are cut to roughly the same size for even cooking. The salad is best served after chilling for at least 1 hour.