The Best Potato Salad with Boiled Eggs: A Delicious Delight
A classic, creamy potato salad made with tender Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing, perfect for any occasion.
Equipment
- large pot
- small bowl
- medium bowl
- large bowl
Ingredients
- 2 lb gold potatoes scrubbed
- 4 large hard-boiled eggs peeled and chopped
- ½ sweet onion diced
- 2 stalks celery diced
- 2 dill pickle spears finely chopped
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon celery seed
- to taste salt and black pepper
- fresh chopped dill Optional garnish
- paprika Optional garnish
Instructions
- Boil scrubbed potatoes in cold water until fork-tender, about 20 minutes. Drain and let cool slightly before peeling and cubing into a medium bowl.
- While potatoes cool, mix vinegar, salt, and pepper in a small bowl. Pour over warm potatoes and gently toss. Refrigerate for 20 minutes to chill.
- In a large bowl, combine mayonnaise, mustard, and celery seed. Stir in diced celery, onion, and pickles until coated.
- Add the chilled potatoes and chopped eggs to the dressing mixture. Gently mix everything together. Season with additional salt and pepper if needed.
- Chill the potato salad thoroughly before serving. Garnish with fresh dill and paprika if desired.
Notes
For best results, cover and refrigerate one day before serving. Peeling potatoes is optional, though preferred for texture. Add vinegar mixture to potatoes while still warm to enhance flavor. Do not add mayonnaise dressing to warm potatoes, as it may become liquidy.