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Classic Creamy Potato Salad: A Crowd-Pleasing Favorite

A creamy, flavorful potato salad perfect for gatherings, combining tender potatoes, eggs, fresh herbs, and a tangy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes Hold shape well, buttery texture
  • 1 teaspoon salt, for boiling water
  • 3 large eggs, hard-boiled and chopped
  • ¾ cup mayonnaise Full-fat preferred
  • 1 tablespoon yellow mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt, for seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
  • 2 stalks celery, finely chopped
  • ½ cup red onion, finely diced
  • 2 tablespoons chopped dill pickles or sweet pickles (optional)
  • 1 tablespoon fresh dill, chopped (or dried)
Optional Garnish
  • to taste sliced hard-boiled egg, fresh parsley, or paprika
  • 1 cup shredded cooked chicken (grilled or rotisserie-style)
  • or 1 cup diced grilled beef (flank or sirloin)

Method
 

  1. Boil the potatoes in salted water until fork-tender, then drain and cool.
  2. While potatoes cook, boil eggs, peel, chop, and set aside.
  3. Mix mayonnaise, mustard, vinegar, sugar, salt, pepper, and garlic powder to make the dressing.
  4. Gently fold cooled potatoes, chopped eggs, celery, red onion, pickles, and dressing in a large bowl. Add dill and adjust seasoning.
  5. Refrigerate for at least 1 hour before serving. Garnish with eggs, paprika, parsley, or dill as desired.

Notes

Chill the salad to allow flavors to meld. Adjust seasoning to taste before serving.