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Potato Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A classic potato salad with a tangy dressing, perfect for picnics and gatherings.

Ingredients

Potatoes

  • 2 pounds red potatoes or Yukon Gold potatoes
  • 2 1/2 teaspoons kosher salt (divided)
  • 3 large eggs (optional)
  • 2 spears dill pickle spears or 1/4 cup sweet pickle relish
  • 2 medium stalks celery
  • 1 large shallot
  • 2 medium scallions (optional)
  • 1/4 small bunch fresh parsley, dill, or a combination
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar or rice vinegar (divided)
  • to taste Freshly ground black pepper

Instructions 

  • Cut potatoes into 3/4-inch chunks, boil in salted water until fork-tender, about 8-10 minutes, then drain and cool.
  • Prepare eggs, pickles, celery, shallot, scallions, and herbs; mix with remaining salt, mayonnaise, mustard, and 1 tablespoon vinegar.
  • Drain potatoes, spread on a baking sheet, sprinkle with remaining vinegar, and let cool for 15 minutes.
  • Gently fold potatoes into the dressing, season with salt and pepper, then refrigerate for at least 1 hour.

Notes

This potato salad tastes even better the next day as flavors meld.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Potato