Prep & Cook Time
Prep: 20 minutes
Cook: 20 minutes
Chill: 1 hour (recommended)
Total: ~1 hour 40 minutes
🍽️ Servings
6–8 servings
🧾 Ingredients
Potato Salad
2½ lbs (about 1.1 kg) potatoes (Yukon Gold or russet)
4 large eggs, hard-boiled
½ cup red onion, finely diced
½ cup celery or green onion, finely chopped
Salt, to taste (for boiling water)
Creamy Dressing
¾ cup mayonnaise
2 tablespoons yellow or Dijon mustard
1 tablespoon apple cider vinegar or pickle juice
½ teaspoon sugar (optional, for balance)
½ teaspoon black pepper
¾ teaspoon salt (adjust to taste)
Optional: ½ teaspoon paprika
👩🍳 Instructions
Cook the Potatoes
Peel (or leave skins on) and cut potatoes into bite-size chunks.
Boil in well-salted water for 10–12 minutes, until fork-tender but not mushy.
Drain and let cool slightly.
Prepare the Eggs
Chop hard-boiled eggs into small pieces.
Make the Dressing
In a large bowl, whisk together mayonnaise, mustard, vinegar (or pickle juice), sugar, salt, pepper, and paprika.
Assemble
Gently fold warm potatoes into the dressing (they absorb flavor better when slightly warm).
Add eggs, onion, and celery/green onion.
Mix carefully to keep texture intact.
Chill & Serve
Cover and refrigerate for at least 1 hour.
Taste and adjust seasoning before serving.