Easy Potato Salad
This easy potato salad is creamy, tangy, and everything you want in a summer side dish. It’s packed with chopped eggs, crisp celery, and a punchy mustard dressing that brings it all together. Perfect for BBQs, picnics, or meal prepping for the week.
Servings 10
Calories 235kcal
Ingredients
- 3 pounds Yukon gold potatoes about 8 large
- 2 celery ribs diced
- ½ cup red onion finely diced
- 5 hard-boiled eggs chopped
Dressing
- 1½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon white sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon pepper
Garnish
- Smoked paprika for garnish
Instructions
- Get prepped: Peel and dice the 3 pounds Yukon gold potatoes into bite-sized chunks. Dice 2 celery ribs. Finely dice ½ cup red onion. Chop 5 hard-boiled eggs. Measure out remaining ingredients.
- Cook the potatoes: Place 3 pounds Yukon gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then simmer for 10 to 12 minutes or until fork-tender. Drain and let cool slightly.
- Make the dressing: In a large bowl, whisk together 1½ cups mayonnaise,2 tablespoons apple cider vinegar, 1 tablespoon yellow mustard, 1 tablespoon white sugar, 1 teaspoon celery seed, 1 teaspoon salt, and ½ teaspoon pepper.
- Assemble: Add the warm potatoes to the bowl with the dressing and gently toss to coat.
- Fold in the celery, red onion, and chopped eggs. Mix until combined.
- Cover and refrigerate for at least 2 hours.
- Sprinkle with Smoked paprika just before serving. Serve chilled.
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 573mg | Potassium: 656mg | Fiber: 3g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 2mg
