Classic Potato Salad

• 4 cups diced potatoes (about 4 medium)
• 1/2 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup diced celery
• 1/4 cup diced red onion
• Fresh parsley for garnish (optional)

Steps

1. 1 Boil diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
2. 2 In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
3. 3 Gently fold in the cooled potatoes, celery, and red onion until well combined.
4. 4 Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 1 hour before serving.
5. 5 Garnish with fresh parsley before serving, if desired.

Nutrition

Tips

• For extra flavor, boil the potatoes in their skins and peel after cooking.
• substitution for Dijon mustard: use 1 tablespoon yellow mustard.
• For a healthier twist, use Greek yogurt instead of mayonnaise.
• Adding a hard-boiled egg can boost protein and flavor.
• Letting it sit overnight in the fridge enhances the flavors.

Storage

Store in an airtight container in the fridge for up to 3 days. Can be frozen, though texture may change upon thawing. Reheat gently if desired.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside burgers and hot dogs at your next cookout.
• Enjoy with a side of coleslaw for a classic combo.
• Perfect as a picnic staple.

FAQ