Creamy and tangy classic potato salad.

This classic potato salad is a delightful blend of creamy and tangy flavors with a satisfying crunch from the red onion and celery. The combination of tender potatoes, rich mayonnaise, and zesty mustard creates a deliciously smooth texture, while the sweet pickle relish adds a touch of sweetness. The apple cider vinegar gives it a subtle tang that balances the overall flavor. Serve this potato salad as a side dish at barbecues, picnics, or family gatherings. It pairs perfectly with grilled meats like burgers, hot dogs, and chicken, as well as other classic sides like coleslaw and baked beans.

Ingredients

• 2 pounds potatoes (Yukon Gold or Russet)
• 3 large eggs, hard-boiled and chopped
• 1 cup mayonnaise
• 2 tablespoons yellow or Dijon mustard
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1/4 cup sweet pickle relish
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• Fresh parsley for garnish (optional)
• Bacon crumble for garnish (optional)

Directions

1. Prepare potatoes: Peel and cut the potatoes into bite-sized chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool.
2. Combine ingredients: In a large mixing bowl, combine the mayonnaise, mustard, red onion, celery, pickle relish, apple cider vinegar, salt, and black pepper. Mix until well combined.
3. Add potatoes and eggs: Gently fold in the cooled potatoes and chopped hard-boiled eggs. Mix until the potatoes are well coated with the dressing.
4. Chill: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
5. Garnish and serve: Before serving, sprinkle with paprika and fresh parsley if desired.

Enjoy this classic potato salad at barbecues, picnics, or as a side dish for your favorite meals.

Metric equivalents

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