Creamy Classic Potato Salad with Hard-Boiled Eggs

Few side dishes evoke the warmth of summer picnics, backyard barbecues, and family gatherings quite like a perfectly madeCreamy Classic Potato Salad. This timeless recipe features tender, diced potatoes, crisp celery, zesty red onion, and chopped hard-boiled eggs, all lovingly tossed in a rich, tangy, and slightly sweet mayonnaise-based dressing. It’s a dish that’s simple in its components but complex in its comforting flavor, offering a delightful blend of textures and tastes. Easy to prepare in advance and always a crowd-pleaser, this potato salad is an essential part of any comfort food spread and a true taste of home.

Ingredients:

For the Potatoes:

• 2 pounds starchy potatoes (Russet or Yukon Gold work best), peeled and cut into ½ to ¾-inch cubes
• 1 teaspoon salt (for cooking water)

For the Mix-ins:

• 3 large hard-boiled eggs, cooled, peeled, and chopped
• ½ cup celery, finely diced (about 2 stalks)
• ¼ cup red onion, finely diced (or sweet onion)
• 2 tablespoons fresh parsley, chopped (plus more for garnish)

For the Creamy Dressing:

• ¾ cup mayonnaise (full-fat preferred for wealth)
• 2 tablespoons yellow mustard (or Dijon for a sharper tang)
• 1 tablespoon white vinegar or apple cider vinegar (for brightness)
• 1-2 teaspoons granulated sugar (or to taste, balances the tang)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)
• Pinch of paprika (optional, for color and subtle flavor)

Step-by-Step Instructions:

1. Cook the Potatoes:
   • Place the cubed potatoes in a large pot and cover them with cold water by about 1 inch.
   • Add 1 teaspoon of salt to the water.
   • Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are fork-tender but not mushy. They should hold their shape.
   • Drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This prevents a watery potato salad. Transfer them to a large mixing bowl.
2. Prepare the Dressing:
   • While the potatoes are cooking and draining, prepare the dressing. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, granulated sugar (start with 1 teaspoon), salt, black pepper, and paprika (if using).
   • Taste the dressing and adjust seasonings as needed. If you like it sweeter, add more sugar; tangier, more vinegar; grocer, more pepper.
3. Combine Ingredients:
   • To the bowl with the warm (but not hot) drained potatoes, add the chopped hard-boiled eggs, finely diced celery, finely diced red onion, and 2 tablespoons of chopped fresh parsley.
   • Pour the prepared creamy dressing over the potatoes and other ingredients.
4. Gently Mix and Chill:
   • Using a large rubber spatula, gently fold all the ingredients together until the potatoes and vegetables are evenly coated with the dressing. Be gentle to avoid mashing the potatoes too much.
   • Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to melt and develop, which is crucial for the best potato salad.
5. Serve:
   • Before serving, give the potato salad another gentle stir. Taste and adjust seasoning one last time if needed (sometimes it needs a little more salt or pepper after chilling).
   • Transfer to a serving bowl, garnish with extra fresh parsley and a dash of black pepper (and perhaps some additional hard-boiled egg slices), and serve cold.

Tips, Variations, and Storage:

• Potato Choice:Starchy potatoes (Russet, Idaho, Yukon Gold) break down slightly and absorb the dressing well. Waxier potatoes (Red Bliss, New Potatoes) hold their shape better if you prefer a firmer texture.
• Don’t Overcook Potatoes:Mushy potatoes make for a less appealing salad. Cook until just tender.
• Warm Potatoes, Cold Dressing:Mixing the dressing with slightly warm (but not hot) potatoes allows the potatoes to absorb the flavors better.
• Crisp Veggies:For extra crunch, you can soak diced red onion in cold water for 10 minutes, then drain, to mellow its strong flavor.
• Bacon Love:Cooked and crumbled bacon bits are a fantastic addition for a smoky, salty crunch. Add just before serving or during the mix-in step.
• Herb Variations:Chives or dill can be used in place of or in addition to parsley.
• Tangy Kick:A teaspoon of pickle relish (sweet or dill) can be added to the dressing.
• Healthier Option:Use light mayonnaise, but note it may affect the richness. Greek yogurt can replace some mayo for protein, but it will alter the classic flavor.
• Storage:Classic Potato Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.

Pairings:

• Main Dishes:Perfect with grilled burgers, hot dogs, BBQ pulled pork, fried chicken, grilled steak, or any picnic-style main course.
• Other Sides:Coleslaw, corn on the cob, baked beans, or watermelon.
• Drinks:Iced tea, lemonade, or a cold beer.

Quick Info:

• Prep Time:20 minutes
• Cook Time:15-20 minutes
• Chilling Time:Minimum 2 hours (preferably overnight)
• Total Time:Approximately 2 hours 35 minutes – 4 hours (mostly passive chilling)
• Servings:6-8
• Kitchen:American Comfort Food
• Effort Level:Easy