Classic Potato Salad Recipe
This classic potato salad is creamy, tangy, and perfect for summer picnics or family gatherings. Made with mayonnaise, Dijon mustard, and garnished with hard-boiled eggs and paprika, it’s a crowd-pleaser that can also be made vegan-friendly.
Ingredients
For the Salad
- 2 pounds of potatoes whole and unpeeled
- 1/2 cup chopped celery
- 3 hard-boiled eggs chopped
- 1/2 cup chopped red onion
- 1/8 cup chopped fresh parsley
- 1/8 cup chopped fresh dill
For the Dressing
- 1 cup mayonnaise plus more if needed for a creamier consistency
- 2 tablespoons Dijon mustard
- 2/3 cup dill pickle relish
- 3 tablespoons apple cider vinegar plus more if needed for extra tang
- 1 1/2 teaspoons granulated sugar
- Salt and pepper to taste
Garnishes
- 3 additional hard-boiled eggs sliced in half
- Paprika for garnish optional
- Additional chopped fresh parsley for garnish optional
Instructions
Instructions
- Place the whole, unpeeled potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let cool slightly before transferring to the refrigerator to continue cooling. This step can be done the night before.2 pounds of potatoes whole and unpeeled
- When ready to assemble the salad, prepare the dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, dill pickle relish, apple cider vinegar, granulated sugar, and salt and pepper. Mix well and adjust the flavor to your liking.1 cup mayonnaise plus more if needed for a creamier consistency, 2 tablespoons Dijon mustard, 2/3 cup dill pickle relish, 3 tablespoons apple cider vinegar plus more if needed for extra tang, 1 1/2 teaspoons granulated sugar, Salt and pepper to taste
- Add the chopped celery, chopped red onion, chopped hard-boiled eggs, chopped fresh parsley, and chopped fresh dill to the dressing. Stir to combine.1/2 cup chopped celery, 3 hard-boiled eggs chopped, 1/8 cup chopped fresh parsley, 1/8 cup chopped fresh dill, 1/2 cup chopped red onion
- Chop the cooled potatoes and add them to the bowl with the dressing. Gently stir to combine, ensuring the potatoes are well coated. Season with additional salt and pepper to taste, if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Note that the flavors will continue to develop as the potato salad chills. You may need to adjust the dressing by adding more mayonnaise for a creamier consistency, more apple cider vinegar for tang, and a bit more sugar to balance.
- Before serving, garnish with the sliced hard-boiled eggs, sprinkle with paprika, and additional chopped fresh parsley, if desired.3 additional hard-boiled eggs sliced in half, Paprika for garnish optional, Additional chopped fresh parsley for garnish optional
Notes
Note on Making the Classic Potato Salad Recipe Vegan:
To make this potato salad recipe vegan, follow these modifications: Vegan Mayo: Replace regular mayonnaise with vegan mayonnaise. This will provide the same creamy texture and flavor without any animal products. Egg Substitute: For the hard-boiled eggs, use crumbled tofu. Here’s how to prepare it:
Take 1 block of firm tofu and drain it well.
Crumble the tofu into small, egg-like pieces.
To add flavor, you can lightly sauté the crumbled tofu in a pan with a pinch of turmeric (for color), a sprinkle of black salt (kala namak) for an eggy flavor, and a bit of nutritional yeast (optional) for added taste. Cook for about 5 minutes until the tofu is slightly firm.
Use this crumbled tofu in place of the chopped hard-boiled eggs in the salad. Garnish:
Instead of garnishing with sliced hard-boiled eggs, you can garnish with additional crumbled tofu prepared as mentioned above.
Sprinkle with paprika and chopped fresh parsley as usual.
To make this potato salad recipe vegan, follow these modifications: Vegan Mayo: Replace regular mayonnaise with vegan mayonnaise. This will provide the same creamy texture and flavor without any animal products. Egg Substitute: For the hard-boiled eggs, use crumbled tofu. Here’s how to prepare it:
Take 1 block of firm tofu and drain it well.
Crumble the tofu into small, egg-like pieces.
To add flavor, you can lightly sauté the crumbled tofu in a pan with a pinch of turmeric (for color), a sprinkle of black salt (kala namak) for an eggy flavor, and a bit of nutritional yeast (optional) for added taste. Cook for about 5 minutes until the tofu is slightly firm.
Use this crumbled tofu in place of the chopped hard-boiled eggs in the salad. Garnish:
Instead of garnishing with sliced hard-boiled eggs, you can garnish with additional crumbled tofu prepared as mentioned above.
Sprinkle with paprika and chopped fresh parsley as usual.
Tried this recipe?Let us know how it was!