The Best Potato Salad
Ingredients
- 4 medium potatoes, peeled and diced
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional but highly recommended add-ins:
- 1–2 chopped hard-boiled eggs
- ¼ cup diced red onion or green onion
- ¼ cup chopped celery
- Fresh parsley or dill
- 1 teaspoon sugar (balances the vinegar)
Instructions
1. Cook the potatoes
- Place the peeled, diced potatoes in a pot.
- Cover with cold water by about 1 inch.
- Add a pinch of salt.
- Bring to a boil, then simmer 10–12 minutes, until potatoes are tender but not falling apart.
- Drain and let cool slightly. (Warm potatoes absorb dressing better.)
2. Make the dressing
In a bowl, whisk together:
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt & pepper
- (Optional) a small pinch of sugar for balance
Mix until smooth and creamy.
3. Combine
- Place the warm, cooked potatoes in a large bowl.
- Add any mix-ins you like (onion, celery, eggs, herbs).
- Pour the dressing over the potatoes.
- Gently fold everything together until well coated.
4. Chill
- Cover and refrigerate for at least 1 hour.
- Potato salad tastes best once the flavors meld.
5. Serve
- Sprinkle with fresh parsley or a little paprika if desired.
- Serve cold or slightly chilled.