American Classic Potato Salad
A creamy and nutritious twist on a classic potato salad, perfect for picnics and meal prep with crunchy celery and rich Yukon Gold potatoes.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes Peeled and diced
- 1 cup mayonnaise For creaminess
- 2 tablespoons apple cider vinegar For tanginess
- 1 tablespoon granulated sugar For balancing flavors
- 2 tablespoons yellow mustard For flavor enhancement
- 1 teaspoon salt Essential for flavor
- 1 teaspoon celery seed For warm, earthy flavor
- 1/2 teaspoon black pepper For hint of spice
- 2 stalks celery Chopped for crunch
- 1 medium onion Diced for sharp contrast
- 3 large hard-boiled eggs Diced for added protein
Instructions
Preparation
- Peel and dice the Yukon Gold potatoes into uniform cubes (about 1-inch pieces).
- Rinse the diced potatoes under cold water to remove excess starch.
- Place the diced potatoes in a large pot and cover with water. Add a pinch of salt.
- Boil over medium-high heat, then reduce to simmer. Cook for 12-15 minutes or until fork-tender.
- While the potatoes cook, chop the celery and onion finely. Set aside.
Cooking/Assembling
- Once potatoes are tender, drain and let them cool slightly.
- In a large mixing bowl, combine mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper. Whisk until smooth.
- Add cooled potatoes, chopped celery, onion, and diced hard-boiled eggs to the bowl.
- Gently fold the mixture until everything is well combined, being careful not to mash the potatoes.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
Serving
- After chilling, stir the potato salad gently. Taste and adjust seasoning as needed.
- Transfer to a serving dish and optionally sprinkle with smoked paprika and chopped green onion for a fresh finish.
- Serve chilled or at room temperature as a hearty side dish or light meal.
Notes
For added flavor, roast potatoes in the air fryer. Allow the salad to chill longer for enhanced taste. Store in a glass container for freshness.