Creamy Potato Salad

Here’s a classic Creamy Potato Salad—simple, comforting, and perfect for picnics or weeknight meals.

Creamy Potato Salad

Ingredients

• 2 lb (900 g) potatoes (Yukon Gold or red potatoes work best)

• ¾ cup mayonnaise

• 1–2 tbsp yellow or Dijon mustard (to taste)

• 2 tbsp apple cider vinegar or pickle juice

• ½ small red onion, finely diced

• 2–3 celery stalks, finely chopped

• 3 hard-boiled eggs, chopped (optional but classic)

• 2 tbsp fresh dill or parsley, chopped

• Salt and black pepper, to taste

• Paprika, for garnish (optional)

Instructions

1. Cook the potatoes

   • Scrub and cut potatoes into bite-sized pieces.

   • Place in cold, salted water and bring to a boil.

   • Cook 10–15 minutes, until just fork-tender.

   • Drain and let cool slightly.

2. Make the dressing

   • In a large bowl, whisk together mayonnaise, mustard, and vinegar (or pickle juice).

   • Season with salt and pepper.

3. Assemble

   • Gently fold warm (not hot) potatoes into the dressing.

   • Add onion, celery, eggs, and herbs.

   • Taste and adjust seasoning.

4. Chill

   • Cover and refrigerate at least 1 hour for best flavor.

5. Serve

   • Garnish with paprika or extra herbs before serving.

Tips & Variations

• Extra creamy: Add a splash of milk or sour cream.

• Tangy: Use dill pickles or capers.

• Lighter: Replace half the mayo with Greek yogurt.

• Loaded style: Add crispy bacon and shredded cheddar.

If you want a German-style, no-mayo, or vegan version, tell me your preference and I’ll tailor it.