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Classic American Potato Salad

A creamy, tangy potato salad that is a staple at picnics and barbecues, customizable to fit your taste.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs potatoes Waxy potatoes like red or Yukon Gold are best.
  • 4 large hard-boiled eggs, chopped
  • 1 cup mayonnaise For a lighter option, Greek yogurt can be used.
  • 2 tbsp yellow mustard
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Paprika for garnish (optional)

Method
 

Preparation
  1. Boil potatoes for 15–20 minutes until fork-tender. Drain, cool, and cut into bite-sized chunks.
  2. In a large bowl, combine potatoes, chopped eggs, celery, and onion.
  3. Add mayonnaise, mustard, salt, and black pepper.
  4. Gently mix until everything is evenly coated.
  5. Cover and refrigerate for at least 1 hour before serving.
  6. Sprinkle with paprika if desired and serve chilled.

Notes

To store, keep in an airtight container in the refrigerator for 3 to 4 days. Avoid leaving it out at room temperature for too long. Consider adding fresh herbs on top for an extra touch.