Name: Classic Potato Salad with Hard-Boiled Eggs and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 pounds Yukon Gold or red potatoes, peeled and cubed; 1 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; Salt and pepper to taste; 1 cup celery, diced; 1/2 cup red onion, diced; 4 hard-boiled eggs, chopped; Fresh parsley, chopped

Jump to Recipe

Introduction

Potato salad is a classic side dish that brings comfort and flavor to any meal. This version features creamy mayonnaise, tangy mustard, and crisp vegetables, making it a perfect dish for picnics, barbecues, or casual gatherings.

The image shows two clear glass bowls filled with creamy potato salad placed on a light wooden board with a white marbled texture underneath. Each bowl contains chunky yellow potato pieces mixed with small diced bits of celery, red onion, and pickles, all coated in a smooth white dressing. The salad is sprinkled with chopped green herbs and black pepper on top. A spoon is visible inside the bowl in the front. In the background, there is a blurred bunch of green leafy herbs adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds potatoes (Yukon Gold or red), peeled and cubed
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 cup celery, diced
1/2 cup red onion, diced
4 hard-boiled eggs, chopped
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
Step 2: In a large bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
Step 3: Once the potatoes are cool, add them to the bowl along with the celery, red onion, and chopped eggs. Gently mix until combined.
Step 4: Refrigerate for at least 1 hour before serving. Garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, add a teaspoon of smoked paprika or a dash of hot sauce to the dressing.
Swap mayonnaise for Greek yogurt to make a lighter version.
Try adding chopped pickles or capers for a tangy twist.
Use red potatoes with the skin on for added texture and color.

Storage

Store potato salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and keep it chilled. Avoid freezing as it can separate the dressing and change the texture.

How to Serve

A white bowl filled with creamy potato salad sits on a round wooden board with a white marbled surface beneath it. The salad has several layers, starting with chunks of soft, light yellow potatoes covered in a smooth, pale yellow dressing mixed with small bits of red onion. Fresh green chopped herbs are sprinkled generously on top, adding a bright contrast to the creamy mixture. A silver spoon rests inside the bowl on the right side, and a white cloth with soft folds is partially visible on the left side of the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare potato salad ahead of time?

Yes, potato salad tastes even better after sitting a few hours as the flavors meld. Just be sure to keep it refrigerated and serve within 3 days.

How do I prevent the potatoes from becoming mushy?

Use waxy potatoes like Yukon Gold or red potatoes and cook them just until tender. Overcooking can cause them to become mushy and fall apart when mixed.