Classic Potato Salad with Eggs
A creamy, tangy American picnic staple made with golden potatoes, tender eggs, and a zesty mustard-vinegar dressing. Perfect for summer gatherings or meal prep, this no-meat, no-alcohol recipe offers bold flavor and effortless adaptability.
- Prep Time: 20
- Cook Time: 15
- Total Time: 55
- Yield: 8 servings
- Category: salads
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pounds gold potatoes, peeled and cubed
4 large hard-boiled eggs, peeled and diced
2 celery ribs, diced
½ cup mayonnaise
2½ tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon granulated garlic
Salt and pepper to taste
Finely sliced green onions for garnish
Instructions
Cook cubed potatoes in salted boiling water until tender but firm, about 15 minutes; drain and shock in cold water
Peel and dice the hard-boiled eggs
Mix mayonnaise, vinegar, dijon mustard, and granulated garlic until smooth
Combine cooled potatoes, diced eggs, and celery in a large bowl
Fold in the dressing until ingredients are evenly coated, avoiding excess
Garnish with green onions and refrigerate for 30 minutes before serving
Notes
Chill for up to 8 hours for peak flavor
Store in an airtight container for 2-3 days
Optional additions: mustard seeds, paprika, or relish
Adjust vinegar-mayonnaise ratio to taste
Find it online: https://cookingwithramsay.com/classic-potato-salad-with-eggs/