Go Back
–+ servings
Eightyrecipes
Classic Potato Salad
by Bity · eightyrecipes.com
This classic potato salad is creamy and tangy with mayo, mustard, eggs, celery and onion. An easy make-ahead side that only gets better chilled.
A plate of creamy classic potato salad with celery and egg
No ratings yet
Print Recipe Pin Recipe Rate Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 7 servings
Calories 365 kcal

Ingredients  

Salad

  • 2.5 lb Yukon Gold or red potatoes peeled and cut into bite-size chunks
  • 3 eggs hard-boiled and chopped
  • 1/2 cup celery finely diced
  • 1/4 cup onion finely diced

Dressing

  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • First, place the potatoes in a large pot and cover with cold water.
    Diced spuds in a pot of cold water
  • Next, bring to a boil and cook until fork-tender, about 10 to 12 minutes, then drain and cool slightly.
  • Then hard-boil the eggs, peel, and chop them.
    Chopped hard-boiled eggs on a board
  • After that, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper in a large bowl.
  • Fold in the potatoes, eggs, celery, and onion until evenly coated.
    Folding the creamy mixture in a glass bowl
  • Finally, chill for at least 1 hour before serving.

Notes

Nutrition values are an estimate. Season the warm potatoes with a splash of vinegar so the flavor soaks in. Keeps 3 to 4 days; does not freeze. Do not leave out longer than 2 hours (1 hour above 90F).
Nutrition
Calories 365 kcal
Fat 25 g
Saturated Fat 4 g
Protein 5 g
Carbohydrates 28 g
Sugar 3 g
Sodium 450 mg
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating