Classic Potato Salad
Tender potatoes tossed while warm with a little vinegar, then folded into a creamy dressing with celery, eggs and herbs.
- Servings
- 8
- Prep
- 20 min
- Cook
- 20 min
- Total
- 1 hr 40 min
Ingredients
Equipment
- Large pot
Instructions
Cover the potatoes with cold, well-salted water, bring to a boil and simmer until just tender when pierced, 10–12 minutes. Don’t let them fall apart.
Drain and spread on a tray, then sprinkle with the vinegar while hot; warm potatoes soak up the flavor. Cool to room temperature, 20 minutes.
Stir the mayonnaise, mustard, salt and pepper together in a large bowl.
Fold in the potatoes, eggs, celery, onion and dill. Chill for at least 1 hour before serving.
Notes
- Keep mayonnaise-based salads cold. Don’t leave them out for more than 2 hours (1 hour on a hot day).
- Keeps 3 days in the fridge.
My notes
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Nutrition estimate
- Calories
- 305
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 18 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
