Classic Potato Salad with Eggs and Celery
Tender Yukon Gold potatoes, chopped eggs, celery, and red onion folded into a creamy mayonnaise, mustard, and vinegar dressing.
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes cut into 1-inch chunks
- 1 tbsp kosher salt for the cooking water
- 3 large eggs
- ⅔ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar divided
- 2 celery stalks finely diced
- ¼ cup red onion finely chopped
- 3 tbsp sweet pickle relish
- ¼ cup fresh parsley or chives chopped
- ½ tsp celery seed
- salt and black pepper to taste
Instructions
Cooking
- Put the potatoes in a large pot, cover with cold water by an inch, add the salt, and bring to a boil. Simmer 8 to 10 minutes until tender but still holding together.
- Meanwhile, put the eggs in a pot, cover with cold water, bring to a boil, cover, turn off the heat, and let sit 12 minutes. Cool in ice water, then peel and chop.
- Drain the potatoes and spread them out. Sprinkle with 1 tablespoon of the vinegar and let cool about 20 minutes until just warm.
- Whisk the mayonnaise, mustard, remaining tablespoon of vinegar, celery seed, and a little salt and pepper in a large bowl. Stir in the celery, onion, relish, parsley, and eggs.
- Gently fold in the potatoes. Adjust the salt, pepper, and vinegar.
- Cover and refrigerate at least 1 hour before serving.
Notes
Prep and cook time do not include the 1 hour of chilling. Nutrition values are an estimate per serving, based on 8 servings. Store in the refrigerator for up to 3 days. Do not leave out longer than 2 hours (1 hour above 90°F).