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Creamy Classic Potato Salad Recipe with Eggs and Crisp Celery

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A quick and easy creamy potato salad featuring tender potatoes, hard-boiled eggs, and crisp celery, perfect for summer gatherings and barbecues.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 4 large eggs, hard-boiled and chopped
  • 2 stalks celery, finely chopped
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ¼ cup yellow onion, finely diced (optional)
  • 2 tablespoons fresh dill or parsley, chopped (optional)
  • Salt and pepper to taste
  • ½ teaspoon celery seed

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch (approximately 4 cups or 950ml). Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender but still firm, about 12-15 minutes. Test by piercing a piece with a fork—it should slide in easily but not fall apart. Drain well in a colander and let cool slightly.
  2. Place eggs in a medium saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let sit for 10-12 minutes. Transfer eggs to cold water to cool. Peel and chop roughly once cooled.
  3. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery seed, salt, and pepper. Taste and adjust seasoning as needed. The dressing should be creamy with a slight tang, not too thick or thin.
  4. Add the slightly cooled potatoes, chopped eggs, chopped celery, and diced onion (if using) to the bowl with dressing. Gently fold everything together with a wooden spoon, being careful not to mash the potatoes. The salad should be well coated but still chunky.
  5. Fold in chopped dill or parsley for a burst of freshness. Taste again and add more salt or pepper if needed.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Start potatoes in cold water to ensure even cooking and avoid mushy texture. Mix dressing and season before adding potatoes to better control flavor. Use a wooden spoon or silicone spatula to gently fold ingredients to keep potatoes intact. Chill salad at least 1 hour before serving for best flavor. May substitute mayonnaise with Greek yogurt or vegan mayo for lighter or dairy-free versions.

Nutrition

Keywords: potato salad, creamy potato salad, summer salad, picnic recipe, egg potato salad, celery, classic potato salad

Find it online: https://evabake.com/creamy-classic-potato-salad-recipe-with-eggs-and-crisp-celery-easy-and-perfect-for-summer/