Classic Potato Salad
Creamy, mustardy, with eggs and pickles. The way it's supposed to be. Everyone has an opinion about potato salad. Some people add relish. Some add bacon. Some skip the eggs. Some (incorrectly) use Mir
Ingredients
- 3 pounds Yukon Gold potatoes
- 3 hard-boiled eggs (diced)
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery (diced)
- 1/3 cup dill pickles (diced)
- 2 tablespoons pickle juice
- 2 tablespoons red onion (finely diced
- optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- paprika for garnish
Method
- Cut the potatoes into 3/4-inch cubes (leave the skin on — Yukon Gold skins are thin and tender). Boil in salted water until fork-tender (12-15 minutes). Don't overcook — mushy potatoes make paste, not salad. Drain and immediately toss with apple cider vinegar and salt while hot.
- While the potatoes cool slightly, make the dressing: combine mayo, mustard, pickle juice, salt, and pepper. Gently fold the dressing into the warm (not hot) potatoes along with the diced eggs, celery, pickles, and red onion. The warmth helps the dressing absorb better than mixing everything when cold.
- Cover and refrigerate for at least 2 hours. The flavors meld significantly during this rest. Sprinkle with paprika before serving.