Go Back
–+ portions
Close-up of a bowl of creamy potato salad, featuring red onion, celery, and parsley garnish.

Potato Salad

A classic potato salad recipe.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Portions: 6 people
Type de plat: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingrédients
  

  • 2 lbs Potatoes Yukon Gold or red potatoes, cut into 1-inch cubes
  • 1/2 cup Mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup Celery finely chopped
  • 1/4 cup Red onion finely chopped
  • 2 tablespoons Fresh parsley chopped

Equipment

  • Large pot
  • Colander
  • Large bowl

Method
 

  1. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
  2. Bring the water to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Do not overcook.
  3. Drain the potatoes in a colander and let them cool for about 10 minutes.
  4. In a large bowl, combine the mayonnaise, Dijon mustard, chopped celery, chopped red onion, and chopped parsley.
  5. Add the slightly cooled potatoes to the bowl with the dressing. Gently toss to combine, being careful not to mash the potatoes.
  6. Season with salt and black pepper to your taste. Stir gently again.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

You can add hard-boiled eggs, pickles, or relish for extra flavor.

Tried this recipe?

Let us know how it was!