Name: Classic Potato Salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 Servings
Cuisine: American
Ingredients: 3 pounds potatoes; 3.75 teaspoons salt; 0.667 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 0.25 tsp black pepper; 0.5 cup red onion; 0.25 cup celery; 0.25 cup fresh parsley

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Classic Potato Salad

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Ingredients

Warning0 allergens identified

Classic Potato Salad

3 pounds potatoes(thin-skinned, such as Yukon gold, peeled and cut into 1/2- to 3/4-inch cubes)

3 ¾ teaspoons salt(divided)

⅔ cup mayonnaise

1 tbsp Dijon mustard

1 tbsp white wine vinegar

¼ tsp black pepper

½ cup red onion(chopped)

¼ cup celery(chopped)

¼ cup fresh parsley(chopped, plus more for serving)

Instructions

Place potatoes in a Dutch oven or other 5- to 6-qt. pot and cover with cold water. Add 1 Tbsp. salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain in a colander.

While potatoes are simmering, in a large bowl, stir together mayonnaise, Dijon mustard, vinegar, remaining 1/2 tsp. salt, and the pepper. Add onion, celery, and 1/4 cup parsley, and stir.

Add drained warm potatoes to dressing and toss to coat. To serve salad right away, set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cool, about 45 minutes. Or cover bowl and refrigerate about 5 hours to cool completely.

Sprinkle salad with more parsley. Chill any leftovers up to 2 days and stir before serving.

Nutrition

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Tips & Tricks (5)

Dress Potatoes While Warm 🥔
Add the vinegar and mustard dressing to warm potatoes immediately after cooking—they absorb flavors much better than cooled potatoes, resulting in a more flavorful salad.
Cut Potatoes Uniformly ✂️
Cut potatoes into consistent 3/4-inch cubes so they cook evenly and maintain their texture without some pieces breaking down while others remain firm.
Don't Overwork the Mayonnaise 🥄
Fold the mayonnaise in gently at the very end with a rubber spatula to keep the salad creamy and light—overmixing will break down the potatoes and make it gluey.
Slice Red Onions Thinly 🧅
Mince or thinly slice red onions into small pieces so they distribute evenly throughout and don't overpower with sharp bites in each mouthful.
Make it Ahead Strategically ⏰
Prepare the salad up to 4 hours ahead but add the mayonnaise just 30 minutes before serving to prevent it from becoming watery as potatoes release moisture.