Place the diced potatoes in a pot of salted water and bring to a boil.
Cook the potatoes for about 10–12 minutes until they become tender but not mushy.
Drain the potatoes and allow them to cool completely.
In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper to create the dressing.
Add the cooled potatoes, chopped celery, onion, and eggs to the bowl.
Gently stir everything together until the potatoes are evenly coated.
Sprinkle parsley or dill on top and garnish with paprika if desired.
Refrigerate for at least 30 minutes before serving for the best flavor.
How to Make
Start by selecting firm potatoes that hold their shape when cooked.
Boil the potatoes until tender and allow them to cool to prevent the dressing from becoming watery.
Prepare a creamy dressing using mayonnaise and mustard for a tangy flavor.
Mix the potatoes with crunchy vegetables like celery and onion for texture.
Chill the salad before serving so the flavors blend together perfectly.
Variations
German Potato Salad
Use a warm vinegar-based dressing with bacon instead of mayonnaise.
Healthy Yogurt Potato Salad
Replace mayonnaise with Greek yogurt for a lighter version.
Herb Potato Salad
Add fresh herbs like dill, chives, and parsley for extra freshness.
Spicy Potato Salad
Mix in chopped jalapeños or a dash of hot sauce for a spicy kick.
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