Mayo Potato Salad
A classic, creamy, and comforting potato salad loaded with tender potatoes, crunchy celery, and hard-boiled eggs.
Ingredients
- •2 lbs Yukon Gold potatoes (about 900g), peeled and cut into bite-sized cubes
- •3 large eggs
- •1/2 cup mayonnaise (120ml)
- •1 tbsp yellow mustard
- •1 celery stalk, finely diced
- •1/4 cup red onion, finely minced
- •2 tbsp fresh dill, chopped
- •1 tbsp apple cider vinegar
- •1 tsp kosher salt
- •1/2 tsp black pepper
Instructions
- 1
Place the cubed potatoes in a large pot and cover with salted cold water by at least an inch.
- 2
Bring the water to a boil over medium-high heat and cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
- 3
While the potatoes cook, place the eggs in a separate small saucepan, cover with water, bring to a boil, and cook for 10 minutes; then transfer to an ice bath, peel, and chop.
- 4
Drain the potatoes thoroughly and let them steam-dry in the colander for 5 minutes.
- 5
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, kosher salt, and black pepper.
- 6
Add the warm potatoes, chopped hard-boiled eggs, diced celery, minced red onion, and fresh dill to the bowl with the dressing.
- 7
Gently toss everything together until the potatoes are well coated without being overly mashed.
- 8
Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld together.
💡 Chef tips
- For the best texture, start the potatoes in cold water so they cook evenly from the outside in.
- You can make this salad up to 24 hours in advance; keep it covered in the refrigerator.
- Swap the dill for chopped fresh parsley or chives if you prefer a milder herb flavor.
✅ How it should turn out
The finished potato salad is rich, creamy, and tangy with a pleasant crunch from the celery and onions.