Ingredients
• 3 pounds Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 6 hard-boiled eggs, peeled and diced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons dill pickle relish or finely chopped dill pickles
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped onion (optional)
• 2 tablespoons chopped fresh parsley (optional)
Instructions
• Step 1: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain the potatoes and let them cool completely.
• Step 2: In a large bowl, combine the cooled potatoes, hard-boiled eggs, mayonnaise, Dijon mustard, pickle relish, white vinegar, salt, and black pepper. Gently fold the ingredients together until evenly mixed.
• Step 3: If desired, stir in the chopped onion and parsley. Taste and adjust seasoning as needed.
• Step 4: Cover and refrigerate the potato salad for at least 2 hours before serving to allow the flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Classic American Potato Salad