Description
A creamy and nostalgic potato salad, perfect for family gatherings and potlucks, featuring tender potatoes, crunchy celery, and a tangy dressing.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or Russet)
- 3 hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes in a colander and let them cool completely.
- Dice the cooled potatoes into bite-sized chunks.
- Combine the diced potatoes, chopped hard-boiled eggs, and diced celery in a large mixing bowl.
- Make the dressing by whisking together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Mix the dressing with the potato mixture and toss gently to coat.
- Chill the salad in the refrigerator for at least one hour before serving.
Notes
Make-ahead tips: Prepare a day in advance for deeper flavors. For a quicker method, use an air fryer or oven to cook the potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg