Classic Potato Salad
Classic Potato Salad made with or without egg. The key ingredient to this potato salad is the Hellmann's mayo with just a little bit of mustard mixed in. Perfect for potlucks and picnics, this is the Potato Salad recipe you'll be asked to make over and over!
Ingredients
- 2 lbs medium potatoes peeled and cut into bite-sized chunks
- 1 cup Hellmann's mayo
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 1/2 cup chopped dill pickles
- 1 cup celery chopped
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 sliced green onions
- 1 tsp sugar
- 2 hardboiled eggs, chopped optional
- sprinkle paprika
Instructions
- Cover the potato chunks with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes and allow them to cool completely. I put them in the fridge to speed the process along.
- In a large bowl, combine mayo, mustard, apple cider vinegar, salt, black pepper, garlic powder, and sugar. Stir well.
- Toss the cooled potatoes with chopped dill pickles, celery, and green onions.
- Pour the dressing mixture over the potato mixture and stir to combine. If you wish, top the potato salad with chopped hard-boiled eggs. Sprinkle a dash of paprika over the top of the potato salad for garnish.