Step 3: Make the Dressing
- In a small bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and sugar (if using).
- Whisk until smooth.
- Season with salt and freshly ground black pepper to taste. Adjust the vinegar or mustard if you like a tangier flavor.
Step 4: Combine the Ingredients
- In the large bowl with the slightly cooled potatoes, add the chopped eggs, celery, red onion, and pickles.
- Pour the dressing over the potato mixture.
- Gently fold everything together using a spatula, being careful not to mash the potatoes. Taste and adjust seasoning if needed.
Step 5: Chill and Serve
- Cover the potato salad and refrigerate for at least 1–2 hours. Chilling allows the flavors to meld beautifully.
- Before serving, sprinkle with paprika or chopped chives for a fresh, colorful touch.
Tips for the Best Potato Salad
- Choose the right potato: Waxy potatoes like Yukon Gold or red potatoes hold their shape well and give a creamy texture.
- Don’t overmix: Gentle folding preserves the potato chunks, giving the salad a better texture.
- Customize to taste: Add bacon bits, chopped bell peppers, or a touch of horseradish for a flavor twist.
Final Thoughts
This potato salad strikes the perfect balance of creamy, tangy, and slightly crunchy textures. Every bite delivers the comforting, familiar flavors that make potato salad a beloved classic. Once you try this recipe, you’ll understand why people can honestly say, “This is the best potato salad I’ve ever had!”
Serve it at your next picnic, potluck, or family dinner, and watch it disappear faster than you can say “extra dressing, please!”
If you want, I can also make a version with a tangy twist using Greek yogurt and fresh herbs that’s lighter but still insanely flavorful.
Do you want me to create that version too?
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