American Potato Salad Recipe

Ingredients

• 2 pounds of Yukon Gold potatoes, peeled and diced
• 1 cup of mayonnaise
• 2 tablespoons of Dijon mustard
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of celery, finely chopped
• 1/2 cup of red onion, finely chopped
• 1/4 cup of sweet pickle relish
• 3 hard-boiled eggs, chopped
• 2 tablespoons of fresh parsley, chopped

Instructions

1. Start by placing the diced potatoes in a large pot, covering them with cold water, and adding a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 10-15 minutes until tender but not mushy.
2. While the potatoes are cooking, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a large mixing bowl until smooth.
3. Once the potatoes are cooked, drain them and let them cool for about 10 minutes before adding them to the bowl with the dressing. Gently fold in the dressing to coat the potatoes evenly.
4. Add the chopped celery, red onion, sweet pickle relish, and chopped hard-boiled eggs to the potato mixture, stirring gently to combine all ingredients without breaking the potatoes.
5. Finally, sprinkle the chopped parsley over the salad and give it one last gentle mix. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
6. Serve chilled or at room temperature as a perfect side dish for any occasion.