Classic Potato Salad

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 3 large eggs
• 3/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 2 stalks celery, finely diced
• 1/4 cup finely diced dill pickles
• 2 tbsp finely chopped red onion
• 1 tsp fine salt, divided
• 1/4 tsp ground black pepper

Step-by-step instructions

1. Cover potatoes with cold water and add 1/2 teaspoon salt. Bring to a simmer and cook 12 to 15 minutes until fork-tender. Drain, toss with vinegar, and spread on a tray to cool 30 minutes.
2. Meanwhile, cover eggs with water and simmer gently 12 minutes. Cool in ice water, peel, and chop.
3. Mix mayonnaise, mustard, remaining salt, and pepper. Fold in potatoes, eggs, celery, pickles, and onion without crushing the cubes.
4. Cover and refrigerate for at least 1 hour. Stir gently before serving, keeping the salad chilled until it goes to the table.

Ingredient substitutions

• Use red potatoes in place of Yukon Gold, leaving their skins on.

Storage & reheating

Refrigerate within 2 hours, or 1 hour above 90°F (32°C), for 3 days. Transport in a cooler.

What to serve with it

Serve with grilled chicken, burgers, or roasted vegetables.