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To create a classic potato salad, you need fresh, quality ingredients. The main star is the potato. I recommend using Yukon Gold potatoes. They have a creamy texture and hold their shape well.

Classic Country Potato Salad

Discover the ultimate comfort food with my Classic Country Potato Salad recipe! This simple and tasty dish, featuring creamy Yukon Gold potatoes, crunchy veggies, and a tangy dressing, is perfect for summer BBQs, picnics, and family gatherings. Learn key tips for making it creamy and flavorful, plus fun variations to personalize your salad.
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Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cubed

4 hard-boiled eggs, chopped

1 cup celery, finely chopped

1 cup red onion, finely chopped

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon celery seed

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.

    In a large mixing bowl, combine the chopped hard-boiled eggs, celery, and red onion.

      In a separate smaller bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, celery seed, salt, and black pepper until smooth.

        Once the potatoes have cooled, gently fold them into the egg and vegetable mixture.

          Pour the dressing over the potato mixture and stir until everything is evenly coated, being careful not to mash the potatoes.

            Taste and adjust seasoning if necessary; add more salt or pepper if desired.

              Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

                Before serving, give the salad a gentle stir and garnish with chopped fresh parsley.

                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8

                    - Presentation Tips: Serve the potato salad in a large rustic bowl, garnished with extra parsley and perhaps a few slices of hard-boiled egg on top for an attractive finish.