


Potato Salad
Yields: 8-10 servings
Time: 15 minutes prep, 30 minutes cooking, 45 minutes total
INGREDIENTS:
- 4 large russet potatoes
- 1 tablespoon salt
- 2 tablespoons apple cider vinegar
- 1/2 cup mayonnaise
- 2 teaspoons whole grain or yellow mustard
- 1/2 teaspoon onion powder
- 2 hard-boiled eggs, peeled and chopped
- 1/2 cup finely diced celery
- 1/4 cup dill pickle relish
- 2 tablespoons minced parsley, plus a few leaves for garnish
- 2 tablespoons minced red onion
- Salt and freshly ground black pepper to taste
PREPARATION INSTRUCTIONS:
- Prep the potatoes— Peel and quarter potatoes and place in a large saucepan with enough cold water to cover by 1 inch.
- Cook the potatoes—Bring potatoes to boil over high heat, then stir in 1 tablespoon salt. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender when pierced with a fork—about 10 minutes.
- Finish the potatoes—Drain potatoes in colander and return to warm saucepan. Stir in vinegar with spatula and let potatoes sit for about 20 minutes.
- Mix the potato salad—In a small bowl, stir together mayo, mustard, and onion powder until well mixed. Transfer potatoes to a large bowl along eggs, celery, relish, parsley, onion, and mayo mixture. Stir to combine evenly, then season with salt and pepper to taste.
- Chill and serve—Cover bowl and refrigerate for at least one hour or until ready to serve. Garnish with fresh parsley leaves.
TIPS:
Make it ahead—our potato salad tastes even better the next day after the flavors have a chance to meld in the fridge.
Appealing idea—Swap russets for Yukon Golds and leave the skin on. More nutrition + less prep—it’s a win-win!
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