Irresistible 5-Ingredient Potato Salad Recipe You Need Now

Why You’ll Love This Potato Salad Recipe

Trust me, once you try this potato salad recipe, you’ll never go back to store-bought versions again. Here’s what makes it special:

• Effortless perfection: Just boil, mix, and chill – even beginner cooks can nail this recipe on the first try
• Crowd-pleasing magic: The creamy-yet-tangy dressing and crunchy veggies create the perfect texture balance
• Your canvas to create: Easily customize with bacon, pickles, or fresh herbs to match your mood
• Always party-ready: Tastes even better after chilling, making it the ideal make-ahead dish for gatherings

My secret? That splash of vinegar and sugar in the dressing – it gives that addictive sweet-and-sour kick you can’t stop eating!

Ingredients for the Best Potato Salad Recipe

Here’s everything you’ll need for my go-to potato salad – I always use simple, fresh ingredients that pack maximum flavor:

• 2 lbs potatoes (peeled and cubed – I like Yukon Gold for their buttery texture)
• 1/2 cup mayonnaise (the real stuff, none of that miracle whip nonsense)
• 1 tbsp mustard (yellow or Dijon both work great here)
• 1/2 cup chopped celery (for that essential crunch)
• 1/4 cup chopped red onion (soak in cold water for 10 minutes if you want milder flavor)
• 2 hard-boiled eggs (chopped – my grandma insisted on exactly two)
• 1 tsp salt + 1/2 tsp black pepper (adjust to taste)
• 1 tbsp vinegar + 1 tsp sugar (the magic flavor-balancers!)
• 1/4 cup chopped fresh parsley (absolutely worth the extra trip to the produce aisle)

Pro tip: Measure everything before you start cooking – it makes the process so much smoother when you’re in the kitchen groove!

How to Make the Perfect Potato Salad Recipe

Okay friends, let’s get cooking! Here’s exactly how I make my foolproof potato salad every time:

1. Boil those potatoes: Start by cooking your cubed potatoes in well-salted boiling water for about 10-12 minutes. You want them tender enough to pierce with a fork but still holding their shape – no mushy potatoes allowed! Drain them well and let them cool completely (this is crucial!).
2. Mix the dressing: While the potatoes cool, whisk together the mayonnaise, mustard, vinegar, sugar, salt and pepper in your largest mixing bowl. Taste it – this is your chance to adjust the tanginess or sweetness to your liking.
3. Bring it all together: Gently fold in the cooled potatoes, celery, red onion, and chopped eggs. I use a rubber spatula and make wide, sweeping motions to coat everything evenly without breaking up the potatoes.
4. The finishing touch: Sprinkle that fresh parsley over top – it adds such a nice pop of color and freshness!

Now here’s the hardest part – you’ve got to resist eating it immediately! Let it chill in the fridge for at least an hour to let all those flavors meld together beautifully.

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