Classic Creamy Potato Salad

1. 1

   Place the potatoes in a pot with 1/4 cup salt; cover with cold water. Bring to a boil over high heat, then reduce to medium-low and simmer until tender, about 40 minutes (depending on potato size). Transfer the potatoes to a plate and let cool to room temperature, about 30 minutes.

2. 2

   Peel and discard the potato skins; cut the potatoes into larger-than-bite-sized pieces, as they will break down slightly when tossed with the dressing. Transfer the potatoes to a large bowl; fold in the eggs, celery, onion, and parsley. Set aside.

3. 3

   Whisk the mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into the potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.

4. 4

   Taste for seasoning and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

• Calories 304.37 kcal Moderate
• Protein 4.25 g Low Source
• Carbs 30.12 g Moderate
• Total Fat 18.98 g High
• Saturated Fat 3.13 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 55.69 mg Moderate
• Sodium 322.56 mg Moderate
• Fiber 2.3 g Low Source
• Sugar 9.41 g Moderate
• Added Sugar 8.28 g Moderate
• Calcium 35.88 mg Low Source
• Iron 1.24 mg Low Source
• Potassium 542.93 mg Moderate
• Vitamin A 10.96 mcg_rae Low Source
• Vitamin C 22.06 mg Good Source
• Vitamin D 0.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Mustard
• Celery
• Onions 🧅