Potato Salad

This recipe is for a smaller batch of potato salad. It can easily be scaled up to make more.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

Salad

• 1½ lb yellow potatoes
• ¼ cup apple cider vinegar
• ½ yellow onion
• 1 stalk celery
• 2 boiled eggs

Sauce

• ½ cup mayo
• 2 Tbs prepared mustard
• 1 tsp paprika
• 1 Tbs black pepper
• 1 tsp salt

Directions

1. Cut potatoes into ¼-inch pieces.
2. Boil in heavily salted water until tender (about 5 minutes once the water comes to a boil).
3. Drain potatoes and rinse lightly with cold water so you don’t end up with mashed potatoes. While still in the colander, splash with the vinegar.
4. Add potatoes to a large bowl.
5. Chop the onion and celery into ⅛-inch to ¼-inch pieces and add to the potatoes.
6. Chop the eggs, season with a little salt and pepper, then add to the potatoes.
7. In a small bowl, combine the sauce ingredients. Taste the sauce and adjust seasonings if you like.
8. Stir the sauce into the potatoes and refrigerate 3 hours to overnight.
9. If the potato salad seems dry, make a smaller amount of the same sauce in a separate bowl, then stir it in.

Notes

• Vinegar while warm: Splash the apple cider vinegar over the potatoes right after draining, while they’re still hot, so it soaks in.
• Don’t overcook: Small ¼-inch pieces only need about 5 minutes at a boil—pull them before they turn to mash.
• Rinse to stop cooking: A light cold-water rinse halts the cooking and keeps the cubes intact.
• Chill for the best flavor: Rest it 3 hours to overnight so the sauce and seasonings settle in.
• If it’s dry: Whisk up a small extra batch of the mayo-mustard sauce and fold it in before serving.
• Scales easily: This is a smaller batch—double or triple it for a crowd.

Why This Works

• Warm potatoes absorb: Adding vinegar to hot potatoes lets them drink in the tang, seasoning them from the inside out.
• Salted boiling water: Cooking the potatoes in heavily salted water seasons every bite, not just the surface.
• The chill melds flavors: Time in the fridge lets the sauce, eggs, onion, and celery come together into one cohesive salad.
• Mayo-mustard balance: Whisking the sauce separately builds a creamy, tangy dressing you can taste and adjust before it ever hits the potatoes.