🥔 The Best Potato Salad — creamy, tangy, and perfectly seasoned. This classic side dish balances tender potatoes with a rich dressing, crisp celery, and just enough tang from mustard or vinegar. Perfect for barbecues, picnics, or any gathering.
🥗 Classic Creamy Potato Salad Recipe
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Ingredients
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2 lbs (about 6–7 medium) Yukon Gold or red potatoes, peeled and cut into 1-inch chunks
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3 large eggs
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1 cup mayonnaise
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2 tsp Dijon mustard (or yellow mustard for milder taste)
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2 tbsp apple cider vinegar
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1 tsp sugar
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½ tsp salt, plus more to taste
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½ tsp black pepper
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2 stalks celery, finely chopped
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½ cup red onion, finely chopped
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Optional: 2–3 tbsp chopped fresh parsley or dill for garnish
Instructions
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Cook potatoes:
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Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
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Reduce heat and simmer 10–15 minutes, until tender but not falling apart. Drain and let cool slightly.
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Cook eggs:
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Place eggs in a small pot, cover with water, bring to a boil, then simmer 9–10 minutes.
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Transfer to ice water, peel, and chop.
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Make the dressing:
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In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.
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Combine ingredients:
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Gently fold in potatoes, chopped eggs, celery, and red onion. Taste and adjust seasoning.
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Chill:
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Cover and refrigerate for at least 1 hour to allow flavors to meld.
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Serve:
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Garnish with chopped parsley or dill before serving.
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✨ Tips for the Best Potato Salad
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Potatoes: Yukon Gold stay creamy; red potatoes hold shape nicely.
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Don’t overmix: Keeps the salad fluffy, not mushy.
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Make ahead: Potato salad tastes even better after a few hours in the fridge.
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Add a twist: A little chopped pickle, bacon bits, or chopped green onions adds extra flavor.
I can also make a visual of this creamy potato salad — tender chunks of potato coated in mayo, sprinkled with fresh herbs, and topped with chopped eggs — very appetizing!
Do you want me to generate that image?
