Potato Salad is one of those dishes where simple ingredients make a big difference. A balance of tender potatoes, creamy dressing, a little crunch, and a touch of tanginess produces a crowd-pleasing result.
Classic Creamy Potato Salad (6–8 servings)
Ingredients
For the salad
- 2 lb (900 g) Yukon Gold or red potatoes
- 3 large eggs
- 2 celery stalks, finely diced
- 1/2 cup finely chopped red onion
- 1/4 cup chopped dill pickles or sweet relish
- 2 tbsp chopped fresh dill or parsley (optional)
For the dressing
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Cook until fork-tender, about 12–15 minutes. Drain and cool slightly.
- Hard-boil the eggs, peel, and chop.
- Cut the potatoes into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add potatoes, eggs, celery, onion, pickles, and herbs.
- Gently fold everything together until evenly coated.
- Chill for at least 1 hour before serving.
Why This Version Works
- Yukon Gold potatoes stay creamy without falling apart.
- Dijon mustard and vinegar add brightness to balance the richness.
- Celery and onion provide crunch and freshness.
- Eggs add texture and extra flavor.
Optional Add-Ins
- Crumbled bacon
- Chopped green onions
- Paprika sprinkled on top
- Diced cucumber
- A spoonful of sour cream for extra tanginess
Serve chilled alongside grilled meats, barbecue, sandwiches, or picnic favorites. The flavor is often even better after a few hours in the refrigerator.
