Description
This classic creamy potato salad is the perfect side dish for BBQs, picnics, and family gatherings. Made with tender Yukon Gold potatoes, crisp celery, red onion, and a tangy, flavorful dressing, this recipe is rich, creamy, and full of fresh ingredients. It’s easy to customize and even better when made ahead, allowing the flavors to meld together.
Ingredients
Scale
For the Salad:
- 2 lbs Yukon Gold potatoes, scrubbed and cut into bite-sized cubes
- 3 hard-boiled eggs, chopped
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- ½ cup dill pickles, finely chopped (optional)
- 2 tbsp fresh dill, chopped
For the Dressing:
- ¾ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp yellow mustard (or Dijon for a milder flavor)
- 1 tbsp apple cider vinegar (or pickle juice for extra tang)
- 1 tsp sugar (optional, for balance)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (for garnish, optional)
Instructions
-
Cook the Potatoes
- Place potatoes in a large pot and cover with cold, salted water.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook for 10–12 minutes, or until fork-tender but not mushy.
- Drain and let cool to room temperature.
-
Prepare the Hard-Boiled Eggs
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then remove from heat and let sit for 10 minutes.
- Transfer eggs to an ice bath, peel, and chop.
-
Make the Dressing
- In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and black pepper until smooth.
-
Assemble the Salad
- Add cooled potatoes, chopped eggs, celery, red onion, pickles, and fresh dill to the bowl with the dressing.
- Gently fold everything together until well combined.
-
Chill and Serve
- Cover and refrigerate for at least 1 hour to let the flavors develop.
- Before serving, sprinkle with paprika for color.
Notes
- For a healthier version: Substitute Greek yogurt for part or all of the mayonnaise.
- For extra tang: Use Dijon mustard and add more pickle juice or vinegar.
- Storage: Keep in an airtight container in the fridge for up to 5 days. Do not freeze, as the texture will change.
- Make-ahead tip: This salad tastes even better after chilling for a few hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: potato salad recipe, creamy potato salad, classic side dish, easy potato salad