Classic Creamy Potato Salad
A flavorful and nostalgic potato salad recipe made with tender Yukon Gold potatoes, creamy dressing, crunchy celery, and fresh herbs. Perfect for BBQs, potlucks, and weeknight dinners.
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Servings: 6 Servings
Calories: 265kcal
Cost: $5
Equipment
- 1 Large Pot For boiling potatoes
- 1 Mixing Bowl For combining all ingredients
- 1 Colander To drain potatoes
- 1 Knife + Cutting Board For chopping eggs and veggies
- 1 Spatula or Spoon To gently fold ingredients
Ingredients
- 2 pounds Yukon Gold Potatoes peeled and cut into 1-inch cubes
- 1/2 cup Mayonnaise use good-quality mayo
- 2 tbsp Dijon Mustard or yellow mustard
- 2 tbsp Apple Cider Vinegar adds tang and depth
- 2 Hard-Boiled Eggs peeled and chopped
- 1/3 cup Red Onion finely diced
- 2 stalks Celery chopped
- 1/4 cup Dill Pickles diced or relish
- 1/4 cup Fresh Dill chopped
- Salt & Pepper to taste
Instructions
- Boil the potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10–12 minutes until fork-tender.
- Steam dry: Drain potatoes and return to pot off the heat. Let them steam dry for 2–3 minutes.
- Season while warm: Drizzle warm potatoes with vinegar and gently toss. Let cool slightly.
- Prepare the dressing: In a bowl, mix mayonnaise, mustard, salt, and pepper. Adjust to taste.
- Combine: In a large mixing bowl, fold together the potatoes, chopped eggs, celery, onion, pickles, and dressing. Mix gently.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve: Sprinkle with fresh dill before serving. Serve cold.
Notes
Letting the potatoes rest and chill fully brings out the flavor.
You can substitute Greek yogurt for part of the mayo to lighten it up.
For extra kick, try adding a pinch of cayenne or smoked paprika to the dressing.
Nutrition
Calories: 265kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Cholesterol: 75mg | Sodium: 390mg | Potassium: 620mg