Creamy Classic Potato Salad
A creamy, tangy, and crunchy classic potato salad perfect for summer barbecues, potlucks, and family gatherings. Made with Yukon Gold potatoes, mayo, mustard, celery, and hard-boiled eggs for a nostalgic and satisfying side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 medium celery stalks, finely chopped
- 1 small red onion, finely diced
- 3 large hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and freshly cracked black pepper to taste
- Optional: 1 teaspoon sugar
- Optional: Swap half the mayo with Greek yogurt for a lighter version
Instructions
- Place peeled and chopped Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 10-12 minutes or until potatoes are fork-tender but still hold their shape. Drain and let cool to room temperature.
- While potatoes are cooking, place 3 large eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes. Transfer eggs to cold water to cool completely. Peel and chop once cooled.
- Finely chop celery stalks and red onion. Chop fresh parsley and set aside.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and optional sugar. Taste and adjust seasoning.
- In a large mixing bowl, gently fold the cooled potatoes, chopped eggs, celery, onion, and parsley into the dressing. Be careful not to overmix to keep potato chunks intact.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld. If in a rush, 30 minutes is sufficient.
- Before serving, gently stir the salad and adjust seasoning with salt, pepper, or a splash of vinegar if needed.
Notes
Do not overcook potatoes to avoid mushy texture. Let potatoes cool completely before mixing to prevent watery salad. Use a sharp knife for chopping to preserve texture and color. Chilling the salad for at least an hour enhances flavor melding. For vegan version, use plant-based mayo and omit eggs or substitute with tofu scramble.
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 250
- Fat: 10
- Carbohydrates: 30
- Protein: 6
Keywords: potato salad, creamy potato salad, classic potato salad, summer side dish, picnic recipe, easy potato salad