I delight in this timeless, creamy potato salad that’s packed with tender potatoes, hard‑boiled eggs, crisp celery, and a tangy dressing—perfect for picnics, potlucks, or a cozy family meal.
Why You’ll Love This Recipe
I love how this recipe combines comforting textures with bright, balanced flavors. The Yukon Gold or Russet potatoes hold their shape beautifully, and the celery and red onion add crunch and freshness. The easy mayo-mustard dressing is just tangy enough, and chilling it for an hour makes all the flavors meld deliciously. It’s classic, versatile, and always a crowd‑pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 medium potatoes (Yukon Gold or Russet)
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4 large eggs
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¾ cup mayonnaise
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2 tablespoons yellow mustard
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2 tablespoons white vinegar
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1 teaspoon sugar
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup celery, finely diced
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¼ cup red onion, finely diced
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2 tablespoons fresh parsley, chopped (optional)
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Paprika, for garnish
Directions
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Cook The Potatoes:
I peel and cube the potatoes, then place them in a pot of cold, salted water. I bring them to a boil and cook until fork‑tender—usually about 10–12 minutes. After draining, I let them cool slightly. -
Boil The Eggs:
I place the eggs in a saucepan, cover them with water, and bring it to a boil. Once boiling, I cover the pan, remove it from heat, and let it sit for 10–12 minutes. Then I drain and cool them in cold water before peeling and chopping. -
Make The Dressing:
In a large bowl, I whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth and well‑combined. -
Assemble The Salad:
I gently combine the cooled potatoes, chopped eggs, celery, red onion, and parsley with the dressing, making sure everything is evenly coated. -
Chill And Serve:
I refrigerate the salad for at least an hour to let the flavors meld, then sprinkle with paprika just before serving.
Servings And Timing
This recipe serves 6–8 as a side dish.
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Prep time: 20 minutes
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Cook time: 20 minutes
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Chill time: 1 hour
Overall, plan for about 1 hour and 40 minutes from start to ready-to-serve.
Variations
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I sometimes add dill pickles or sweet pickle relish for extra tang.
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I stir in a handful of crispy fried onions for a savory crunch.
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I swap in Greek yogurt for half the mayo for a lighter twist.
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A sprinkle of crunchy dill or fresh chives adds a bright herbal note.
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For a southern twist, I stir in a dash of pickle juice along with the vinegar.
Storage/Reheating
I store this salad in an airtight container in the fridge for up to 4 days. Just mix it gently before serving again. Since it’s best cold, I don’t reheat it—if it warms up at room temperature, I pop it back in the fridge before enjoying.
FAQs
1. Can I Make This Ahead Of Time?
I often prepare this a day in advance—chilling it for several hours really deepens the flavor.
2. What’s The Best Type Of Potato To Use?
I prefer Yukon Gold for creaminess, though Russets also work well if I want a firmer texture.
3. How Can I Make It Gluten‑Free?
All ingredients here are naturally gluten‑free—just check labels on mustard or any added condiments.
4. Can I Substitute The Mayo?
Yes—I sometimes use half Greek yogurt or even sour cream to lighten it up without losing creaminess.
5. Why Is My Salad Watery?
If it’s watery, I likely didn’t drain the potatoes thoroughly. I make sure they’re cooled and well‑drained before mixing.
Conclusion
I truly enjoy sharing this classic potato salad at gatherings—it’s simple, flavorful, and always a hit. The creamy dressing, hearty potatoes, and bright veggie bites work together harmoniously. I like trying out the variations to suit my taste and enjoy this dish all summer long!
