Description

A creamy, tangy, and satisfying side dish that brings comfort and nostalgia to every table. This classic potato salad combines tender golden potatoes, crisp celery, creamy mayonnaise, and just the right touch of tangy mustard and vinegar. Perfect for barbecues, picnics, and family gatherings, this recipe offers a delicious balance of textures and flavors with ingredients you likely already have at home. Whether served chilled or slightly warm, this dish is a crowd-pleaser every time.

Ingredients

Scale

2½ pounds Yukon Gold potatoes
4 large eggs
¾ cup full-fat mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
2 celery stalks, finely chopped
½ small red onion, finely diced
Salt and black pepper, to taste
Paprika and parsley, for garnish (optional)

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Instructions

Place whole potatoes in a large pot, cover with cold salted water. Bring to a boil and simmer until tender, 20–25 minutes.
Meanwhile, hard-boil the eggs: bring to boil, then turn off heat and cover for 10–12 minutes. Cool in ice water and peel.
Drain potatoes, cool slightly, peel, and chop into cubes. Let cool fully before mixing.
In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
Add cooled potatoes, chopped eggs, celery, and onion to the bowl. Fold gently to combine.
Chill for at least 30 minutes. Garnish with paprika and parsley before serving.

Notes

For added flavor, stir in a tablespoon of chopped dill pickles or pickle juice.
You can use half mayo and half Greek yogurt for a lighter version.
Let salad rest in the fridge before adjusting seasoning.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Boil
Cuisine: American

Nutrition

Serving Size: 6–8
Calories: 310
Sugar: 2g
Sodium: 390mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 125mg