Description
This creamy, tangy homemade potato salad is the perfect side dish for BBQs, potlucks, or weekday dinners. With tender Yukon gold potatoes, crunchy celery, pickles, and a zesty mayo-mustard dressing, this recipe brings comfort and flavor in every bite. Ideal for making ahead and guaranteed to be a crowd favorite, it’s everything a classic potato salad should be — balanced, satisfying, and endlessly versatile.
Ingredients
2 pounds Yukon Gold potatoes, peeled and diced
¾ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon pickle juice
Salt and pepper, to taste
3 hard-boiled eggs, chopped
2 celery stalks, finely chopped
½ small red onion, finely chopped
3 tablespoons sweet pickle relish
Fresh parsley or dill (optional)
Paprika (for garnish)
Instructions
-
Peel and dice potatoes into 1-inch cubes. Boil in salted water until fork-tender (12–15 minutes), then drain and let cool.
-
Hard-boil eggs: boil, cover, sit 12 minutes, then peel and chop.
-
In a large bowl, whisk mayo, mustard, vinegar, and pickle juice. Season with salt and pepper.
-
Stir in potatoes while they’re still warm. Add chopped eggs, celery, onion, and relish. Mix gently.
-
Transfer to serving bowl, garnish with paprika and herbs.
-
Chill for at least 30 minutes before serving.
Notes
- For best flavor, let it chill overnight.
- Adjust vinegar or mustard to personal taste.
- Add chopped bacon or jalapeños for a twist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American