Description

This Classic Creamy Potato Salad is a perfect side dish for picnics, barbecues, and family gatherings. Made with tender russet or Yukon gold potatoes, hard-boiled eggs, crispy celery, and a tangy mayonnaise-based dressing featuring Dijon mustard and apple cider vinegar, this salad is creamy, flavorful, and satisfying. It’s easy to prepare and best served chilled, making it an ideal make-ahead dish for any occasion.

Ingredients

Scale

Potatoes

2 pounds (about 6 cups) russet or Yukon gold potatoes, peeled and cut into 1-inch cubes

Dressing

1 ½ cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper

Additional Ingredients

4 large hard-boiled eggs, chopped
1 cup celery, diced
1 small onion, finely chopped
½ cup sweet pickle relish (or chopped dill pickles, if preferred)

Garnish (Optional)

2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat to medium and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set aside to cool slightly.
Make the Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and well combined.
Combine the Ingredients: Once the potatoes have cooled slightly, place them in a large mixing bowl. Add the chopped hard-boiled eggs, diced celery, chopped onion, and sweet pickle relish. Pour the dressing over the potato mixture and gently stir to combine, ensuring the potatoes are evenly coated.
Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill overnight.
Serve: Before serving, garnish with fresh parsley if desired, and adjust seasoning with extra salt and pepper to taste.

Notes

For best flavor, refrigerate the salad for several hours or overnight before serving to allow the ingredients to meld.
You can substitute sweet pickle relish with chopped dill pickles for a tangier flavor.
Russet potatoes tend to be fluffier when cooked, while Yukon golds hold their shape better; choose based on your texture preference.
Make sure potatoes are drained thoroughly to avoid a watery salad.
This salad can be stored covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Boiling
Cuisine: American