The Best Potato Salad Recipe
Classic potato salad that’s creamy, tangy, and full of flavor! Made with Yukon Gold potatoes, crunchy celery, and a Dijon-mayo dressing—perfect for BBQs, picnics, or potlucks. Ready in 30 minutes.
Servings: 10 servings
Ingredients
- 3 lbs Yukon Gold potatoes
- 4 hard boiled eggs peeled and chopped
- 1 cup celery chopped
- ½ large red onion chopped or thinly sliced
- Chopped fresh chives for garnish (optional)
Potato Salad Dressing
- ½ jar pickles chopped
- 1 cup Mayonnaise
- 2 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- salt & black pepper to taste
- 1 teaspoon paprika optional
Instructions
- Fill a large pot with water and place it on the stove. Carefully, add the potatoes to the water and boil potatoes until tender but not too much, just until fork tender. Remove potatoes to a colander, cool with water, peel the skin, and cube the potatoes. Add to a large bowl.
- In another bowl, mix the pickles, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the potato salad dressing to the cut potatoes and toss gently to coat.
- Finally, add the hard-boiled eggs, celery, and chopped red onion to the bowl with potatoes. Toss to coat. Taste and adjust seasoning if necessary. Sprinkle some chives on top.
Video
Notes
- Skip peeling the potatoes before boiling them. It's much quicker and easier to do it after you've cooked them.
- Cook the potatoes in salted water to start adding flavor right from the beginning.
- Don't cut the potatoes in too small cubes because they can break even more when you toss the salad and it will turn to mashed potatoes.
- Let the potatoes cool before dressing them. The heat can cause the mayonnaise to melt and become oily.
- Make it vegan by using plant-based mayonnaise and omitting the eggs.
- You can make this recipe ahead of time, cover and store it in the refrigerator. You can also make ahead just the boiled potatoes, chop the pickles, red onion, and eggs, or prep the mayo Dijon dressing ahead to save some time.
- To lighten things up, feel free to also sub in some plain Greek yogurt or sour cream for part of the mayo.
- For the best flavor, chill the salad for at least 1 hour in the refrigerator.
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 440mg | Potassium: 670mg | Fiber: 4g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 2mg
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