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Delicious and Creamy Potato Salad

Classic Creamy Potato Salad

This timeless potato salad is creamy, tangy, and loaded with eggs, celery, and fresh herbs. Perfect for picnics, potlucks, or as a side for grilled meats!
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Course: Side Dish
Cuisine: American
Keyword: Salad
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 6
Calories: 280kcal

Equipment

Medium Saucepan
Whisk
Heatproof Bowl

Ingredients

  • 2 lbs 900g Yukon Gold or red potatoes, cubed
  • ¾ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup diced red onion
  • ½ cup chopped celery
  • 3 hard-boiled eggs chopped
  • 2 tbsp fresh dill or parsley chopped
  • Paprika for garnish

Instructions

  • Boil potatoes in salted water until tender (10–12 minutes). Drain and cool slightly.
  • Whisk mayo, mustard, vinegar, salt, and pepper in a bowl.
  • Gently fold potatoes with onion, celery, eggs, and herbs.
  • Pour dressing over and mix lightly. Chill for 2+ hours.
  • Garnish with paprika before serving.

Notes

  • Potato Type Matters: Waxy potatoes hold their shape better than starchy ones.
  • Make Ahead: Flavors improve after chilling overnight.
  • Add-Ins: Try pickles, bacon, or capers for extra flavor.
  • Vegan Option: Use vegan mayo and omit eggs.
  • Storage: Keep refrigerated; stir before serving if needed.
  • Bonus twist: Add a handful of pickles or capers for briny brightness! 

Nutrition

Serving: 150g | Calories: 280kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 320mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g