Classic Creamy Potato Salad
Creamy, tangy, and loaded with flavor—this classic potato salad is the perfect addition to any cookout, picnic, or family gathering. With just the right balance of soft potatoes, crunchy celery, and a rich mayo-mustard dressing, it’s a timeless side dish that everyone loves.
Servings 6
Calories 290kcal
Cost $6–$8
Ingredients
- 2 pounds Yukon Gold or red potatoes peeled (optional) and cubed
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- 1 stalk celery finely chopped
- ½ small red onion finely diced
- ¼ cup dill pickles or relish
- 2 hard-boiled eggs chopped (optional)
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Boil the potatoes: Add cubed potatoes to a large pot of salted water. Bring to a boil and cook for about 10–12 minutes, or until fork-tender. Drain and let them cool slightly.
- Add vinegar while warm: While the potatoes are still warm, drizzle them with the apple cider vinegar. This helps them absorb flavor. Let cool completely.
- Make the dressing: In a large bowl, whisk together the mayonnaise, mustard, salt, pepper, and paprika until smooth.
- Mix in veggies: Add the chopped celery, red onion, and pickles to the dressing and stir well.
- Combine everything: Gently fold in the cooled potatoes and chopped eggs (if using) until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve: Garnish with fresh parsley and an extra sprinkle of paprika if desired. Serve cold.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape better after boiling.
- Drizzle with vinegar while warm to enhance flavor and prevent blandness.
- Chill before serving so the dressing has time to soak in—at least 1 hour, ideally overnight.
- Don’t overmix—fold gently to keep the potatoes from getting mushy.