Description
This creamy potato salad is a classic American side dish perfect for summer picnics and gatherings. Made with tender Yukon Gold potatoes, a tangy mayonnaise and Dijon mustard dressing, and complemented by chopped hard-boiled eggs, celery, and red onion, it delivers a smooth, flavorful, and satisfying taste. Fresh dill or parsley adds a bright, herbal finish.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins
- 3 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons chopped fresh dill or parsley (optional)
Instructions
- Cook Potatoes: Place the peeled and cut Yukon Gold potatoes into a large pot and cover with cold water. Add a pinch of salt, then bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 10 to 12 minutes until the potatoes are fork-tender.
- Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool slightly so they’re warm but not hot.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until completely smooth and well combined.
- Toss Potatoes in Dressing: Add the warm potatoes to the bowl with the dressing and gently toss to evenly coat each potato piece without breaking them down.
- Add Mix-Ins: Carefully fold in the chopped hard-boiled eggs, diced celery, and red onion to distribute all ingredients evenly throughout the salad.
- Chill: Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill properly.
- Garnish and Serve: Before serving, garnish with chopped fresh dill or parsley if desired for an added fresh herbal note.
Notes
- For an extra burst of flavor, add chopped pickles or a splash of pickle juice to the dressing.
- To lighten the salad, substitute half of the mayonnaise with Greek yogurt.
- This potato salad can be made a day ahead and stored covered in the refrigerator to deepen the flavors.
