Description
This Best Classic Potato Salad features tender Yukon Gold potatoes, chopped eggs, crisp celery, and red onion tossed in a creamy Dijon mayonnaise dressing. Perfect for picnics, barbecues, holidays, and make-ahead gatherings. Simple ingredients, balanced flavor, and comforting homemade texture.
Ingredients
Scale
- 1 kg (2.2 lbs) Yukon Gold potatoes, peeled and cubed
- 3 large eggs
- 1 cup (230g) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1/2 teaspoon paprika for garnish
Instructions
- Peel and cut potatoes into large chunks. Place in a pot and cover with cold salted water.
- Bring to a boil and cook 12–15 minutes until fork-tender. Drain and let steam dry.
- Hard boil eggs, cool, peel, and chop.
- In a large bowl, mix mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
- Add warm potatoes and gently fold to coat. Lightly mash a few pieces for creaminess.
- Stir in chopped eggs, celery, red onion, parsley, and dill.
- Cover and refrigerate at least 1 hour before serving.
- Sprinkle paprika on top before serving.
Notes
Use warm potatoes so they absorb the dressing better. Taste and adjust seasoning after chilling. Store in the refrigerator for up to 4 days. Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American Classic
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg