Description
This Creamy Classic Potato Salad features tender Yukon Gold potatoes tossed in a rich and tangy dressing made with mayonnaise, Dijon mustard, fresh herbs, eggs, celery, and red onion. Perfect for barbecues, picnics, and family gatherings, this easy homemade potato salad delivers creamy texture and balanced flavor in every bite.
Ingredients
Scale
- 1.5 kg (3 lbs) Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 3 hard-boiled eggs, chopped
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Peel and cut potatoes into evenly sized chunks.
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 12–15 minutes until fork tender. Drain and cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and paprika until smooth.
- Add slightly warm potatoes to the dressing and fold gently to coat.
- Add chopped eggs, red onion, celery, parsley, and dill. Mix carefully without breaking the potatoes.
- Cover and refrigerate for at least 2 hours before serving for best flavor.
Notes
Use Yukon Gold potatoes for the best creamy texture. Dress the potatoes while slightly warm to help them absorb flavor. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the mayonnaise-based dressing may separate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg