Creamy, flavorful, and loaded with tender potatoes, hard-boiled eggs, crunchy vegetables, and a rich mayonnaise-mustard dressing. This classic potato salad is an easy side dish for BBQs, picnics, family dinners, and summer gatherings.
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6–8
Difficulty: Easy
Ingredients
For the Salad
- 2 ½ lb (1.1 kg) Yukon Gold or red potatoes
- 4 large eggs
- ½ cup finely diced celery
- ½ cup finely diced red onion
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped green onions
- 1 teaspoon paprika, for garnish
For the Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Cook the Potatoes
Wash and peel the potatoes, then cut them into bite-sized pieces.
Place them in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil, then reduce the heat and simmer for about 10–15 minutes, or until the potatoes are fork-tender but still hold their shape.
Drain well and allow them to cool slightly.
- Prepare the Eggs
Place the eggs in a saucepan and cover with cold water.
Bring to a boil, then reduce to a gentle simmer and cook for about 10 minutes.
Transfer the eggs to ice-cold water, let them cool, then peel and chop them.
- Make the Dressing
In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, black pepper, and garlic powder until smooth and creamy.
- Combine the Salad
Add the cooled potatoes, celery, red onion, and parsley to the bowl with the dressing.
Gently fold everything together until the potatoes are evenly coated.
Add the chopped hard-boiled eggs and gently mix again, being careful not to break them apart too much.
- Chill
Cover the bowl and refrigerate for at least 1 hour before serving.
This allows the flavors to blend and gives the salad a better texture.
- Garnish and Serve
Transfer the potato salad to a serving bowl.
Sprinkle with paprika and a little fresh parsley or green onion.
Serve chilled.
Pro Tips
- Don’t overcook the potatoes. They should be tender but firm enough to hold their shape.
- Start the potatoes in cold water so they cook evenly.
- Let the potatoes cool slightly before mixing with the dressing.
- Add the eggs at the end and fold gently to keep the pieces intact.
- For extra tang, add a little more mustard or apple cider vinegar.
- Chill the salad before serving for the best flavor.
Variations
Southern-Style
Add chopped dill pickles or sweet pickle relish for extra tang and crunch.
Extra Creamy
Add 2–3 tablespoons of sour cream to the dressing.
Bacon Potato Salad
Fold in crispy cooked bacon just before serving.
Fresh Herb Version
Add fresh dill, parsley, or chopped chives for a brighter flavor.
Storage
Store leftover potato salad in an airtight container in the refrigerator and enjoy within 3–4 days.
Keep the salad chilled until ready to serve.
Frequently Asked Questions
Can I make potato salad ahead of time?
Yes. Potato salad is actually excellent when made ahead. Preparing it several hours before serving gives the flavors time to develop.
What potatoes are best for potato salad?
Yukon Gold and other waxy potatoes work especially well because they hold their shape after cooking.
Can I leave out the eggs?
Absolutely. The salad will still be creamy and delicious without them.
Why did my potato salad become watery?
Make sure the potatoes are well drained and cooled before mixing. Excess water can thin the mayonnaise-based dressing.
Serving Suggestions
Serve this creamy potato salad alongside:
- Grilled chicken
- Burgers
- BBQ ribs
- Fried chicken
- Grilled sausages
- Sandwiches
- Summer BBQ dishes