Description
Creamy, tangy, and full of comforting flavor, this classic potato salad is everything you want in a side dish. It’s the kind of salad that quietly disappears at parties, drawing people back for seconds—even those who say they “don’t usually like potato salad.” With fork-tender potatoes, a balanced mayo-mustard dressing, and the perfect crunch from celery and onion, this version is timeless and endlessly adaptable. It’s also ideal for making ahead, and the flavors get better with time, making it a must-have for every cookout, potluck, or family dinner.
Ingredients
- 2½ pounds Yukon Gold or red potatoes
- 1 tablespoon apple cider vinegar
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon sweet pickle relish
- Salt and pepper to taste
- 2 celery stalks, diced
- ¼ cup red onion or shallots, finely chopped
- 3 hard-boiled eggs, chopped
- Fresh dill or chives for garnish (optional)
Instructions
- Scrub and cut the potatoes into bite-sized chunks. Boil in salted water until fork-tender, 10–15 minutes.
- Drain and spread on a tray. While still warm, sprinkle with vinegar and let cool.
- In a large bowl, whisk together mayonnaise, Dijon mustard, relish, salt, and pepper.
- Add chopped celery, onion, and hard-boiled eggs to the dressing and mix gently.
- Once potatoes are cool, fold them into the dressing mixture. Taste and adjust seasoning.
- Chill for at least 1 hour before serving. Garnish with herbs or egg slices as desired.
Notes
Don’t skip the vinegar step—it adds essential brightness.
Red onion can be swapped for green onions or soaked in water to reduce sharpness.
For a lighter version, replace half the mayo with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 295