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Delicious classic creamy potato salad served at a summer cookout.

Classic Creamy Potato Salad

A must-try side dish for barbecues and picnics, this creamy potato salad combines Yukon Gold potatoes, mayonnaise, and fresh vegetables for a vibrant and satisfying flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold potatoes, peeled and cut into large chunks
  • 4 large hard-boiled eggs, roughly chopped
  • 2 ribs crisp green celery, finely diced
  • ¼ cup red onion, finely minced
  • 1 cup mayonnaise, full fat
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp bright red paprika powder (for garnish)
  • 1 tbsp fresh green dill, finely chopped
  • 1 tbsp fresh parsley, finely chopped

Method
 

Boiling the Potatoes
  1. Place the Yukon Gold potatoes into a large pot and cover them with cold water, adding a pinch of salt.
  2. Bring the water to a boil over medium-high heat.
  3. Once boiling, reduce the heat to medium and let the potatoes simmer until fork-tender, about 10-15 minutes.
  4. Drain the potatoes in a colander and allow to cool slightly.
Making the Dressing
  1. In a separate mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, kosher salt, black pepper, dill, and parsley until smooth.
  2. Taste the dressing and adjust seasoning as desired.
Assembling the Salad
  1. In a large mixing bowl, combine the cooled potatoes, hard-boiled eggs, celery, and red onion.
  2. Pour the dressing over the potato mixture and gently fold together until well combined, being careful not to mash the potatoes.
  3. Transfer the potato salad to a serving dish and sprinkle with paprika for garnish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best flavor, prepare up to 24 hours in advance. Freezing is not recommended.