There’s a reason potato salad shows up at nearly every BBQ and picnic—it’s cool, creamy, and comforting in the best possible way. This classic version is simple yet full of flavor, with tender potatoes, crunchy celery, a touch of mustard, and a tangy mayo-based dressing that ties it all together.
It’s the kind of recipe that tastes even better after a little chill time and disappears quickly from the table. Whether you’re serving burgers, ribs, or grilled veggies, this potato salad is the side that plays well with everyone.
⏱ Prep Time 15 minutes | 🔥 Cook Time 15 minutes | 🍽 Servings 6 | 🌱 Difficulty Level Easy | 📦 Storage Tips Store in an airtight container in the fridge for up to 4 days. Best served cold.
Ingredients List
- 900g (2 lbs) Yukon Gold or red potatoes (cut into chunks)
- ½ cup mayonnaise
- 1 tablespoon Dijon or yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup celery (finely chopped)
- ¼ cup red onion (diced)
- 2 hard-boiled eggs (chopped, optional)
- 1 tablespoon chopped fresh dill or parsley (optional)
Instructions
- Cook the potatoes: Place potatoes in a large pot, cover with cold water, and bring to a boil. Add salt and simmer for 10–15 minutes until fork-tender. Drain and cool slightly.
- Make the dressing: In a large bowl, whisk together mayo, mustard, vinegar, salt, and pepper.
- Combine: Add warm potatoes to the dressing and gently toss. Stir in celery, onion, eggs (if using), and herbs.
- Chill: Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
💡 Recipe Notes / Tips
Use waxy potatoes like Yukon Gold—they hold their shape better than russets.
Like it tangier? Add more vinegar or a spoonful of pickle juice.
Customize it: Add chopped pickles, bacon bits, or a sprinkle of smoked paprika.
🧮 Nutrition Info (approx. per serving, 6 servings)
- Calories: 250
- Carbs: 30g
- Fat: 13g
- Protein: 4g
- Sugar: 2g
❓ FAQs
- Q: Can I make potato salad the night before?
A: Yes! It actually tastes better after sitting overnight in the fridge. - Q: Can I use Greek yogurt instead of mayo?
A: Definitely. Or try a half-and-half mix for a lighter version. - Q: Should I peel the potatoes?
A: It’s up to you. Leave the skin on for texture and nutrients, or peel for a smoother bite.
Made this creamy classic? Snap your side dish and tag it with #the_food_pedia on Instagram 🥔✨
