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Best Potato Salad

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This classic potato salad recipe is creamy, tangy, and packed with comforting flavor. Tender potatoes are tossed with a smooth, flavorful dressing made with mayonnaise, mustard, and apple cider vinegar, plus crunchy celery, red onion, and optional chopped eggs and pickle relish. It’s the perfect side dish for barbecues, potlucks, and family gatherings — and always tastes even better the next day!

Ingredients

  • 2½ lbs Russet or Yukon Gold potatoes, peeled and cut into chunks
  • ¾ cup mayonnaise
  • 1 tbsp Dijon mustard (or yellow mustard)
  • 1 tbsp apple cider vinegar
  • 2 celery stalks, finely chopped
  • ½ small red onion, finely chopped
  • 3 hard-boiled eggs, chopped
  • 2 tbsp sweet pickle relish (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Paprika, for garnish
  • Fresh parsley or green onions, for garnish (optional)

Instructions

  1. Place peeled, chopped potatoes in a large pot of salted water.
  2. Bring to a boil and cook for 10–12 minutes until tender but not mushy.
  3. Drain and let the potatoes cool slightly.
  4. In a large bowl, whisk together mayonnaise, mustard, and vinegar until smooth.
  5. Stir in celery, red onion, chopped eggs, and relish (if using).
  6. Gently fold in the warm potatoes until fully coated.
  7. Season with salt and pepper to taste.
  8. Cover and refrigerate for at least 1 hour before serving.
  9. Garnish with paprika and fresh parsley or green onions just before serving.

Notes

  • Yukon Gold potatoes hold their shape well and have a creamy texture.
  • For a tangier version, substitute part of the mayo with sour cream or Greek yogurt.
  • Add-ins like dill pickles, peas, or bell peppers can enhance flavor and texture.
  • This salad is best served chilled and can be made a day ahead for better flavor.
  • Do not freeze potato salad — it affects the texture and consistency of the dressing.

Nutrition

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