This is hands-down the best potato salad recipe you’ll ever try — creamy, tangy, and packed with flavor. Made with Yukon Gold potatoes, hard-boiled eggs, Dijon mustard, and crisp veggies, it’s the ultimate side dish for summer BBQs, holiday gatherings, and family potlucks.
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Why You’ll Love This Potato Salad
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Uses Yukon Gold or red potatoes for a creamy texture
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Tangy dressing with Dijon mustard and apple cider vinegar
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Packed with flavor from crunchy celery, red onion, and fresh parsley
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Easy to make ahead — even better the next day
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Crowd favorite for BBQs, cookouts, and potlucks
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High-traffic keywords: easy potato salad, potato salad with eggs, creamy side dish recipes
Ingredients Breakdown
Base:
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Yukon Gold or red potatoes – Tender but not mushy; perfect for holding their shape
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Hard-boiled eggs – Adds texture and protein
Dressing:
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Mayonnaise – The creamy base
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Dijon mustard – Adds tang and sharpness
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Apple cider vinegar – Brightens up the flavor
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Salt and black pepper – Classic seasoning
Add-ins:
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Celery – Crunchy and refreshing
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Red onion – Sharp flavor and color
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Fresh parsley – Adds brightness and visual appeal
Tips and Tricks
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For extra tang, add a splash of pickle juice or chopped dill pickles
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Use a mix of sour cream and mayo for a lighter, tangier dressing
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Don’t skip the chilling step — the flavors need time to meld
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Use an ice bath to quickly cool the boiled potatoes and prevent overcooking
Variations and Customizations
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Loaded Style: Add chopped bacon, shredded cheddar, and green onions
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Southern Twist: Add sweet relish or a touch of sugar
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Herbaceous Version: Mix in chopped dill, chives, or tarragon
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Vegan Option: Use plant-based mayo and omit the eggs
Pairing Suggestions
Serve this creamy potato salad alongside:
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Grilled burgers or hot dogs
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Barbecue ribs or chicken
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Fried fish or crab cakes
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Deviled eggs and baked beans for a complete picnic plate
Storage Instructions
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Refrigerator: Store in an airtight container for up to 4 days
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Make Ahead: Best made a day before serving
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Do Not Freeze: Mayo-based salads don’t freeze well and can separate
Popular Questions
Can I leave the skins on the potatoes?
Yes! Especially with red or Yukon Gold potatoes — the skins add texture and nutrients.
Is this potato salad gluten-free?
Absolutely. Just double-check that your mustard and mayo are certified gluten-free.
How do I keep the salad from getting watery?
Be sure to let the potatoes cool completely before mixing and avoid overcooking them.
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Creamy Dijon Potato Salad
- Total Time: 1 hour 30 minutes (includes chill time)
- Yield: 8 servings 1x
Description
Creamy, tangy, and loaded with crunch, this is hands down the best potato salad you’ll ever have. Made with tender Yukon Gold or red potatoes, crisp celery, savory hard-boiled eggs, and a flavorful Dijon-mayo dressing, it’s the perfect make-ahead side for any cookout, picnic, or family gathering.
Ingredients
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2 lbs Yukon Gold or red potatoes, peeled and diced
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1 cup mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon apple cider vinegar
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup celery, finely chopped
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½ cup red onion, finely chopped
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3 hard-boiled eggs, chopped
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2 tablespoons fresh parsley, chopped
Instructions
1. Boil the Potatoes
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Place the diced potatoes in a large pot. Cover with cold, salted water.
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Bring to a boil and cook for 10–12 minutes, until the potatoes are fork-tender but not falling apart.
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Drain and let cool completely before mixing — this helps preserve their texture.
2. Make the Dressing
In a large bowl, whisk together:
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1 cup mayonnaise
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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Salt and pepper
This creamy, tangy mixture is the flavor-packed foundation of the salad.
3. Combine the Ingredients
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Gently fold the cooled potatoes into the dressing.
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Add in the chopped celery, red onion, and hard-boiled eggs.
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Stir gently to avoid mashing the potatoes.
4. Add Fresh Herbs
Sprinkle in the chopped parsley for a burst of color and a fresh, herbal note.
5. Chill Before Serving
Cover and refrigerate for at least 1 hour before serving.
Pro tip: Let it chill overnight for even better flavor.
Notes
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For perfect hard-boiled eggs: Place in cold water, bring to a boil, then turn off heat and cover for 12 minutes. Cool in ice water.
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Want a bit of a crunch? Add diced pickles or chopped radishes for extra texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Boiled & Mixed
- Cuisine: American
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