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