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Classic Creamy Potato Salad

Classic Creamy Potato Salad prepared dish

Tender yukon gold potatoes are folded with crisp celery, red onion, herbs, and a tangy mayonnaise-mustard dressing. This reliable, make-ahead potato salad is perfect for picnics, cookouts, or an easy lunch plate.

This recipe is american style, lunch, scaled for 6 servings, with 20 min prep and 20 min cook.

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves: 6

Quick cooking notes

  • Core ingredients include paprika, dijon mustard, fresh dill, large eggs.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.25 tsp paprika (for garnish)
  • 2 tbsp dijon mustard
  • 2 tbsp fresh dill (chopped)
  • 3 large eggs
  • 1 tsp granulated sugar
  • 0.5 cup dill pickles (finely chopped)
  • 0.25 cup fresh parsley (chopped)
  • 2 tbsp apple cider vinegar
  • 0.75 cup mayonnaise
  • 0.33 cup red onion (finely diced)
  • 0.5 tsp black pepper (freshly ground)
  • 0.75 cup celery (finely diced)
  • 2 lb yukon gold potatoes (scrubbed and cut into 3/4-inch chunks)
  • 2 tsp kosher salt (divided)

Instructions

  1. Place the 2 lb Yukon Gold potatoes in a 4-quart saucepan and add enough cold water to cover them by 1 inch, then stir in 1 1/2 tsp of the kosher salt.
  2. Set the saucepan over high heat and bring the water to a steady boil, about 6-8 minutes, while the potatoes begin to turn slightly translucent at the edges.
  3. Reduce the heat to medium and simmer the potatoes uncovered for 10-12 minutes, until a paring knife slides into the largest pieces with little resistance but the chunks still hold their shape.
  4. While the potatoes cook, place the 3 large eggs in a small saucepan and cover them with cold water by 1 inch, then bring the water to a boil over high heat for about 5 minutes.
  5. Turn off the heat under the egg saucepan, cover it with a lid, and let the eggs stand in the hot water for 10 minutes, until the whites and yolks are fully set.
  6. Use a slotted spoon to transfer the eggs to a bowl of ice water and chill them for 5 minutes, then peel and chop them into 1/2-inch pieces on a clean cutting board.
  7. Drain the potatoes in a colander and let them steam-dry for 5 minutes, until the surfaces look matte rather than wet and the potatoes are warm but not falling apart.
  8. In a large mixing bowl, whisk together the 3/4 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp granulated sugar, remaining 1/2 tsp kosher salt, and 1/2 tsp black pepper for about 30 seconds, until the dressing is smooth and creamy.
  9. Add the warm drained potatoes to the bowl with the dressing and fold gently with a rubber spatula for 1 minute, until the potatoes are evenly coated without being mashed.
  10. Add the chopped eggs, 3/4 cup celery, 1/3 cup red onion, 1/2 cup dill pickles, 1/4 cup parsley, and 2 tbsp dill to the bowl, then fold gently for 1-2 minutes, until the vegetables and herbs are evenly distributed.
  11. Cover the bowl and refrigerate the potato salad for at least 30 minutes, until chilled and the dressing has thickened around the potatoes.
  12. Stir the chilled potato salad once more with a clean spoon, transfer it to a serving bowl, sprinkle with 1/4 tsp paprika, and serve cold; keep the salad refrigerated and do not leave it at room temperature for more than 2 hours.

Nutrition (per serving)

  • Calories: 328
  • Protein: 7 g
  • Fat: 23 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 1010 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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