Potato salad is the ultimate side dish—until it’s a mushy, bland mess. Everyone claims theirs is the best, but most are lying.
This recipe? It’s the real deal. Crisp potatoes, creamy dressing, and just the right kick of flavor.
No weird ingredients, no soggy disasters. Just perfection. Ready to upgrade your picnic game?
Let’s go.
Why This Recipe Works
This isn’t your grandma’s gloppy potato salad (no offense, Grandma). The secret? Yukon Gold potatoes. They hold their shape but stay creamy.
The dressing balances tangy, sweet, and savory—no mayo overload here. And the add-ins? Crunchy celery, sharp red onion, and fresh herbs.
Every bite has texture and flavor. It’s the kind of dish people ask you to bring to every cookout. Sorry in advance.
Ingredients You’ll Need
- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 1/2 cup mayo (full-fat, because life’s too short)
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs (chopped)
- 1/4 cup fresh dill or parsley
- Salt and pepper (to taste)
Step-by-Step Instructions
- Boil the potatoes. Cook them in salted water until just tender (about 10-12 minutes).
Drain and let them cool slightly. Pro tip: Don’t overcook, or you’ll get mashed potato salad.
- Make the dressing. Whisk mayo, mustard, vinegar, sugar, salt, and pepper in a bowl. Taste it.
Adjust if needed. This is your flavor bomb—don’t mess it up.
- Combine everything. Gently fold the potatoes, celery, onion, eggs, and herbs into the dressing. Be gentle unless you enjoy potato mush.
- Chill. Let it sit in the fridge for at least an hour.
The flavors need time to party. Patience is a virtue, especially with potato salad.
How to Store It
Keep it in an airtight container in the fridge for up to 3 days. FYI, it won’t last that long.
If it looks watery, stir it before serving. Freezing? Don’t.
Potatoes turn into sad, grainy blobs. Just eat it.
Why This Recipe Is a Game-Changer
It’s crowd-pleasing but not basic. The vinegar and mustard cut through the richness, so it’s not a mayo brick.
Plus, the veggies add crunch, and the herbs make it taste fancy. It’s also easy to double for big gatherings. And let’s be real—potato salad can make or break a BBQ.
This one? It’s a win.
Common Mistakes to Avoid
- Overcooking the potatoes. Mushy potatoes = sad salad. Test them with a fork—they should be tender but firm.
- Drowning it in mayo. Start with less, then add more if needed.
You can’t undo a mayo flood.
- Skipping the chill time. Warm potato salad is a crime. Let the flavors meld.
- Using waxy potatoes. Russets fall apart; Yukon Golds are the MVP here.
Swaps and Tweaks
No mayo? Use Greek yogurt or sour cream.
Vegan? Skip the eggs and use vegan mayo. Want more crunch?
Add pickles or radishes. Craving heat? Toss in some jalapeños.
IMO, the recipe is flexible—just don’t mess with the potatoes.
FAQs
Can I use red potatoes instead?
Sure, but they’re waxier. Yukon Golds are creamier and hold the dressing better. If you use red potatoes, don’t overcook them.
How do I prevent the potatoes from falling apart?
Cook them just until fork-tender, and let them cool before mixing.
Stir gently—no aggressive mashing.
Can I make this ahead of time?
Absolutely. It tastes better after chilling for a few hours. Just keep it covered in the fridge.
Why add sugar?
It balances the acidity from the vinegar and mustard.
You won’t taste it—it just rounds out the flavors.
What if I hate celery?
Swap it for cucumbers or bell peppers. Or leave it out. The potato police won’t come for you.
Final Thoughts
This potato salad is the side dish hero you deserve.
It’s simple but packed with flavor, and it won’t disappoint at your next cookout. Follow the steps, avoid the pitfalls, and prepare for compliments. Now go forth and potato.