If there’s one dish I never show up without during summer cookouts or family get-togethers, it’s this potato salad. It’s that just-right mix of creamy and tangy, with enough crunch from celery and red onion to keep each bite interesting. I’ve made a lot of potato salads over the years—some with bacon, some with dill, some with pickles—but this classic version always brings the most comfort and the biggest compliments.
It’s the kind of recipe you don’t really need to reinvent. Just stick to the basics, get your potatoes perfectly tender, and don’t skimp on the seasoning. Whether you’re serving it alongside burgers, BBQ chicken, or just piling it high for a solo lunch, this salad always delivers.
Let me show you how I make the best version of this all-American favorite.
Why This Potato Salad Works
- Yukon Gold or red potatoes hold their shape and have great texture
- A balanced dressing of mayo, mustard, and apple cider vinegar gives just the right tang
- Hard-boiled eggs add creaminess and richness
- Fresh celery and red onion bring crunch and a little bite
- Fresh parsley and paprika brighten everything up
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 20 minutes | Cook Time: 15 minutes | Chill Time: 1 hour)
- 2 lbs potatoes (Yukon Gold or red potatoes work best)
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 hard-boiled eggs, chopped
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 tsp paprika, for garnish
How I Make It (Step-by-Step)
1. Cook the Potatoes
I start by washing the potatoes and peeling them if I want a smoother texture (though with red potatoes, I often leave the skins on for color and bite). I cut them into bite-sized chunks and place them in a large pot. Then I fill the pot with cold water until the potatoes are fully submerged.
I bring the water to a boil and cook the potatoes for 10–15 minutes, until they’re tender but not falling apart. A fork should slide in easily without the potato crumbling.
Once they’re done, I drain them well and let them cool completely before adding them to the dressing. Warm potatoes = soggy salad.
2. Make the Dressing
In a small bowl, I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. I taste it and adjust as needed—sometimes adding an extra dash of vinegar for brightness.
3. Assemble the Salad
In a large bowl, I gently combine the cooled potatoes with the chopped eggs, celery, red onion, and parsley. Then I pour in the dressing and fold everything together carefully with a spatula. I want to coat every bite without mashing the potatoes.
4. Chill and Garnish
I cover the salad and refrigerate it for at least 1 hour, but it’s even better after a few hours or overnight. Just before serving, I sprinkle the top with paprika for a pop of color and flavor.
How I Serve It
This potato salad is the perfect side for:
- Grilled burgers or hot dogs
- BBQ ribs or pulled pork sandwiches
- Fried chicken or grilled sausages
- Picnic spreads with sandwiches and deviled eggs
- Or just scooped straight out of the bowl when nobody’s watching
Pro Tips & Variations
- Taste as you go: Potatoes need a good amount of salt, especially once they’re cooled. Don’t be afraid to adjust seasoning.
- Add pickles or pickle juice for extra tang if that’s your thing
- Swap red onion for scallions if you want something milder
- Try half sour cream, half mayo for a slightly lighter version
- Add a dash of celery seed or fresh dill for herby complexity
FAQs From My Kitchen to Yours
Q: Can I make this ahead of time?
A: Yes! In fact, it’s better that way. The flavors meld beautifully after a few hours in the fridge.
Q: How long does it last in the fridge?
A: About 3–4 days, tightly covered. Just give it a stir before serving again.
Q: Can I use russet potatoes instead?
A: You can, but they’re more starchy and tend to fall apart. Yukon Golds hold their texture better for salad.
Q: Is it gluten-free?
A: Yes! All ingredients listed are naturally gluten-free, but always double-check labels, especially for mayo and mustard.
Final Thoughts
This potato salad might seem simple, but don’t underestimate it—it’s the kind of dish that quietly steals the show at any potluck. It’s cool, creamy, and just the right mix of soft, crunchy, tangy, and rich.
Whether you’re pairing it with smoky BBQ or enjoying it as a comfort food lunch, it always satisfies. And once you’ve nailed this version, you can riff on it a hundred ways—but I’ll be honest, I rarely change a thing. Some classics are classic for a reason.
Why This Potato Salad Has Earned a Permanent Spot at Every BBQ I Host
Ingredients
- 2 pounds of potatoes (Yukon Gold or red potatoes)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Wash and peel the potatoes, then cut them into bite-sized cubes.
- Boil the potatoes in a large pot of salted water for about 10-15 minutes, or until fork-tender.
- Drain the potatoes and let them cool completely.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Once the potatoes are cooled, add them to the bowl along with the diced celery, red onion, and parsley. Stir gently to combine.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
- Garnish with paprika before serving.
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