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This creamy and tangy potato salad has been my summertime go-to for every backyard barbecue and picnic. It combines fork-tender potatoes, hard-boiled eggs, and a crisp hit of celery, all tossed in a zippy mustard-mayo dressing. It is simple to make yet always disappears first at the gathering table.
Every time I make this, it reminds me of family picnics at the park—one scoop and I am back watching the kids chase fireflies while everyone goes back for seconds.
Ingredients
- Yukon Gold or Russet potatoes: Provide the perfect creamy bite without falling apart during cooking. Look for firm, smooth potatoes without soft spots or sprouting eyes
- Mayonnaise: Gives the salad its signature creaminess. For the best flavor, use a real egg-based mayo or your homemade version
- Yellow mustard: Adds classic tang and color. Grab a good quality prepared mustard for depth
- Apple cider vinegar: Brightens the dressing and lifts the flavors. Choose raw, unfiltered if you like a little extra zing
- Kosher salt and black pepper: Essential for balanced seasoning. Freshly ground pepper gives the most sparkle
- A pinch of sugar: Rounds out the acidity and highlights the potato flavor. Regular granulated sugar works perfectly
- Celery: Brings crunch and a touch of earthiness. Pick stalks that are crisp and bright green
- Red onion: Offers sharpness and color. Choose one that is firm and not sprouting
- Dill pickles or sweet relish: Add a pop of flavor and contrast. Go for refrigerated pickles for best crunch if you like a tangy edge
- Hard-boiled eggs: Create richness and heartiness. Fresh, high-quality eggs peel easiest, so buy them no more than a week in advance
- Chopped chives or parsley: Brighten and finish the salad. Fresh herbs right from the bunch really make a difference
- A dash of paprika: For color and a hint of smokiness
Step-by-Step Instructions
- Cook the Potatoes:
- Place potatoes in a large pot and add enough cold water so they are just covered. Sprinkle generously with salt. Bring to a boil over medium heat then reduce to a gentle simmer. Cook for ten to twelve minutes or until you can easily pierce them with a fork. Drain promptly and let cool slightly so they do not fall apart
- Prepare the Dressing:
- In a large mixing bowl whisk together the mayonnaise yellow mustard apple cider vinegar kosher salt black pepper and sugar. Whisk until the dressing is completely smooth and creamy so there are no lumps left behind
- Combine Potatoes with Dressing:
- Add the still-warm potatoes to the bowl with your dressing. Toss very gently using a spatula or large spoon so every piece is coated. Let the mixture rest for five minutes so the potatoes absorb some flavor as they cool
- Add the Crunchy Bits and Eggs:
- Tip in diced celery diced red onion and chopped pickles if using. Add the hard-boiled eggs. Fold gently so you do not mash the potatoes. Keep folding until everything is just mixed and still a little chunky
- Season and Chill:
- Taste your salad and sprinkle in more salt or pepper if you think it needs it. Cover the bowl and refrigerate for at least one hour so the flavors blend and the salad becomes extra creamy
- Finish and Serve:
- Just before you take it to the table scatter chopped chives or parsley right over the top and dust lightly with paprika for that picnic-perfect look
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One of my favorite tricks is to use extra mustard for an added kick. My aunt taught me this at a family reunion and now I cannot serve potato salad without that signature tang. Watching her sprinkle paprika and fresh herbs for color always makes me smile.
Storage Tips
Transfer any leftovers right to an airtight container and keep in the fridge for up to four days. To keep the salad from getting watery give it a good stir before serving again
Ingredient Substitutions
You can swap out regular mayonnaise for a plant-based version to make it vegan. Try Dijon in place of yellow mustard if you want a sharper flavor. If you are out of cider vinegar a little white wine vinegar works well too
Serving Suggestions
Serve this salad cold straight from the fridge alongside grilled burgers or barbecue chicken. It also makes a satisfying lunch with a handful of greens on the side
Cultural Context
Potato salad has roots in European cooking but it was American home cooks who gave it that signature creamy dressing and made it the must-have side at every summer party. The addition of mustard and eggs sets the classic recipe apart from its counterparts around the world
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Common Questions
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal, but red potatoes can be used for a firmer texture.
- → Can I prepare this salad in advance?
Yes, letting it chill in the fridge for at least an hour enhances the flavor and texture.
- → Is there a lighter dressing option?
For a lighter version, substitute half the mayonnaise with Greek yogurt.
- → How can I add extra tang?
Mix yellow and Dijon mustard for more tanginess, or add diced pickles or relish for zip and sweetness.
- → What are good serving suggestions?
This salad pairs well with grilled meats, burgers, or sandwiches, making it a great side for meals.
- → Any allergen considerations?
The dish contains eggs and mustard; check mayonnaise and mustard labels for additional allergens.