Description

This classic potato salad recipe is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, or family gatherings. Made with tender Yukon gold potatoes, mayonnaise, mustard, chopped pickles, onions, celery, and hard-boiled eggs, it delivers the perfect balance of textures and flavors. Chill for at least an hour to allow the flavors to meld beautifully.

Ingredients

Potatoes

2 pounds Yukon gold potatoes, peeled and cubed

Salad Dressing & Mix-ins

3/4 cup mayonnaise
2 tablespoons yellow mustard
1/4 cup chopped dill pickles or relish
1/4 cup chopped red onion
2 stalks celery, diced
2 hard-boiled eggs, chopped

Seasoning & Garnish

Salt and black pepper to taste
Optional: paprika or fresh herbs for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the Potatoes: Place the peeled and cubed Yukon gold potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil, then cook the potatoes for 10 to 15 minutes or until they are fork-tender. Drain the potatoes and let them cool completely.
Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, chopped dill pickles or relish, chopped red onion, and diced celery. Mix these ingredients until well incorporated and smooth.
Combine Salad Ingredients: Gently fold the cooled potatoes and chopped hard-boiled eggs into the dressing mixture. Season the salad with salt and black pepper to taste, ensuring the seasoning is evenly distributed.
Chill the Salad: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and the salad to chill properly.
Garnish and Serve: Before serving, garnish the potato salad with a sprinkle of paprika or fresh herbs such as parsley or dill for added color and flavor.

Notes

Use Yukon gold potatoes for their creamy texture and flavor that holds well after boiling.
For a tangier salad, increase the amount of mustard or add a splash of vinegar.
Hard boil the eggs in advance to save prep time.
You can substitute dill pickles with sweet relish for a different flavor profile.
Chilling the salad for at least an hour enhances the taste and texture.
Optional garnishes like paprika add a beautiful color contrast and subtle smoky flavor.