Classic Creamy Potato Salad
This Classic Creamy Potato Salad draws inspiration from traditional American backyard cookouts, where comfort food and simplicity reign supreme. With silky Yukon Gold potatoes, a luscious homemade dressing, and bursts of brightness from crunchy celery, fresh herbs, and tangy pickles, this dish honors tradition while elevating texture and flavor nuance. It’s versatile, refreshing, and always a crowd favorite at barbecues and picnics.
Equipment
- Large Pot
- Mixing bowls
- Chef's Knife
- Cutting board
- Rubber spatula
Ingredients
For the Potato Salad:
- 2 pounds Yukon Gold potatoes peeled and cut into 1.5-inch chunks
- 1 tablespoon salt for boiling water
- 3 large eggs hard-boiled and chopped
- 3 stalks celery finely diced
- ½ cup red onion finely chopped
- ⅓ cup sweet pickles diced
- 2 tablespoons fresh dill finely chopped
For the Dressing:
- ¾ cup mayonnaise preferably full-fat for creaminess
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon ground black pepper
Instructions
- Place the peeled and cut potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12–15 minutes, or until fork-tender but not mushy.
- While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and black pepper until smooth and creamy.
- Drain the potatoes and immediately spread them on a sheet pan to cool slightly, about 5 minutes. This prevents overcooking and removes excess moisture.
- In a large mixing bowl, combine the celery, red onion, chopped sweet pickles, fresh dill, diced hard-boiled eggs, and warm potatoes.
- Pour the dressing over the potato mixture and gently fold using a rubber spatula. Ensure the potatoes are evenly coated without breaking them up too much for a pleasant texture.
- Cover and refrigerate for at least 1 hour before serving. Chilling allows flavors to meld beautifully.
Notes
- To make this vegan, replace mayonnaise with a plant-based version and omit the eggs.
- Yukon Gold potatoes hold their shape beautifully and provide a buttery flavor—avoid Russets, which tend to fall apart.
- For a punchier flavor, substitute some of the pickles with capers or add a dash of smoked paprika.
Nutrition
Calories: 361kcalCarbohydrates: 31gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 1662mgPotassium: 765mgFiber: 4gSugar: 4gVitamin A: 324IUVitamin C: 32mgCalcium: 54mgIron: 2mg
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