Creamy Potato Salad (Print Version)

Tender boiled potatoes in a creamy mayonnaise-mustard dressing with crisp celery and red onion.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes

→ Dressing

02 - 2/3 cup mayonnaise
03 - 2 tablespoons Dijon or yellow mustard
04 - 2 tablespoons apple cider vinegar
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper

→ Add-Ins

07 - 1/2 cup celery, finely diced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 hard-boiled eggs, peeled and chopped

# How To Make It:

01 - Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until fork-tender.
02 - Drain potatoes thoroughly and spread on a baking sheet. Let cool for 10 minutes to prevent dressing from becoming watery.
03 - In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
04 - Add cooled potatoes, celery, red onion, and parsley to the dressing. Gently fold together until evenly coated, being careful not to mash the potatoes.
05 - Gently fold in chopped hard-boiled eggs if desired, maintaining potato integrity.
06 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Taste and adjust seasoning before serving chilled.

# Top Tips:

01 -
  • The tangy mustard and vinegar perfectly cut through the rich mayonnaise
  • It actually tastes better after sitting in the fridge for a day
02 -
  • Hot potatoes will make your dressing separate and turn the salad watery every time.
  • Adding salt to the potato cooking water seasons them from the inside out.
03 -
  • Taste the salad after chilling and adjust salt and vinegar before serving, as cold food needs more seasoning.
  • If substituting Greek yogurt for half the mayonnaise, add it right before serving so it doesnt become watery.
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