Description
This classic American potato salad recipe features tender Yukon Gold potatoes coated in a creamy, tangy dressing made with mayonnaise, yellow and Dijon mustards, apple cider vinegar, and a hint of sugar. Enhanced with crunchy celery, sharp red onion, dill pickles, fresh herbs, and chopped hard-boiled eggs, it’s the perfect side dish for picnics, barbecues, and summer gatherings.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 1 tablespoon salt for boiling water
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Add-ins
- 3/4 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 4 hard-boiled eggs, chopped
- 1/4 cup chopped dill pickles or relish
- 2 tablespoons fresh chopped dill or parsley
Garnish
- Paprika for garnish
Instructions
- Boil the potatoes: Place the peeled and chunked Yukon Gold potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook until the potatoes are fork tender, about 10 to 12 minutes. Drain and allow them to cool slightly.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
- Toss potatoes with dressing: While the potatoes are still slightly warm, add them to the dressing bowl and gently toss to coat evenly without breaking them up too much.
- Fold in add-ins: Carefully fold in the finely chopped celery, red onion, chopped hard-boiled eggs, dill pickles or relish, and fresh chopped dill or parsley, maintaining the chunky texture of the potatoes.
- Chill the salad: Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld and develop fully.
- Garnish and serve: Before serving, lightly sprinkle the top with paprika for a pop of color and mild flavor enhancement.
Notes
- For extra flavor, let the potato salad chill overnight.
- Yukon Gold potatoes hold their shape best, but red potatoes can also be used.
- For a smoky variation, add crispy cooked bacon.
