Creamy Potato Salad Recipe
This Creamy Potato Salad Recipe is a classic BBQ side dish made with tender potatoes, crunchy celery, hard-boiled eggs, and a rich, tangy dressing. Perfect for cookouts, picnics, and holiday gatherings, this homemade potato salad is smooth, flavorful, and always a crowd favorite.
Ingredients
- Main Ingredients
- 3 pounds Yukon Gold or red potatoes cut into bite-sized pieces
- 2 celery stalks finely diced
- ¼ cup red onion finely diced
- 3 hard-boiled eggs chopped (optional but recommended)
- Creamy Dressing
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon sugar optional, for balance
- Optional Add-ins:
- 1 tablespoon chopped dill pickles
- 1 tablespoon fresh parsley or dill
Instructions
- Cook the Potatoes
- Place cut potatoes in a large pot and cover with cold water.
- Add 1 teaspoon salt to the water.
- Bring to a boil, then reduce to a simmer.
- Cook 10–15 minutes until fork-tender but not mushy.
- Drain immediately and let cool slightly (still warm is best for mixing).
- Make the Dressing
- In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, pepper, paprika, and sugar.
- Taste and adjust seasoning if needed.
- Assemble the Salad
- Gently fold warm potatoes into the dressing.
- Add celery, red onion, and chopped eggs.
- Mix carefully to avoid breaking the potatoes.
- Chill
- Cover and refrigerate at least 1–2 hours before serving.
- Taste again before serving and adjust seasoning if needed.
Notes
- Start potatoes in cold water for even cooking.
- Do not overcook — potatoes should hold their shape.
- Mix gently to keep texture intact.
- Best made a few hours ahead for deeper flavor.
- Store refrigerated up to 4 days. Do not freeze.