Description

Every backyard barbecue, picnic, or holiday table deserves a dish that guests can’t stop talking about—and this Creamy Classic Potato Salad is that dish. With perfectly tender potatoes, a rich and tangy dressing, and pops of crunch from fresh veggies, this salad takes a familiar favorite to a whole new level.

What makes this version so unforgettable? It’s all about balance. The potatoes are cooked just right—not mushy, not too firm—while the dressing, a flavorful blend of mayo, Dijon mustard, and apple cider vinegar, coats every bite in creamy goodness. Add in the texture of crisp celery, the bite of red onion, and the richness of chopped hard-boiled eggs, and you’ve got a timeless side dish that feels fresh and comforting all at once.

This is the kind of recipe you’ll want to make again and again—not just because it’s easy, but because it’s that good. Whether you're hosting a summer cookout or meal-prepping for the week, this potato salad belongs on your menu.

Ingredients

• 2 lbs potatoes (Yukon Gold or Red are best), peeled and diced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup celery, finely chopped
• ½ cup red onion, finely chopped
• 3 hard-boiled eggs, chopped
• 2 tablespoons fresh parsley, chopped
• Optional Add-Ins:
• Chopped dill pickles or relish for a tangy twist
• Crumbled bacon for a smoky crunch
• A pinch of paprika for color and subtle spice

Preparation Method

Start by bringing a large pot of salted water to a boil. Add the diced potatoes and cook for about 10 to 12 minutes, or until they’re just fork-tender. Be careful not to overcook—you want them to hold their shape when mixed. Drain them well and let them cool to room temperature.

While the potatoes cool, prepare the creamy dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. This creates a smooth, flavorful base that ties the salad together beautifully.

Once the potatoes have cooled, gently fold them into the dressing. Add the chopped celery and red onion for a satisfying crunch, followed by the hard-boiled eggs for a creamy, savory contrast. Mix carefully to avoid breaking the potatoes too much.

Finish by stirring in the freshly chopped parsley. It adds a burst of color and freshness that makes the dish come alive. Cover and refrigerate for at least one hour before serving—this resting time allows the flavors to meld and deepen.

For the best flavor, let it sit overnight. The next day, you’ll find that every bite is even more flavorful and satisfying.

Tips and Conclusion

This potato salad is incredibly versatile! Make it your own by adding your favorite ingredients—like crispy bacon bits, dill pickles, or a splash of pickle juice for extra tang. Want to lighten it up? Use half Greek yogurt and half mayonnaise in the dressing for a healthier twist without sacrificing creaminess.

If you’re serving a crowd, prepare the salad a day ahead and store it in the refrigerator. Just give it a quick stir before serving and top with extra parsley or a sprinkle of paprika for that final finishing touch.

Once you try this Creamy Classic Potato Salad, you’ll understand why it’s often called the best potato salad ever. It’s nostalgic yet elevated, easy to make but packed with flavor and texture. It’s the perfect companion to grilled meats, sandwiches, or as a stand-alone comfort dish.

Loved this recipe? You might also enjoy our Tangy Coleslaw with Apple Cider Vinaigrette, Roasted Corn & Avocado Salad, or Homemade Baked Beans. Keep exploring, keep cooking, and don’t forget to share your creations with us. Happy eating!