Potato Salad That Will Blow Your Mind
Discover acreamy, easy Potato Salad recipe that’s perfect for BBQs, picnics, and familygatherings. Ready in minutes, loved by all!
Ingredients
Core Ingredients:
- 2 pounds Yukon Gold or red potatoes scrubbed and cut into chunks
- These hold their shape well and have a buttery texture.
- 3/4 cup mayonnaise
- For that rich, creamy base—use real mayo for the best flavor.
- 2 tablespoons Dijon mustard
- Adds a subtle tang without overpowering.
- 1 tablespoon apple cider vinegar or white vinegar
- A splash of acidity brightens the whole dish.
- 2 stalks celery finely chopped
- For crunch and a refreshing bite.
- 1/4 cup red onion or green onions finely diced
- Pick your favorite for that mild sharpness.
- 2 –3 hard-boiled eggs chopped
- Optional, but they make it heartier and more traditional.
- Salt and freshly ground black pepper to taste
- Season to your preference—it makes all the difference.
Optional Flavor Boosters:
- 1 tablespoon fresh dill or parsley chopped
- Adds color and a bright herbal note.
- 1/4 cup chopped pickles or relish
- For a tangy, sweet twist.
- 1/4 teaspoon smoked paprika
- Sprinkle on top for color and subtle smokiness.
- A dash of sugar optional
- Balances the acidity if needed.
Instructions
Boil the Potatoes
- Place the chunked Yukon Gold or red potatoes in a large pot and cover with cold, salted water.
- Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, or until the potatoes are just fork-tender.
- (You want them soft but not falling apart.)
- Drain immediately and let them cool slightly—warm potatoes absorb the dressing best.
- 💡 Tip: Cutting potatoes into uniform pieces helps them cook evenly.
Prepare the Dressing
- In a large mixing bowl, whisk together:
- o Mayonnaise
- o Dijon mustard
- o Apple cider vinegar
- o A pinch of salt, pepper, and a touch of sugar if desired
- Mix until smooth and creamy. Adjust seasoning to taste.
- This is where the tangy potato salad flavor really starts to shine.
Add the Crunch and Creaminess
- Gently fold in the celery, onions, and chopped hard-boiled eggs (if using).
- If you love texture, now’s the time to toss in chopped pickles or fresh herbs like dill or parsley.
Combine It All
- Add the warm potatoes to the dressing mixture.
- Gently toss everything together until the potatoes are fully coated but not mashed.
- Taste and adjust seasoning—more mustard for a kick, more mayo for extra creaminess.
Chill for Flavor
- Cover and refrigerate the potato salad for at least 1 hour, or overnight for even better flavor.
- Chilling allows the flavors to meld and the texture to firm up.
- Friendly Reminder: Don’t skip the chill time—it transforms good potato salad into a next-level dish.
Notes
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Total Fat: 18 g
- Saturated Fat: 3 g
- Cholesterol: 55 mg
- Sodium: 350 mg
- Total Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 4 g