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Potato Salad
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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!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8
Course: Side Dish
Cuisine: Mexican-American / Comfort Food
Calories: 250
Ingredients Method Notes

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.

Method
 

Boil the Potatoes
  1. Place the chunked Yukon Gold or red potatoes in a large pot and cover with cold, salted water.
  2. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, or until the potatoes are just fork-tender.
  3. (You want them soft but not falling apart.)
  4. Drain immediately and let them cool slightly—warm potatoes absorb the dressing best.
  5. 💡 Tip: Cutting potatoes into uniform pieces helps them cook evenly.
Prepare the Dressing
  1. In a large mixing bowl, whisk together:
  2. o Mayonnaise
  3. o Dijon mustard
  4. o Apple cider vinegar
  5. o A pinch of salt, pepper, and a touch of sugar if desired
  6. Mix until smooth and creamy. Adjust seasoning to taste.
  7. This is where the tangy potato salad flavor really starts to shine.
Add the Crunch and Creaminess
  1. Gently fold in the celery, onions, and chopped hard-boiled eggs (if using).
  2. If you love texture, now’s the time to toss in chopped pickles or fresh herbs like dill or parsley.
Combine It All
  1. Add the warm potatoes to the dressing mixture.
  2. Gently toss everything together until the potatoes are fully coated but not mashed.
  3. Taste and adjust seasoning—more mustard for a kick, more mayo for extra creaminess.
Chill for Flavor
  1. Cover and refrigerate the potato salad for at least 1 hour, or overnight for even better flavor.
  2. Chilling allows the flavors to meld and the texture to firm up.
  3. 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