Get ready to elevate your side dish game with this irresistible potato salad recipe! Bursting with creamy, tangy goodness and packed with fresh, crunchy veggies, this classic dish is a guaranteed hit at BBQs, picnics, or cozy family dinners. Perfect for both novice cooks and seasoned chefs, it comes together in just 30 minutes with simple ingredients you likely already have. Let’s whip up a bowl of pure comfort that’ll keep everyone coming back for more!
Also Check our Chocolate Milkshake Recipe
Why This Potato Salad Recipe Is a Must-Try
This Creamy Potato Salad Will Steal the Show at Your Next BBQ!
Equipment
- Large pot
- Mixing bowl
- Whisk
- Cutting board and knife
- Measuring cups and spoons:
- Colander
Ingredients
- 2 lbs 900g Yukon Gold potatoes, peeled and cubed
- 3 large eggs hard-boiled and chopped
- 1 cup mayonnaise use full-fat for creaminess
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely diced
- 1/4 cup dill pickles chopped
- 2 tbsp fresh dill chopped (or 1 tsp dried dill)
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Cook the Potatoes (10 minutes)
- Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.
- Prepare the Dressing (5 minutes)
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
- Combine Ingredients (5 minutes)
- Add cooled potatoes, chopped eggs, celery, red onion, dill pickles, and fresh dill to the dressing. Gently toss to coat evenly.
- Chill and Serve (10 minutes)
- Cover and refrigerate for at least 10 minutes to let flavors meld. Garnish with paprika before serving, if desired.
Notes
Calories: 280 kcal
Protein: 5g
Carbohydrates: 22g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 75mg
Sodium: 320mg
Fiber: 2g
Sugar: 2g
Note: Nutritional values are approximate and may vary based on ingredient brands.
Who Should Avoid This Potato Salad
- Egg Allergies: Contains hard-boiled eggs.
- Mayonnaise Concerns: Not suitable for those avoiding egg-based or high-fat dressings.
- Low-Carb Diets: High in carbohydrates due to potatoes.
- Vegan Diets: Contains eggs and mayonnaise (swap for vegan alternatives if needed).
Pro Tips for Best Results
- Choose the Right Potatoes: Yukon Gold or red potatoes hold their shape better than russets.
- Don’t Overcook: Potatoes should be tender but not mushy for the best texture.
- Customize It: Add bacon bits, green onions, or a dash of hot sauce for a twist.
- Make Ahead: Prepare a day in advance for even richer flavors.
- Lighten It Up: Swap half the mayo for Greek yogurt for a healthier version.
FAQs
1. Can I make this potato salad ahead of time?
Yes! It tastes even better after chilling overnight. Store in an airtight container in the fridge for up to 3 days.
2. Can I use a different type of potato?
Absolutely. Yukon Gold or red potatoes work best, but russets can be used if you prefer a softer texture.
3. How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Do not freeze, as the texture may become grainy.
4. Can I make this recipe vegan?
Yes! Use vegan mayonnaise and omit the eggs or replace them with diced avocado or chickpeas.
5. How can I make it less tangy?
Reduce the apple cider vinegar to 1 tbsp or skip the mustard for a milder flavor.
6. Can I add more crunch?
Try adding chopped bell peppers, radishes, or even crushed potato chips just before serving.
7. Is this recipe gluten-free?
Yes, this potato salad is naturally gluten-free, but always check ingredient labels to confirm.
Final Thoughts
This creamy potato salad recipe is your ticket to wowing guests at any gathering! With its perfect balance of flavors and easy prep, it’s a go-to side dish that never fails to impress. Whether you’re hosting a summer BBQ or need a quick weeknight side, this recipe is a keeper. Try it today, and let us know how it turns out in the comments below!