Creamy, tangy, and packed with flavor—this potato salad is a crowd-pleasing classic with the perfect balance of richness and brightness.
Ingredients
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4 medium potatoes (Yukon Gold or Russet), peeled and diced
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½ cup mayonnaise
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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½ tsp salt (or to taste)
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¼ tsp black pepper
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2 hard-boiled eggs, chopped (optional but highly recommended!)
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¼ cup finely diced red onion (or green onions for milder flavor)
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2 celery stalks, finely diced (for crunch!)
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2 tbsp fresh dill or parsley, chopped (optional garnish)
*(Serves 4-6 as a side dish)*
Instructions
1. Cook the Potatoes
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Boil diced potatoes in salted water until tender (10-12 mins). Drain and let cool slightly.
2. Make the Dressing
In a large bowl, whisk together:
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Mayonnaise
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Dijon mustard
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Apple cider vinegar
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Salt & pepper
3. Combine & Chill
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Gently fold in warm potatoes, eggs, onion, and celery.
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Refrigerate at least 1 hour (or overnight) for flavors to meld.
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Garnish with fresh herbs before serving.
Why This Recipe Wins
✅ Creamy but not gloppy—thanks to the Dijon and vinegar balance.
✅ Great texture from crisp celery and tender potatoes.
✅ Even better the next day as flavors deepen!
Variations to Try
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Bacon Lover’s: Add ½ cup crispy chopped bacon. 🥓
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Deviled Egg Style: Mash yolks into the dressing for extra richness.
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German Twist: Swap mayo for a warm bacon-vinegar dressing.
This is the only potato salad recipe you’ll ever need—guaranteed to disappear at picnics!