Description
A classic and creamy potato salad made with tender Yukon Gold potatoes, tangy Dijon mustard, crunchy celery and red onion, and hard-boiled eggs. This easy-to-make side dish is perfect for summer picnics and gatherings, offering rich flavors balanced with a hint of acidity from apple cider vinegar and refreshing herbs.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Dressing
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Mix-ins
- ½ cup finely chopped red onion
- ½ cup finely chopped celery
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh dill or parsley (optional)
- Paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the peeled and cut Yukon Gold potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10–12 minutes, or until the potatoes are fork-tender but still firm, preventing them from becoming mushy.
- Drain and Cool: Drain the potatoes thoroughly and allow them to cool slightly to avoid wilting the dressing when mixed.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery seed, salt, and black pepper until the mixture is smooth and well combined.
- Combine Ingredients: Add the warm potatoes, chopped red onion, chopped celery, and chopped hard-boiled eggs to the dressing. Gently fold the ingredients together until the potatoes are coated evenly with the dressing, maintaining a delicate texture.
- Adjust Seasoning: Taste the mixture and adjust the seasoning by adding more salt or pepper if needed.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill properly.
- Garnish and Serve: Before serving, sprinkle the potato salad with chopped fresh dill or parsley and a dash of paprika if desired, adding an extra pop of color and flavor.
Notes
- For a creamier texture, mash a few of the potatoes while mixing.
- You may substitute Yukon Gold potatoes with red potatoes or Russets, but Yukon Golds hold their shape best and offer a buttery texture.
- Make the potato salad ahead of time; it tastes even better after a few hours in the refrigerator, allowing flavors to develop fully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
