Description
This Best Ever Potato Salad is a creamy, tangy, and classic side dish featuring tender Yukon gold potatoes, crunchy celery, sharp red onion, and hard boiled eggs all tossed in a flavorful homemade dressing made with mayonnaise, sweet pickle relish, apple cider vinegar, and Dijon mustard. Perfectly chilled and topped with a pinch of paprika, this potato salad is ideal for picnics, barbecues, and family gatherings.
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, chopped into ¾-inch pieces (peeling optional)
- Salt (for potato cooking water)
Salad Mix-ins
- 2 ribs celery, finely chopped
- ⅓ cup finely chopped red onion
- 3 hard boiled eggs, coarsely chopped
Dressing
- ¾ cup mayonnaise
- ¼ cup sweet pickle relish
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon celery seed
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Optional Topping
- Paprika for sprinkling
Instructions
- Boil Potatoes: Place the chopped potatoes into a large pot and cover with cool water, making sure the water is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 2 teaspoons of salt and stir. Boil the potatoes for 6-9 minutes or until just tender when pierced with a fork, checking frequently to avoid overcooking. Drain the potatoes thoroughly.
- Cool Potatoes: Let the drained potatoes cool for about 20 minutes so they don’t lose their texture when mixed with the dressing.
- Prepare Dressing: While the potatoes are cooling, combine the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Whisk everything together until the dressing is smooth and well blended.
- Mix Salad: Transfer the cooled potatoes to a large mixing bowl. Pour the dressing over the potatoes and toss gently to coat all pieces evenly. Fold in the finely chopped celery, red onion, and coarsely chopped hard boiled eggs. Taste and adjust seasoning with additional salt and pepper as desired.
- Chill and Serve: Refrigerate the potato salad for at least one hour before serving to allow the flavors to meld. It can be served the same day once chilled but tastes even better the next day. Give it a gentle stir and sprinkle with paprika for a colorful finish just before serving.
Notes
- Peeling the Yukon gold potatoes is optional; leaving the skins on adds texture and nutrients.
- Be careful not to overcook the potatoes to avoid a mushy salad.
- Use Dijon mustard for a tangier flavor or substitute with yellow mustard if preferred.
- This salad can be stored in an airtight container in the refrigerator for 3-4 days.
- For a lighter version, use low-fat mayonnaise or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
