Classic Creamy Potato Salad Recipe
Quick Answer
The best potato salad uses Yukon Gold potatoes (waxy, holds shape), boiled until just tender, mixed with a dressing of mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of sugar. Add diced hard boiled eggs, celery, and red onion. Season generously and refrigerate for at least 1 hour before serving.
The ultimate picnic potato salad with eggs, celery, and a creamy dressing
By Sarah Mitchell • June 14, 2026
Classic potato salad is the anchor of every summer BBQ and picnic. Tender potatoes, hard-boiled eggs, crunchy celery, and a creamy dressing that's tangy and slightly mustardy.
Dress the potatoes while they're still warm — they absorb the flavor better.
Yukon Golds hold their shape better than russets and have a naturally buttery flavor.
About This Recipe
"Classic Creamy Potato Salad" is a Salads & Bowls recipe that brings Yukon Gold potatoes, cubed, hard-boiled eggs, chopped, celery, diced, dill pickle, diced and mayonnaise together into a flavorful, well-balanced dish. Rated Easy and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 8 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 3 lbs Yukon Gold potatoes, cubed
- 4 large hard-boiled eggs, chopped
- 2 stalks celery, diced
- 1/4 cup dill pickle, diced
- 3/4 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh dill
- 1 tsp salt
Instructions
- 1
Boil potatoes until fork-tender, about 12-15 minutes. Drain.
- 2
While still warm, toss potatoes with vinegar and salt.
- 3
Mix mayo, mustard, and dill for the dressing.
- 4
Once potatoes are cool, fold in eggs, celery, pickles, and dressing.
- 5
Refrigerate at least 2 hours. Adjust seasoning before serving.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Yukon Gold potatoes, cubed is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Classic Creamy Potato Salad" is a versatile Salads & Bowls dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Classic Creamy Potato Salad stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
What is the best potato for potato salad?
Yukon Gold potatoes are ideal — they're waxy enough to hold their shape but creamy enough to absorb the dressing. Red potatoes also work well. Avoid Russet potatoes — they're too starchy and fall apart.
Should you add dressing to warm or cold potatoes?
Add the dressing to warm potatoes. Warm potatoes absorb flavor much better than cold ones. Toss gently while still warm, then refrigerate to chill and let the flavors meld.
How long does potato salad last in the fridge?
Potato salad lasts 3-5 days refrigerated in an airtight container. Do not leave it at room temperature for more than 2 hours due to the mayonnaise.
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