If you want to be known as the family member with the best potato salad, then you need to read this.
This creamy, tangy, flavor-packed potato salad isn’t just good—it’s the one people will ask for at every BBQ, holiday dinner, and potluck from now on. It’s built with love, seasoned to perfection, and balanced with just the right texture of tender potatoes and crunchy extras.
I still remember my aunt bringing this exact potato salad to family gatherings. It was the first bowl to empty and the last one people scraped clean. Over the years, I made a few little tweaks—extra mustard here, a secret pinch of sugar there—and now, it’s the star of every cookout I attend. Don’t be surprised if someone begs for the recipe!
Ingredients:
- 2 ½ lbs russet potatoes, peeled and diced
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ cup finely diced celery
- ¼ cup finely chopped red onion
- Salt and black pepper to taste
- Paprika for garnish
- Optional: chopped dill pickles or sweet relish
Instructions:
- Boil the potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let them cool.
- In a large bowl, combine mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Stir in celery, onion, chopped eggs, and optional pickles or relish.
- Add the cooled potatoes and gently fold everything together until well coated.
- Chill for at least 2 hours, preferably overnight.
- Garnish with paprika and extra chopped eggs or parsley before serving.
Nutrition Facts (Per Serving – Approx. 8 servings)
| Calories | 280 kcal |
| Fat | 18 g |
| Carbohydrates | 24 g |
| Protein | 5 g |
| Fiber | 2 g |
| Sodium | 390 mg |
Printable Recipe Summary
| Creamy Potato Salad | |
|---|---|
| Ingredients | Potatoes, eggs, mayo, mustard, celery, onion, vinegar, seasonings |
| Instructions | Boil potatoes, mix dressing and add-ins, combine with potatoes, chill and serve |
FAQs
Q: Can I make this potato salad in advance?
Yes, it actually tastes better after sitting overnight in the fridge.
Q: What potatoes are best for salad?
Russet or Yukon Gold work great for a creamy texture.
Q: Can I use Greek yogurt instead of mayo?
Absolutely, for a lighter version with a slight tang.
Q: How long does it keep in the fridge?
Up to 4 days when stored in an airtight container.
