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This classic potato salad recipe is cool, creamy, and the perfect side dish for any cookout! Easy to make ahead and so flavorful!
Looking for more potluck-ready side dishes? Try these! Cajun deviled eggs, the best egg salad, and bacon-wrapped smokies!
Why You’ll Love this Potato Salad Recipe
It’s the best. Nothing like the mashed, mushy potato salad in the plastic tubs at the grocery store! Totally understand if you want to stay away from those. But this classic potato salad recipe is a must-make! One bite and you’ll be a believer.
This potato salad is loaded with tender chunks of Yukon gold potatoes, hard boiled eggs, and has a creamy, herby mayo dressing that is full of so much flavor! It’s made with yellow mustard, apple cider for some tang, and tasty seasonings like paprika and dill. A simple but delicious side dish that you’ll want at every cookout as the temperatures warm up!
It’s great for keeping a stash in the fridge during the week to round out easy meals of grilled steaks, burgers, or, hey — even hot dogs! It will last for 4-5 days in the fridge with no problems, so make a big batch and relax a bit this summer!
Tips and Variations
- Start With the Potatoes: You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I like Yukon gold or petite yellow potatoes. I also prefer to choose something with a smooth, thin skin as I usually don’t peel my potatoes! If you prefer no skins on your potatoes, just peel them before they are chopped and boiled.
- Add More Texture: If you like a bit of crunch in your potato salad, toss in 2 ribs of finely chopped celery.
- Add Those Eggs: You can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!
- Make it Your Own: Add in some fresh chopped dill (my favorite!), some crispy bacon, a splash or barbecue sauce or even Sriracha! Feel free to experiment a little until you get your ultimate flavor combination.
Storing Leftovers
Keep leftovers in the fridge in an airtight container for up to 6 days.
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Bring a large pot of salted water to a boil on the stove. Cook the potatoes until tender, about 5-8 minutes. Drain well and move to a large bowl, cover and place in the fridge to cool completely.
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Once the potatoes have cooled, add the eggs to the bowl and toss to evenly distribute.
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In a smaller bowl whisk together the mayonnaise, mustard, vinegar, relish, green onion, paprika, dill, salt, and pepper.
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Pour the sauce onto the potatoes and eggs, stir to evenly coat the eggs and potatoes in the sauce.
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Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.
Updated on March 1, 2024
Calories: 366kcalCarbohydrates: 31gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 565mgPotassium: 777mgFiber: 4gSugar: 2gVitamin A: 312IUVitamin C: 34mgCalcium: 41mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
