Creamy, Tangy & Bursting with Flavor
This Classic Creamy Potato Salad is a rich, tangy, and comforting side dish that’s packed with tender potatoes, bold mustard flavor, and a hint of apple cider vinegar. With chopped eggs for richness, celery for crunch, and red onion for bite—it’s the ultimate potato salad that’s perfect for picnics, potlucks, or family dinners.
A creamy dream that gets even better after resting in the fridge!
Why You’ll Love This Recipe:
- 🥔 Perfect Potato Base: Yukon Golds or red potatoes give a creamy, buttery texture.
- 🧈 Tangy Mustard Dressing: Dijon mustard and apple cider vinegar add depth without being overpowering.
- 🥚 Egg-Rich Finish: Chopped hard-boiled eggs enhance the creaminess and flavor.
- 🌿 Fresh Parsley Pop: Adds color, brightness, and a touch of herbaceous freshness.
- ❄️ Make-Ahead Magic: Tastes even better after chilling overnight—ideal for meal prep.
Ingredients (Serves 8):
For the Salad:
- 2 lbs Yukon Gold or red potatoes , peeled and diced (about 4–5 medium potatoes)
- 1 cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tbsp Dijon mustard (adds sharpness and richness)
- 1 tbsp apple cider vinegar (for tangy brightness – white vinegar works too)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup celery , finely chopped (adds crunch and freshness)
- ½ cup red onion , finely chopped (or yellow onion for milder flavor)
- 3 hard-boiled eggs , peeled and chopped (or tofu scramble for vegan option)
- 2 tbsp fresh parsley , chopped (or dill/chives for variation)
Instructions:
Step 1: Cook the Potatoes
Place diced potatoes in a large pot and cover with salted water.
Bring to a boil and cook for 10–12 minutes , or until just fork-tender (don’t overcook—they should hold their shape).
Drain well and let cool completely before mixing.
Step 2: Make the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Salt and pepper
This creates a tangy, silky base that clings to every potato piece.
Step 3: Add the Mix-Ins
Add the cooled potatoes , chopped celery , red onion , and hard-boiled eggs to the dressing.
Gently mix until everything is evenly coated.
Stir in fresh parsley for a final flavor and color boost.
Step 4: Chill & Serve
Cover and refrigerate for at least 1 hour before serving—this allows flavors to meld and develop.
For best results, let it chill overnight.
Serve cold as a side with grilled meats, sandwiches, or on its own for a classic comfort bite.
Each bite brings together:
- Tender, buttery potato chunks
- Tangy, creamy mustard dressing
- Crisp, fresh celery bites
- Sharp, savory egg pockets
- And that herby parsley finish
Tips for Success:
- 🥣 Use Cold Hands: Helps mix ingredients without sticking.
- 🥚 Egg Hack: Boil eggs ahead of time and peel while still warm for easier prep.
- 🍯 Add Sweetness: A teaspoon of honey or a few dashes of hot sauce can balance the tang.
- 🥗 Boost Nutrition: Stir in chopped dill pickles, green onions, or relish for extra flair.
- ❄️ Meal Prep Friendly: Keeps well refrigerated for up to 3 days—great for lunchboxes.
Serving Suggestions:
- Perfect with grilled chicken, burgers, or smoked brisket.
- Great at picnics, backyard barbecues, or school lunches.
- Ideal with a cold drink like lemon water, iced tea, or beer.
Nutritional Information (per serving, makes 8 – approximate):
(With regular mayo and eggs – per serving)
- Calories: ~250 kcal
- Protein: ~5g
- Carbohydrates: ~15g
- Fat: ~18g
- Fiber: ~1g
- Sugar: ~2g
This Potato Salad proves that simplicity is key to greatness. With its creamy mustard dressing, tender potatoes, and fresh herbs—it’s a must-make for lovers of classic sides and comforting bites.
