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Creamy Potato Salad

Potato salad – now there's a dish that brings back memories. Plain and simple, we're talking about good Yukon Golds mixed with just the right amount of mayo and mustard, plus some crisp vegetables for that nice crunch. Nothing fancy here, just honest cooking that works every time.

I've been making this salad for longer than I care to remember, and I'll tell you straight – the secret's in cooking those potatoes just right. You want them tender but still holding their shape, not turning to mush when you stir them.

This is the kind of potato salad you can count on, the sort that disappears first at church suppers and family picnics. It's not trying to be anything special, but somehow it always is. The Dijon mustard gives it a bit more zip than your regular yellow mustard, but if that's what you've got in the fridge, it'll work just fine too.

Been making this recipe so long I could do it in my sleep, and trust me – once you've made it a couple of times, you will too. Just good, reliable food that makes people happy.

Recipe

easy homemade pasta recipe

Potato salad is a classic side dish that brings comfort and satisfaction to any gathering. Its creamy texture and rich flavors make it a perfect accompaniment to grilled meats, sandwiches, or as a standalone dish at picnics and potlucks.

This recipe creates a traditional creamy potato salad with a perfect balance of tender potatoes, crunchy vegetables, and a smooth mayonnaise-based dressing. The combination of celery, onions, and pickles adds texture and tanginess, while the hard-boiled eggs provide richness and depth to this timeless dish.

  • 2 pounds Yukon Gold potatoes
  • 4 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup celery, finely diced
  • 1/3 cup red onion, finely chopped
  • 1/4 cup dill pickles, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon paprika

Peel and cut potatoes into 3/4-inch cubes, then boil in salted water until tender (about 12-15 minutes). Meanwhile, hard-boil the eggs. Once potatoes are cooked, drain and let cool for 15 minutes. Peel and chop the eggs.

In a large bowl, mix mayonnaise, mustard, and vinegar. Add cooled potatoes, eggs, celery, onion, pickles, and seasonings. Gently fold all ingredients together until well combined. Refrigerate for at least 2 hours before serving, garnished with paprika and parsley.

For best outcomes, avoid overcooking the potatoes as they can become mushy and break apart when mixing. Season the potato cooking water generously with salt to make sure the potatoes are well-flavored from within.

The salad can be made up to 24 hours in advance, but may require additional mayonnaise before serving as the potatoes tend to absorb the dressing over time.

The humble potato salad has graced picnic tables and family gatherings since German immigrants first introduced their version to America in the 19th century.

This creamy variation builds on that heritage, combining tender potatoes with a rich mayonnaise-based dressing that's brightened by fresh herbs and crunchy vegetables.

While every family seems to have their own treasured recipe, this version strikes a classic balance between tangy and smooth, making it a reliable choice for summer cookouts, potlucks, or as a satisfying side dish any time of year.

The preparation method guarantees the potatoes maintain their integrity while absorbing the maximum amount of flavor.

Conclusion

Listen up – potato salad's one of those dishes that gets better the longer it sits. Take my word for it, you want about 4 hours in the fridge for everything to get friendly with each other. I've made this hundreds of times, and the magic happens when you mix 1 cup of mayo for every 2 pounds of spuds – not too dry, not swimming in dressing, just right.

Now, don't go serving it straight away. Give it a good taste first – sometimes those potatoes can be real salt-soakers, so you might need to add a pinch more. Every batch is different, that's what makes cooking interesting. Just like my mother used to say, "The tasting spoon is your best friend in the kitchen."

Mind you, this isn't some fancy-pants dish – it's good, honest food that fits in anywhere, from a backyard cookout to Sunday dinner. Been making it this way since I learned to cook, and it hasn't failed me yet.

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