Classic Creamy Picnic Potato Salad with Fresh Herbs
Potato Salad
A crowd-pleasing potato salad with a tangy, creamy dressing and crunchy celery. Perfect for summer BBQs.
Nutrition (per serving)
Nothing says summer quite like a big bowl of classic potato salad sitting on a picnic table. This version is the one I grew up with—it's got that perfect balance of creamy mayonnaise, tangy yellow mustard, and just enough crunch from the celery and red onion. Using Yukon Gold potatoes is my little secret; they have a naturally buttery flavor and hold their shape beautifully without turning into mashed potatoes during the mixing process.
The real magic happens in the dressing. By adding a splash of apple cider vinegar to the potatoes while they are still warm, you ensure every bite is seasoned from the inside out. Whether you're serving this alongside grilled burgers or bringing it to a neighborhood potluck, this recipe is a nostalgic favorite that always disappears fast. It's best served chilled, allowing all those bright flavors to meld together perfectly.
Ingredients
- Yukon Gold potatoes, peeled and cubed:3 lb
- Mayonnaise:1 cup
- Yellow mustard:2 tbsp
- Apple cider vinegar:1 tbsp
- Celery, finely diced:½ cup
- Red onion, finely chopped:¼ cup
- Hard-boiled eggs, chopped:4 pieces
- Fresh dill, chopped:2 tbsp
- Salt:1 tsp
- Black pepper:½ tsp
- Paprika:1 pinch
Instructions
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Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
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Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
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Drain the potatoes thoroughly and transfer them to a large mixing bowl. While they are still warm, drizzle the apple cider vinegar over them and toss gently.
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In a separate small bowl, whisk together the mayonnaise, yellow mustard, salt, and black pepper to create the dressing.
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Once the potatoes have cooled slightly, add the chopped celery, red onion, hard-boiled eggs, and fresh dill.
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Pour the dressing over the potato mixture and fold everything together gently with a rubber spatula until well coated.
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Sprinkle the top with a pinch of paprika for color. Cover and refrigerate for at least 1 hour before serving to let the flavors develop.
Tips & Notes
- To prevent the potatoes from getting waterlogged, ensure they are drained very well before adding the dressing.
- If you prefer a sweeter salad, you can add a tablespoon of sweet pickle relish to the dressing.
- For the best flavor, make this salad a few hours in advance or even the night before.
