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Description
This Classic Creamy Potato Salad Recipe is a nostalgic, flavorful side dish made with tender potatoes, hard-cooked eggs, and a creamy mustard-mayo dressing—perfect for barbecues, potlucks, and picnics.
Ingredients
6 medium potatoes, peeled and cubed
2 celery stalks, finely diced
1 medium onion, chopped (about ½ cup)
4 hard-cooked eggs, peeled and chopped
1½ cups mayonnaise
1 tbsp yellow mustard
1 tbsp white vinegar
1 tsp salt
¼ tsp black pepper
Instructions
1. Place potatoes in a pot of salted water. Bring to a boil, then simmer until fork-tender (10–12 minutes). Drain and cool.
2. Hard-cook the eggs: Cover with water, bring to a boil, remove from heat, cover, and let sit for 12 minutes. Transfer to ice water and peel.
3. In a large bowl, whisk mayo, mustard, vinegar, salt, and pepper.
4. Add potatoes, celery, onion, and chopped eggs to the bowl. Fold gently to combine.
5. Refrigerate at least 2 hours before serving. Garnish with paprika or dill if desired.
Notes
Store potato salad in an airtight container for up to 4 days in the fridge.
Add extra chopped veggies or herbs for variety.
Serve chilled in mason jars for a picnic-friendly option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American