Easy Creamy Potato Salad Recipe
How to make the Best Potato Salad Recipe – Made with hard-boiled eggs, dill pickles, onions, and celery in a creamy mayo dressing, it’s the perfect side dish for all your summer BBQs, potlucks, and cookouts. This easy recipe is extra flavorful and so delicious!
Servings: 8 servings
Calories: 360kcal
Ingredients
- 1 cup mayonnaise
- 2 tablespoon yellow mustard
- ½ teaspoon dried dill
- ½ teaspoon salt - plus more to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- ½ cup pickles - diced
- ½ cup celery - diced
- ½ cup yellow onion, red onion, or green onion - diced
- 3 pounds Yukon Gold Potatoes - or Russet Potatoes (see notes), peeled and chopped
- 1 tablespoon apple cider vinegar - or white vinegar
- 3 hard-boiled eggs - peeled and diced
Instructions
- Combine the mayonnaise, mustard, dill, salt, pepper, and paprika in a large bowl. Add the pickles, celery, and onion, mixing well to combine. Set aside.
- Add the pickles, celery, and onion, mixing well. Set aside.
- Peel the potatoes, if desired, and cut them into ½ inch chunks (see notes). Add the potatoes to a large pot and cover with cold water. Bring the pot to a boil over high heat, then reduce the heat to low. Cook the potatoes for 10-12 minutes or until fork tender (if you are using Russet potatoes, avoid over-cooking your potatoes).
- Drain the potatoes in a large colander and gently mix them with one tablespoon of apple cider vinegar. Set the potatoes aside to cool for approximately 10-15 minutes.
- Finally, transfer the eggs and potatoes to the prepared mayo dressing. Mix well until everything is evenly coated.
- Cover the bowl with plastic wrap and transfer the bowl to the refrigerator for at least 30-60 minutes. This will allow the flavors to blend and the mayo dressing to permeate the cooked potatoes.
- Garnish with freshly minced parsley and ground black pepper if desired.
Notes
- Waxy potatoes (Yukon gold or red potatoes) are most commonly used to make potato salad. They are less starchy and thus less "fluffy" than Russet potatoes, allowing them to hold their shape even after cooking. Waxy potatoes also absorb less water as they boil, helping to prevent a soggy, watery salad.
- I peeled and chopped my potatoes before boiling them. Feel free to boil your potatoes whole with the skin on, if preferred.
Nutrition
Calories: 360kcal | Carbohydrates: 32g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 476mg | Potassium: 799mg | Fiber: 4g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 2mg
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