Introduction
This isn’t just another potato salad — it’s the one people remember. Creamy without being heavy, tangy without being sharp, and perfectly seasoned from the first bite to the last. Every ingredient has a purpose, and together they create a timeless, comforting dish that works for family meals, gatherings, and special occasions. Once you make it this way, it’s very hard to go back.
Ingredients (Serves 6–8)
For the Salad
- 2½ lbs (1.1 kg) Yukon Gold or red potatoes
- 3 large eggs
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1½ tablespoons apple cider vinegar or pickle juice
- ½ teaspoon sugar (optional, for balance)
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup celery, finely diced
- ⅓ cup red onion, very finely chopped
- ⅓ cup dill pickles or sweet gherkins, finely chopped
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Cook the potatoes
Wash and cut the potatoes into bite-sized pieces (leave the skins on). Place in a large pot, cover with cold salted water, and bring to a gentle boil. Cook 10–12 minutes until fork-tender but not falling apart. Drain and let steam dry for 5 minutes. - Season while warm
While the potatoes are still warm, drizzle them with the vinegar or pickle juice and sprinkle lightly with salt. Gently toss and let cool to room temperature. - Cook the eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10 minutes. Transfer to cold water, peel, and chop. - Make the dressing
In a bowl, whisk together mayonnaise, Dijon mustard, sugar (if using), salt, and black pepper until smooth and creamy. - Assemble the salad
Add celery, red onion, pickles, chopped eggs, and herbs to the cooled potatoes. Spoon the dressing over the top. - Mix gently
Fold everything together carefully so the potatoes stay intact while fully coated. - Chill and rest
Cover and refrigerate for at least 1 hour before serving. This resting time allows the flavors to fully develop.
Description
This potato salad is luxuriously creamy with subtle tang and a satisfying mix of textures. The warm-seasoned potatoes absorb flavor beautifully, while crisp vegetables and fresh herbs keep every bite lively.
Origin and Cultural Significance
Potato salad has roots in European kitchens and evolved into countless regional styles worldwide. Creamy versions became popular as comfort food staples, especially for gatherings and celebrations. This recipe honors the classic style while refining it for perfect balance and consistency.
Optional Additions
- Paprika or smoked paprika for warmth
- A spoon of sour cream or Greek yogurt for extra creaminess
- Chopped bacon for richness
- A pinch of garlic powder or onion powder
Tips for Success
- Use waxy potatoes for best texture
- Never overcook the potatoes
- Season potatoes while warm for deeper flavor
- Chop add-ins finely for even distribution
- Taste and adjust seasoning after chilling
Nutritional Information (Approx. per serving)
- Calories: 250–280
- Protein: 6–8 g
- Fat: 16–18 g
- Carbohydrates: 22–25 g
Conclusion
This potato salad earns its reputation. It’s reliable, crowd-pleasing, and deeply satisfying without being complicated. A true classic done right.
Recommendation
Serve it chilled alongside grilled meats, sandwiches, or as part of a festive spread. Make it once — and expect requests every time.
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