Description
This Classic American Potato Salad is the ultimate crowd-pleaser, perfect for quick lunches, summer cookouts, holiday gatherings, and weeknight dinners. Creamy, tangy, and loaded with flavor, it’s made with red potatoes, hard-boiled eggs, crunchy celery, red onions, and fresh herbs, all tossed in a smooth mustard-mayo dressing. Whether you’re looking for easy dinner ideas, a healthy snack, or food ideas for your next party, this easy recipe fits right in. It’s a timeless comfort food that’s simple to make and even better the next day!
Ingredients
2 pounds red or Yukon gold potatoes
4 large hard-boiled eggs
1/2 cup diced red onion
1/2 cup diced celery
2 tablespoons chopped fresh dill
2 tablespoons chopped chives or green onions
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (for garnish)
Instructions
1. Wash and cut the potatoes into bite-sized pieces. Place in a pot of salted water, bring to a boil, and simmer for 10–15 minutes until fork-tender. Drain and let cool slightly.
2. While the potatoes cook, hard-boil the eggs: cover with water, bring to a boil, reduce heat, simmer 9–10 minutes. Cool under cold water, then peel and chop.
3. Dice the red onion and celery, and chop the fresh dill and chives. Set aside.
4. In a large bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish. Season with salt and pepper.
5. Add warm potatoes to the dressing and gently toss to coat evenly.
6. Fold in the chopped eggs, onion, celery, dill, and chives. Stir gently to combine.
7. Cover and refrigerate the salad for at least 1 hour to chill and develop flavor.
8. Before serving, garnish with extra chives, dill, sliced egg, and a dash of paprika. Serve chilled.
Notes
Use waxy potatoes like red or Yukon golds—they hold their shape and add creaminess.
Let potatoes cool before mixing with dressing to prevent separation.
For extra flavor, refrigerate overnight to let the dressing absorb into the potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: classic potato salad, American potato salad, summer salad, easy side dish, picnic food, BBQ sides