Classic Potato Salad Recipe Everyone Will Love
Discover the perfect potato salad recipe with creamy dressing and tender potatoes. Learn variations like loaded potato salad, dill potato salad, and bacon ranch potato salad – ideal for BBQs and the 4th of July.
Ingredients
- 3 pounds of Yukon Gold potatoes or red potatoes
- 1 small red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup chopped celery
- 2 tablespoons sweet pickle relish
- 2 teaspoons fresh dill (or dried if that’s all you have)
- Salt and black pepper, to taste
- Paprika and chives, for garnish
Instructions
- Cook the potatoes: Place the potatoes in a large pot, cover with water, and add a big pinch of salt. Bring to a boil and cook until tender (about 15–20 minutes). Drain and let cool slightly.
- Prep the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, pickle relish, salt, and pepper.
- Mix it all together: Peel the potatoes if you like (some prefer to keep the skins on for texture). Chop them into bite-sized chunks and add them to the bowl with the dressing. Toss gently until coated.
- Add the extras: Stir in celery, onion, and chopped eggs. Taste and adjust seasoning if needed.
- Garnish and chill: Sprinkle paprika and fresh chives on top. Refrigerate for at least an hour before serving to let the flavors develop.
Notes
- Choose the right potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy ones.
- Season as you go: Salt the water when boiling potatoes and taste the dressing before mixing.
- Chill before serving: An hour in the fridge helps the flavors come together beautifully.
- Get creative: Add extras like bacon, roasted garlic, or even a touch of hot sauce for kick.