Creamy Old-Fashioned Potato Salad (Just Like Mom Made!)
Comforting, creamy, and full of flavor—this classic potato salad is hands-down the best I’ve ever had. It’s the kind of dish that disappears fast at BBQs, potlucks, and Sunday dinners.
Why You’ll Love This Potato Salad
This recipe brings all the nostalgic flavors of traditional potato salad, but with just the right balance of creamy dressing, tangy Dijon, crunchy veggies, and the richness of hard-boiled eggs. It’s simple, satisfying, and made with everyday ingredients—no fancy tricks, just good food done right.
Ingredients
- 2 lbs potatoes (Yukon Gold or red potatoes work best), peeled and diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup celery, finely chopped
- ½ cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
How to Make the Best Potato Salad
Step 1: Cook the Potatoes
- Place the peeled and diced potatoes into a large pot of salted water.
- Bring to a boil and cook for about 10–12 minutes, or until the potatoes are fork-tender but not mushy.
- Drain well and let them cool completely before assembling the salad. Tip: Spread them out on a baking sheet to cool faster and prevent overcooking.
Step 2: Make the Creamy Dressing
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined. This tangy, creamy base ties everything together.
Step 3: Assemble the Salad
- Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl with the dressing.
- Gently toss everything together until the potatoes are well coated and the mix is evenly distributed.
Step 4: Garnish and Chill
- Stir in the fresh parsley for a pop of color and freshness.
- Cover and refrigerate for at least 1 hour before serving. The flavors deepen and meld beautifully as it chills—in fact, it’s even better the next day!
Tips & Variations
- For extra tang: Add a teaspoon of pickle juice or chopped dill pickles.
- Prefer it lighter? Substitute half of the mayo with Greek yogurt.
- Egg-free version? Just leave out the eggs for a vegan-friendly side dish (use vegan mayo too).
Perfect For:
- Summer barbecues
- Holiday potlucks
- Picnics at the park
- Make-ahead meal prep
Storage Notes
Store potato salad in an airtight container in the fridge for up to 4 days. Do not leave it out at room temperature for more than 2 hours.
Nutrition Estimate (Per Serving)
Calories: ~290 | Servings: 6–8 (depending on portion size)
This creamy, old-fashioned potato salad is a tried-and-true crowd-pleaser that belongs at every picnic table. Once you taste it, you’ll never need another recipe!
Let me know if you want a sweet pickle version or a warm German-style potato salad next
