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Creamy Potato Salad

A delightful and customizable potato salad featuring a silky-smooth dressing with fresh herbs, perfect for BBQs and picnics.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 lbs Yukon Gold or red potatoes, cut into bite-sized pieces (peeled or unpeeled)
  • 4 large hard-boiled eggs, chopped (optional) Optional for added protein and flavor
  • 1 cup diced celery
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh dill (or parsley as a milder alternative)
  • Optional add-ins: Crispy bacon bits, diced pickles, or capers Customize to your preference
For the Dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp yellow mustard
  • 2 tbsp apple cider vinegar (or white wine vinegar)
  • 1 tsp sugar (optional for balance) Optional, use to balance flavors
  • Salt and freshly ground black pepper, to taste Adjust to preference

Method
 

Preparation
  1. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil.
  2. Reduce the heat and simmer for 10–15 minutes, or until the potatoes are tender when pierced with a fork.
  3. Drain well and allow them to cool slightly before mixing.
Prepare the Dressing
  1. In a large mixing bowl, whisk together the mayonnaise, both mustards, vinegar, and sugar until smooth.
  2. Taste and adjust with salt and pepper — the dressing should be tangy but balanced.
Combine Everything
  1. Add the warm (not hot) potatoes to the dressing and toss gently to coat them evenly.
  2. Fold in the celery, red onion, dill, and chopped eggs if using. The warmth of the potatoes will slightly absorb the dressing, creating a creamier texture.
Chill to Perfection
  1. Cover the bowl and refrigerate for at least 1–2 hours, or even better, overnight. This allows the flavors to deepen and blend beautifully.
Serve & Enjoy
  1. Before serving, give the salad a light stir and adjust seasoning if needed.
  2. Garnish with extra dill or a sprinkle of paprika for color. Serve chilled as a side to grilled meats, burgers, or roasted chicken.

Notes

For an added flair, customize with bacon, pickles or a dash of hot sauce. The potato salad tastes even better after a night in the fridge.