Classic Potato Salad: Creamy Picnic Staple

Classic Potato Salad features creamy Yukon Gold potatoes mixed with hard-boiled eggs, crisp celery, pickles, and onions in a tangy mayonnaise-mustard dressing.

This picnic staple takes 45 minutes active time plus chilling and serves 8–10 generously.

Why This Recipe Works

Yukon Golds hold shape while absorbing dressing flavors. Eggs and pickles add richness and crunch. Buttermilk or vinegar cuts mayonnaise richness for balanced tang. Chilling melds tastes overnight. Versatile for barbecues or potlucks.

Ingredients & Prep

• 3 lbs Yukon Gold potatoes, cut into ¾-inch chunks
• 4 hard-boiled eggs, chopped
• 1 cup mayonnaise
• ¼ cup buttermilk or pickle juice
• 2 tbsp yellow mustard
• ½ cup celery, diced
• ¼ cup red onion, finely chopped
• ¼ cup dill pickles, chopped
• 1 tsp salt, ½ tsp pepper

Step-by-Step Instructions

1. Boil potatoes in salted water 12–15 minutes until fork-tender; drain and cool slightly.
2. Whisk mayonnaise, buttermilk, mustard, salt, and pepper for dressing.
3. Toss warm potatoes with dressing, then fold in eggs, celery, onion, and pickles.
4. Chill covered 4+ hours or overnight. Garnish with paprika before serving.

Flavor Variations

Storage Tips

Refrigerate airtight up to 5 days. Flavors peak day 2. Do not freeze.

FAQs

Potatoes mushy?
Cut uniform size; don’t overboil.

Too dry?
Stir in extra mayo before serving.

Egg-free?
Omit eggs; add extra pickles for binding.

Classic Potato Salad: Creamy Picnic Staple

Print Recipe

A timeless classic potato salad made with tender potatoes, creamy mayonnaise dressing, crunchy celery, and hard-boiled eggs. Perfect for picnics, barbecues, and family gatherings.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs Yukon Gold or red potatoes, peeled and cubed
• 3 large eggs, hard-boiled and chopped
• 3/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (plus more for garnish)
• 2 tbsp fresh parsley or dill, chopped (optional)

Instructions

• 1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
• 2. Cook 10–12 minutes until fork-tender. Drain and let cool slightly.
• 3. In a large bowl, whisk mayonnaise, mustard, vinegar, salt, pepper, and paprika.
• 4. Add warm potatoes and gently toss to coat.
• 5. Fold in chopped eggs, celery, red onion, and herbs if using.
• 6. Cover and refrigerate at least 1 hour to allow flavors to blend.
• 7. Garnish with extra paprika before serving.

Notes

• Use warm potatoes so they absorb more flavor.
• Swap mayo for half Greek yogurt for a lighter version.
• Keeps well refrigerated for up to 3 days.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 3g
• Sodium: 430mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg

Keywords: classic potato salad, creamy potato salad, picnic side dish