Classic Potato Salad: Creamy Picnic Staple
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.
- 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
- 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