Potato Salad Recipe

A classic potato salad, perfect for picnics, barbecues, and family gatherings. This creamy and tangy salad is easy to prepare and sure to be a crowd-pleaser.


  • 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup dill pickles, finely chopped
  • 4 hard-boiled eggs, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 2 tablespoons fresh parsley, chopped (optional)


  1. Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are tender but not falling apart. Drain and let cool.
  2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth.
  3. Mix the Salad: Add the cooled potatoes to the bowl with the dressing. Gently stir to coat the potatoes evenly.
  4. Add the Veggies and Eggs: Fold in the celery, red onion, dill pickles, and chopped hard-boiled eggs. Mix gently to combine.
  5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, taste and adjust the seasoning if necessary. Garnish with fresh dill and parsley, if using.

Enjoy your delicious and creamy potato salad!

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