Description
Classic Creamy Potato Salad with Yukon Gold Potatoes and Eggs is a rich and comforting side dish featuring tender buttery potatoes, creamy hard-boiled eggs, and a perfectly balanced tangy dressing. Ideal for family gatherings, picnics, and barbecues, this easy-to-make salad combines velvety textures with fresh herbs and crisp veggies for a crowd-pleasing, nourishing meal companion.
Ingredients
Scale
Vegetables and Eggs
- 1.5 lbs Yukon Gold Potatoes, scrubbed and cut into bite-sized chunks
- 4 large hard-boiled eggs, peeled and chopped
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Potatoes: Scrub the Yukon Gold potatoes and cut them into uniform bite-sized chunks. Boil them in salted water for 10-15 minutes until tender but still firm. Drain and set aside to cool completely to avoid a mushy salad.
- Prepare the Eggs: While the potatoes cool, hard-boil the eggs by placing them in boiling water for 9-12 minutes. Cool under cold running water, peel, and chop into medium-sized pieces.
- Mix the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and freshly ground black pepper to create a creamy and tangy dressing.
- Combine Salad Ingredients: Add the cooled potatoes, chopped eggs, diced celery, and red onion to the dressing. Gently toss to evenly coat all ingredients without breaking the potatoes.
- Finish with Fresh Herbs: Sprinkle chopped fresh parsley over the salad and stir lightly to distribute. Refrigerate the salad for at least one hour to let flavors meld before serving.
Notes
- Cut potatoes into uniform pieces for even cooking and ideal texture.
- Ensure potatoes and eggs are completely cooled before mixing to prevent watery dressing.
- Salt potatoes during boiling and adjust seasoning after combining for best flavor.
- Use fresh parsley and celery for brightness and crunch.
- Chill salad at least one hour before serving to deepen flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: potato salad, creamy potato salad, classic potato salad, Yukon Gold potatoes, egg salad, picnic recipes, summer side dish, easy potato salad, family recipes