Description

Potato Salad – Easy Crowd Favorite is a creamy, flavorful, and simple dish perfect for gatherings. Combining tender Yukon Gold potatoes with mayonnaise, Dijon mustard, fresh herbs, and crunchy veggies, it delivers a perfect balance of tangy and savory flavors. Ideal for picnics, barbecues, or holiday dinners, this versatile and customizable recipe is a guaranteed crowd-pleaser served cold or at room temperature.

Ingredients

Scale

Potatoes and Eggs

2 pounds Yukon Gold potatoes
4 large hard-boiled eggs

Dressing

1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)

Vegetables and Herbs

1/2 cup finely diced celery
1/4 cup finely diced red onion
2 tablespoons fresh dill, chopped

Optional Add-Ins (Variations)

Bacon bits (crispy, quantity as desired)
Greek yogurt (can substitute some or all mayonnaise)
Pickle relish (to taste)
Fresh parsley or chives (alternative herbs for dill)

Instructions

Prep and Boil the Potatoes: Wash and cut Yukon Gold potatoes into evenly sized chunks. Place them in a pot of salted cold water, bring to a boil, then simmer for 12-15 minutes until tender but still firm. Drain and let cool slightly.
Cook and Peel the Eggs: While potatoes cook, place eggs in boiling water for about 10 minutes to hard boil. Cool in ice water, peel carefully, and chop roughly.
Prepare the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning as desired.
Chop and Mix Veggies: Finely dice celery and red onion, chop fresh dill. Gently fold these into the cooled potatoes along with the dressing. Add the chopped eggs and stir carefully to combine, avoiding mashing the potatoes.
Chill and Serve: Cover the salad and refrigerate for at least 1 hour to blend flavors. Serve chilled or at room temperature, optionally garnished with extra dill or a sprinkle of paprika.

Notes

Avoid overcooking potatoes to prevent mushiness; they should be tender but hold their shape.
Season generously with salt and vinegar as potatoes absorb flavor well.
Resting the salad in the refrigerator helps the flavors meld and firms up the texture.
Mix ingredients gently to maintain a chunky, pleasant texture rather than a gluey mixture.
Customize the recipe by swapping herbs, adding bacon, or substituting Greek yogurt for mayonnaise, tasting as you go for balance.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 250 kcal
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: potato salad, crowd favorite, picnic side dish, creamy potato salad, classic potato salad, easy potato salad recipe, Yukon Gold potato salad, party side dish