Creamy, tangy, and loaded with comforting flavour, potato salad is a timeless side dish that's perfect for barbecues, picnics, potlucks, and family gatherings. Tender potatoes are tossed with a rich, creamy dressing, crisp vegetables, and fresh herbs to create a dish that's satisfying and easy to make ahead. Whether served alongside grilled burgers, chicken, or seafood, homemade potato salad is always a crowd-pleaser.
Homemade Potato Salad
This classic recipe combines perfectly cooked potatoes with a creamy dressing made from mayonnaise, Dijon mustard, and fresh herbs for a side dish that's rich, refreshing, and full of flavour.
Ingredients
- 2 lbs Yukon Gold or red potatoes
- ¾ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- Paprika, for garnish (optional)
Instructions
1. Cook the Potatoes
Wash the potatoes and place them in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork tender. Drain and allow them to cool slightly before cutting into bite-sized pieces.
2. Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Combine the Ingredients
Add the cooked potatoes, celery, red onion, chopped eggs, dill, and parsley to the bowl. Gently fold everything together until the potatoes are evenly coated with the dressing.
4. Chill
Cover the potato salad and refrigerate for at least 1 hour before serving. This allows the flavours to blend and the dressing to fully coat the potatoes.
5. Serve
Give the salad a gentle stir before serving and garnish with a sprinkle of paprika and extra fresh dill if desired.
Why This Recipe Works
Yukon Gold and red potatoes hold their shape well after cooking while remaining creamy inside, making them ideal for potato salad. The combination of mayonnaise, Dijon mustard, and apple cider vinegar creates a dressing that's rich yet balanced with just the right amount of tang. Fresh herbs and crunchy celery add brightness and texture, making every bite flavourful and refreshing.
Tips for the Best Potato Salad
- Start the potatoes in cold, salted water so they cook evenly.
- Avoid overcooking the potatoes to prevent a mushy texture.
- Toss the potatoes with the dressing while they're still slightly warm for better flavour absorption.
- Chill for at least an hour before serving for the best taste.
- Garnish with fresh herbs just before serving to keep them vibrant.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Explore our selection of mixing bowls to make tossing and serving homemade potato salad easier, giving you plenty of room to combine ingredients gently while keeping the potatoes perfectly intact.
