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Perfect Creamy Potato Salad

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A classic creamy potato salad with a make-ahead 5-step prep timeline that ensures perfect texture and flavor, ideal for barbecues, picnics, and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon kosher salt (for boiling water)
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 3 celery stalks, finely chopped
  • 1/2 cup red onion, finely diced
  • 3 hard-boiled eggs, chopped (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water, add 1 tablespoon kosher salt, and bring to a boil over high heat. Boil for 10-12 minutes or until potatoes are just tender when pierced with a fork.
  2. Drain potatoes in a colander and rinse with cold water to stop cooking. Spread them on a baking sheet lined with parchment to cool completely.
  3. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Taste and adjust seasoning.
  4. Add chopped celery, red onion, hard-boiled eggs, and parsley to the dressing. Stir gently to coat evenly.
  5. Once potatoes are fully cooled, fold them gently into the dressing mixture. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld.

Notes

Do not overcook potatoes to avoid mushiness. Cool potatoes spread out to prevent sogginess. Make dressing ahead and chill for better flavor. Mix potatoes gently to keep chunks intact. The salad tastes better after resting overnight. For vegan version, use vegan mayo and omit eggs or substitute with avocado.

Nutrition

Keywords: potato salad, creamy potato salad, make-ahead potato salad, summer side dish, barbecue side, picnic recipe

Find it online: https://vexifood.com/perfect-creamy-potato-salad-recipe-5-step-make-ahead-prep-timeline/