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Creamy Classic Potato Salad Recipe Easy Homemade Mayo Dressing Guide

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A creamy, comforting potato salad with a homemade mayo dressing that’s perfect for picnics, barbecues, and potlucks. This recipe features tender Yukon Gold or red potatoes coated in a tangy, smooth dressing with fresh herbs and optional hard-boiled eggs.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 1 cup mayonnaise (240 ml), preferably Hellmann’s
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1/2 cup celery, finely diced (about 50 g)
  • 1/4 cup green onions, thinly sliced (about 25 g)
  • 2 large hard-boiled eggs, chopped (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: pinch of smoked paprika or celery seed

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt to the water.
  2. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 12-15 minutes, or until potatoes are fork-tender but not falling apart.
  3. Drain potatoes in a colander and let them cool slightly—about 10 minutes. They should be warm but not hot when mixing with the dressing.
  4. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Adjust seasoning to taste.
  5. Stir in the celery, green onions, and parsley into the dressing. Fold in chopped hard-boiled eggs gently if using.
  6. Add the warm potatoes to the bowl with the dressing. Using a wooden spoon or silicone spatula, gently fold everything together until potatoes are evenly coated, being careful not to mash them.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. If short on time, 30 minutes will suffice.
  8. Before serving, gently stir the salad and adjust seasoning with more salt, pepper, or vinegar if desired.

Notes

Use Yukon Gold or red potatoes for best texture. Start potatoes in cold salted water for even cooking. Gently fold ingredients to avoid mashing potatoes. Chill at least 1 hour for best flavor. If dressing thickens after chilling, stir in a teaspoon of warm water to loosen. For lighter versions, substitute half mayo with plain Greek yogurt. Vegan mayo can be used for dairy-free and vegan adaptations.

Nutrition

Keywords: potato salad, creamy potato salad, classic potato salad, mayo dressing, picnic recipes, barbecue side dish, easy potato salad

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