Introduction
Potato salad has always been a dish tied to gatherings in my family. I remember sitting at my grandmother’s kitchen table, watching her stir warm potatoes with mayonnaise, mustard, and a handful of herbs, creating magic from the simplest ingredients. It was the dish that made every picnic feel complete and every barbecue taste like home. Over the years, I’ve experimented with different variations—sometimes creamy, sometimes tangy, and occasionally with a touch of crunch from pickles or celery. I’m Lina Vexley, and this recipe is my version of the timeless potato salad, both comforting and versatile for any occasion.
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Potato Salad
Equipment
- Large Pot
- Colander
- Mixing Bowl
Ingredients
Salad
- 2 lbs Yukon gold potatoes peeled and cubed
- 1/2 cup celery finely diced
- 1/4 cup red onion finely chopped
- 3 hard-boiled eggs chopped
- 2 tbsp fresh parsley chopped
Dressing
- 3/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook 10–12 minutes until fork-tender. Drain and let cool slightly.
- In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper to make dressing.
- In a large mixing bowl, combine potatoes, celery, onion, eggs, and parsley.
- Pour dressing over potato mixture and toss gently until evenly coated.
- Chill for at least 5–10 minutes before serving for best flavor.
Notes
Nutrition
How to Make the Recipe
To make potato salad, begin by boiling peeled and cubed Yukon gold potatoes in a large pot of salted water. Cook until fork-tender, about 10–12 minutes. Drain the potatoes well and let them cool slightly so they don’t break apart when mixed with the dressing.
While the potatoes cool, prepare the dressing. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. The vinegar adds tang, the mustard depth, and the sugar balances the flavors. Adjust the seasoning to taste.
In a large mixing bowl, combine the cooked potatoes with finely diced celery for crunch, chopped red onion for a bit of sharpness, chopped hard-boiled eggs for richness, and fresh parsley for brightness. Gently fold these ingredients together with the dressing until all the potatoes are coated.
For the best flavor, allow the salad to chill in the refrigerator for at least 5–10 minutes before serving. This resting time lets the potatoes absorb the flavors of the dressing. You can prepare the salad a few hours ahead, making it ideal for parties, barbecues, or meal prep.
Customize your potato salad to suit your taste. For extra tang, add chopped pickles or a splash of pickle juice. For a lighter version, replace half the mayonnaise with Greek yogurt. Some people even sprinkle in crispy bacon bits for a smoky twist.
Serve potato salad cold or at room temperature as a side dish with grilled meats, sandwiches, or picnic spreads. Stored properly in the refrigerator, it keeps well for up to three days.
Conclusion
Potato salad is a timeless favorite that blends tender potatoes with creamy, tangy dressing and crunchy add-ins for a dish that feels both hearty and refreshing. It’s endlessly adaptable, whether you prefer a traditional version, a lighter twist with yogurt, or a smoky one with bacon. Perfect for barbecues, picnics, or family dinners, this salad brings comfort and familiarity to any table. With just a few simple steps, you can create a dish that’s not only versatile but also a true crowd-pleaser. Once you make it, potato salad is sure to earn a permanent spot in your recipe rotation.