Creamy Potato Salad Side

Last summer my neighbor Lena taught me that the secret to potato salad isn't actually the potatoes at all it's letting everything hang out in the fridge together for a good long while. We stood in her kitchen with the windows open, tasting straight from the bowl with forks, debating whether we'd added enough celery. She was right, by the way. The hour wait isn't optional, it's everything.

I brought this to a Fourth of July block party last year and watched three different people ask for the recipe within an hour. My cousin Greg who claims to hate potato salad went back for seconds. There's something about the balance of creamy and sharp that makes people pause, then reach for the serving spoon again.

Ingredients

• Yukon Gold or red potatoes: These hold their shape beautifully after boiling and have a naturally buttery flavor that russets just can't match
• Mayonnaise: The creamy backbone that brings everything together, use a good quality brand you actually enjoy eating straight
• Dijon or yellow mustard: Adds that essential sharp tang and a little depth that cuts through the richness
• Apple cider vinegar: Brightens the whole dressing and prevents that heavy mayo-only taste
• Celery and red onion: Provide the crucial crunch that contrasts with tender potatoes
• Fresh parsley: Adds little pops of herbaceous freshness that make each bite interesting
• Hard-boiled eggs optional: If you're team egg in potato salad, they add protein and creaminess, but it's perfectly delicious without them

Instructions

Boil the potatoes just right:

Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 10 to 12 minutes until a fork slides in easily but they're not falling apart.

Let them cool completely:

Drain the potatoes and spread them on a baking sheet. Let them cool for at least 10 minutes so they don't turn the dressing watery or mushy when you mix everything together.

Whisk up the dressing:

In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth and combined. Taste it and adjust if you like things more tangy or salty.

Combine everything gently:

Add the cooled potatoes, celery, red onion, and parsley to the bowl with the dressing. Fold everything together with a spatula, being gentle so you don't mash up the potatoes.

Add eggs if using:

If you're adding hard-boiled eggs, fold them in last so they stay in distinct chunks rather than disappearing into the mixture.

The crucial waiting period:

Cover the bowl and refrigerate for at least one hour before serving. This gives the potatoes time to absorb the dressing and lets all the flavors become friends.

Final season check:

Taste the potato salad after it's chilled and add more salt, pepper, or vinegar if needed. Cold sometimes dulls seasonings slightly.

Save

My grandmother used to make potato salad for every family gathering, and I've spent years trying to recreate that particular combination of flavors she managed so effortlessly. This version gets closer than anything I've tried, and I think she would have appreciated the extra brightness from the cider vinegar. Every time I make it, the kitchen starts to smell like her house.

Make It Your Own

Once you have the basic ratio down, potato salad is incredibly forgiving to personal tweaks. Sometimes I swap in chopped pickles or add a handful of fresh dill along with the parsley. A teaspoon of smoked paprika gives it a lovely warmth and color.

Lighter Variations

If you're looking to cut some calories, try replacing half the mayonnaise with plain Greek yogurt. You'll still get creaminess but with more protein and less fat. The tang from yogurt actually works beautifully with the other flavors.

Serving Suggestions

This potato salad is the ultimate side dish for just about anything grilled. It holds up next to burgers, ribs, or chicken and feels right at home on a picnic blanket. I also love it as part of an easy lunch with a simple green salad.

• Make it the morning before you plan to serve it, it only gets better
• Sprinkle a little extra parsley on top right before serving for a fresh look
• Keep it cold at picnics by placing the serving bowl over ice

Save

There's something deeply satisfying about a bowl of potato salad sitting on the picnic table, catching the sunlight. Simple food, done well, never goes out of style.

Recipe FAQs

→ How long should I chill potato salad before serving?

Refrigerate for at least one hour before serving to allow the flavors to meld together. The salad tastes even better if chilled longer—up to 24 hours ahead.

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and have a naturally creamy texture. Avoid russets, which can become mushy.

→ Can I make this lighter?

Substitute Greek yogurt for half the mayonnaise to reduce calories while keeping the creamy consistency. The tangy yogurt complements the mustard and vinegar nicely.

→ How do I prevent potatoes from getting too soft?

Start potatoes in cold water, simmer gently rather than boil vigorously, and test with a fork after 10 minutes. Drain immediately once fork-tender and spread on a baking sheet to cool quickly.

→ What add-ins enhance the flavor?

Chopped pickles, fresh dill, crispy bacon bits, or a dash of smoked paprika add depth. Hard-boiled eggs provide extra protein and richness if desired.