Classic Potato Salad
This creamy, dreamy Classic Potato Salad is the ultimate comfort food for lazy days, summer BBQs, or solo snack vibes. Made with Yukon Gold potatoes, eggs, mayo, and a zesty mustard kick — it’s nostalgic, flavorful, and ridiculously easy to throw together. Cold, crunchy, and comforting in every bite!
Equipment
- Large pot for boiling potatoes
- Strainer
- Cutting board + knife
- Mixing bowl
- Spatula or large spoon
- Baking sheet optional, for quick cooling
Ingredients
- 2 pounds Yukon Gold potatoes – Creamy buttery, and they hold their shape like a queen.
- 3 hard-boiled eggs – Because yes we’re doing this the old-school way. Chunky, not mashed.
- 1/2 cup mayonnaise – This is the glue babe. Don’t skimp unless you’ve got a good alt.
- 1 tablespoon Dijon mustard – Gives it that subtle heat and tang. Not negotiable.
- 1/3 cup chopped celery – For that CRUNCH. Texture is everything.
- 1/4 cup diced red onion – Sweet with a lil' bite. Totally balances the creaminess.
- 1 tablespoon apple cider vinegar – My secret weapon. Cuts through the richness perfectly.
- Salt and pepper to taste – Don’t be shy here. Taste and tweak.
Instructions
Boil Like a Boss
- Peel and chop those potatoes into bite-sized cubes. Toss them into salted boiling water and cook for about 10–12 minutes. You want them fork-tender, not mushy. One time I left them for 20 minutes while watching TikToks… potato mash. Don’t be me.
Cool Down (both you and the taters)
- Drain your potatoes and let them cool. If you’re impatient like me, spread them on a baking sheet and pop them in the fridge. Just don’t mix them hot — it’ll melt the mayo and turn the whole thing into a weird warm soup. Learned that the tragic way.
Mix Like You Mean It
- In a big bowl, mix mayo, mustard, vinegar, salt, and pepper. Stir in your chopped celery, red onion, and diced eggs. Then — gently, lovingly — fold in the cooled potatoes. Don’t mash, don’t rush. Treat it like the masterpiece it is.
Chill, Babe
- Let that baby rest in the fridge for at least an hour (overnight is even better). It’s like us after a nap — way better once it’s had time to relax and settle into its flavors.
Notes
Potato Type: Yukon Golds are best for their buttery texture, but russets or red potatoes also work with care.
Chill Is Key: Letting the salad rest in the fridge makes the flavors pop.
Get Creative: Add-ins like bacon, green olives, pickles, or even dill work beautifully.
Storage: Stays fresh for 3–4 days when sealed in an airtight container.
Vegan Version: Use plant-based mayo and sub eggs with extra veggies or avocado.
Chill Is Key: Letting the salad rest in the fridge makes the flavors pop.
Get Creative: Add-ins like bacon, green olives, pickles, or even dill work beautifully.
Storage: Stays fresh for 3–4 days when sealed in an airtight container.
Vegan Version: Use plant-based mayo and sub eggs with extra veggies or avocado.