Potato Salad Recipe – Easy Summer Side Dish Idea
This potato salad recipe is a timeless classic, featuring tender potatoes tossed in a creamy dressing with celery, onions, and herbs. Garnished with paprika and parsley, it’s the perfect side dish for summer BBQs, picnics, or family dinners.
Equipment
- Large pot
- Colander
- Mixing bowls
- Cutting board & knife
- Measuring cups & spoons
- Wooden spoon or spatula
Ingredients
- 2 lbs Yukon Gold or red potatoes (cut into chunks)
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- ½ cup celery, diced
- ½ cup onion, finely chopped
- 3 hard-boiled eggs, chopped
- ¼ cup dill pickles or relish
- 2 tbsp fresh parsley or dill, chopped
- Salt & black pepper to taste
- Paprika for garnish
Instructions
- Boil potatoes: Place potato chunks in salted water. Boil until fork-tender (15–20 minutes). Drain and cool slightly.
- Prepare dressing: In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
- Add vegetables & eggs: Stir in celery, onion, pickles, and chopped eggs.
- Combine: Gently fold warm potatoes into dressing mixture. Add herbs.
- Chill: Cover and refrigerate for at least 2 hours (overnight for best flavor).
- Serve: Garnish with paprika and extra herbs before serving.
Notes
- Potato choice: Waxy potatoes hold shape best; starchy potatoes absorb dressing more.
- Seasoning tip: Toss potatoes with vinegar or salt while warm for maximum flavor.
- Make-ahead: Potato salad tastes better the next day as flavors meld.
- Variations: Try German-style with vinegar and bacon, Mediterranean with olive oil and lemon, or healthier versions with Greek yogurt or avocado.
- Serving tip: Always keep chilled until ready to serve, especially outdoors.