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The Best Classic Potato Salad

This Classic Potato Salad is the perfect side dish for any summer meal. It is so creamy and tastes just like the one I grew up eating. You will love the crunch from the onion and celery, the tang from the mustard and the pop of flavor from the fresh dill.

*Originally posted 06/2018; updated 05/2021

classic potato salad in a white serving bowl - it is topped with diced celery and red onion, chopped hardboiled eggs, fresh dill and cracked pepper 
There are two golden spoons in the potato salad

What You Need:

  • Yukon Gold Potatoes – can also use russet
  • Hardboiled Eggs
  • Celery
  • Red Onion
  • Fresh Dill
  • Mayo
  • Mustard
  • Apple Cider Vinegar
  • Salt & Pepper
ingredients for classic potato salad in a serving bowl - cubed potatoes, diced celery and red onion, fresh dill and chopped hard boiled eggs

Let’s Make Potato Salad:

  1. Fill a large pot halfway with water and place next to your cutting board. Peel and cube the potatoes and place them immediately into the water. Add 1 Tbls salt to the water and bring to a boil, cook until potatoes are fork tender, then drain
  2. While the potatoes are cooling, combine mayo, mustard, apple cider vinegar, salt and pepper in a large mixing bowl
  3. Add in the celery, onion, chopped hard-boiled eggs, and cooled potatoes and stir together ( I like to mash up a few potatoes as I stir to make it a creamier potato salad) Add in the dill and season with more salt and pepper to taste
  4. Let sit in the refrigerator for at least 30 minutes before serving for the best flavor
close up photo of creamy classic potato salad with gold serving spoons

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The Best Classic Potato Salad

Sara
This Classic Potato Salad is the perfect side dish for any summer meal. You will love the crunch from the onion and celery, the tang from the mustard and the pop of flavor from the fresh dill.
5 from 10 votes
Prep Time 15 mins
Cook Time 15 mins
Chill Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 6 servings
Calories 517 kcal

Ingredients
  

  • 4 lbs Yukon Gold Potatoes peeled and cubed
  • 2 stalks Celery diced
  • 1/4 cup Red Onion diced
  • 6 Eggs hardboiled
  • 1.5 cups Mayo
  • 2 Tbls Mustard
  • 1 Tbls Apple Cider Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2-3 Tbls Fresh Dill chopped

Instructions
 

  • Fill a large pot halfway with water and place next to your cutting board
    Peel and cube the potatoes and place them immediately into the water
    Add 1 Tbls salt to the water and bring to a boil, cook until potatoes are fork tender, then drain
  • While the potatoes are cooling, combine mayo, mustard, apple cider vinegar, salt and pepper in a large mixing bowl
  • Add in the celery, onion, chopped hard-boiled eggs, and cooled potatoes and stir together (I like to mash a few potatoes as I stir to make it a creamier potato salad)
    Add in the dill and season with more salt and pepper to taste
  • Let sit in the refrigerator for at least 30 minutes up to overnight before serving for the best flavor

Nutrition

Calories: 517kcalCarbohydrates: 55gProtein: 13gFat: 47gSaturated Fat: 8gTrans Fat: 1gCholesterol: 187mgSodium: 892mgPotassium: 1401mgFiber: 7gSugar: 4gVitamin A: 355IUVitamin C: 61mgCalcium: 77mgIron: 3mg
Keyword gluten free, side dish, whole30
Tried this recipe?Mention @thebetteredblondie

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6 Comments

  1. Hi! Are your nutritional facts for one serving or the whole dish? I really appreciate you including these with all of your recipes! They’re so helpful when counting macros!

  2. 5 stars
    Absolutely delicious! Simple ingredients come together to a yummy crunchy cool dish. So excited to add this to my arsenal 🙂

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