A classic, creamy, tangy potato salad loaded with flavor — perfect for barbecues, picnics, and family gatherings. This recipe balances tender potatoes with a zesty dressing and crunchy veggies.
Origin World’s Best Potato Salad
Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.
What I Love About This Recipe
The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.
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World’s Best Potato Salad
4
servings20
minutes30
minutes250
kcalIngredients
3 pounds Yukon Gold or red potatoes, peeled and cut into chunks
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
3 celery stalks, finely chopped
1 small red onion, finely chopped
3 hard-boiled eggs, chopped (optional)
2 tablespoons fresh dill or parsley, chopped
Directions
- Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
- Sprinkle fresh dill or parsley and mix lightly.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture.
- Adjust the amount of mustard and vinegar for your preferred tanginess.
- Add crispy bacon bits for extra flavor.