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.
Alos Read : Hot Muffuletta Dip
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.
