Easy Potato Salad

A wooden spoon scooping creamy potato salad topped with chopped chives and paprika.

This easy potato salad is creamy, tangy, and everything you want in a summer side dish. It’s packed with chopped eggs, crisp celery, and a punchy mustard dressing that brings it all together. Perfect for BBQs, picnics, or meal prepping for the week.

Course Salad, Side

Cuisine American

Prep Time 20

Cook Time 20

Chill time 2

Total Time 2 40

Servings

Calories 235kcal

Author Kylee Ayotte

Ingredients

3 pounds Yukon gold potatoes about 8 large
1½ cups mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon white sugar
1 teaspoon celery seed
1 teaspoon salt
½ teaspoon pepper
2 celery ribs diced
½ cup red onion finely diced
5 hard-boiled eggs chopped
Smoked paprika for garnish

Instructions

Get prepped: Peel and dice the potatoes into bite-sized chunks. Dice the celery. Finely dice the red onion. Chop the hard-boiled eggs. Measure out remaining ingredients.
Cook the potatoes: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then simmer for 10 to 12 minutes or until fork-tender. Drain and let cool slightly.
3 pounds Yukon gold potatoes
Make the dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, celery seed, salt, and pepper.
1½ cups mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon yellow mustard, 1 tablespoon white sugar, 1 teaspoon celery seed, 1 teaspoon salt, ½ teaspoon pepper
Assemble: Add the warm potatoes to the bowl with the dressing and gently toss to coat.
Fold in the celery, red onion, and chopped eggs. Mix until combined.
2 celery ribs, ½ cup red onion, 5 hard-boiled eggs
Cover and refrigerate for at least 2 hours.
Sprinkle with smoked paprika just before serving. Serve chilled.
Smoked paprika

Nutrition