I grew up with a bowl of potato salad at every summer potluck, and this basic Yukon gold version is the one I keep coming back to. It’s creamy without being heavy, bright with mustard, and easy enough to pull together on a weeknight or for a weekend cookout. If you want a comparison for a richer, ultra-silky version, check out this creamy potato salad recipe to see how small ingredient tweaks change the texture and flavor.

Why you’ll love this dish

This potato salad is simple, reliable, and crowd-pleasing. Yukon gold potatoes give a naturally buttery flavor and smooth texture so the salad never turns gluey. It’s budget friendly, kid-approved, and scales up easily when you need to feed a group. Make it for a picnic, a family dinner, or a casual buffet — it holds up well and tastes better after a short rest in the fridge. If you prefer a richer dressing or want a different mouthfeel, you can compare notes with the creamy potato salad version linked above.

The cooking process explained

Overview of the process: cook the potatoes until tender, cool and chop them, whisk a simple mayo and mustard dressing, fold in crunchy celery and onion plus chopped hard-boiled eggs, then chill so the flavors meld. The whole workflow is straightforward and forgiving, which makes this a great recipe to practice timing and seasoning.

What you’ll need

2 pounds Yukon gold potatoes (about 6 medium)
3/4 cup mayonnaise (use full fat for best texture)
1 to 2 tablespoons mustard (Dijon or yellow, to taste)
1 teaspoon kosher salt, plus extra to taste
1/2 teaspoon freshly ground black pepper
1 stalk celery, finely chopped (more for extra crunch)
1/4 cup finely chopped onion (red, white, or sweet)
3 large hard-boiled eggs, chopped
1 to 2 tablespoons fresh herbs, chopped (chives, parsley, or dill), optional

Notes and swaps: swap half the mayo for plain Greek yogurt to lighten it. If you like a little tang, add a teaspoon of lemon juice or a splash of pickle juice. You can leave the skins on the potatoes for extra texture and less prep.

Directions to follow

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a gentle boil and cook until a fork slides in easily, about 15 to 20 minutes depending on size.
Drain the potatoes and let them cool just enough to handle. If you prefer, cool completely in the fridge before chopping.
Chop the cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth.
Stir the chopped celery, onion, and hard-boiled eggs into the potatoes.
Pour the dressing over the potato mixture. Gently fold everything together until coated, being careful not to mush the potatoes.
Fold in fresh herbs if using. Taste and adjust seasoning.
Chill the salad in the refrigerator for at least one hour to let the flavors meld. Serve cold.

How to plate and pair

Spoon the potato salad into a shallow serving bowl and sprinkle a few extra chopped herbs or a dusting of paprika on top for color. This salad pairs well with grilled or roasted chicken, a stack of deli sandwiches, crisp green salads, or as part of a picnic spread. For an attractive presentation, serve on a bed of butter lettuce or alongside corn on the cob and sliced tomatoes.

Storage and reheating tips

Store leftover potato salad in an airtight container in the refrigerator. It will keep well for 3 to 4 days. Because this is mayonnaise and egg based, keep it refrigerated and discard it if it has been at room temperature for more than two hours. Freezing is not recommended; mayo separates and eggs change texture. If you need to prep ahead for freezer storage, freeze the potatoes plain, then thaw and dress them when ready to serve. If you want a warm potato salad, omit the mayo until after you gently warm the potatoes, then dress and serve immediately.

Pro chef tips

Cook potatoes evenly: cut larger ones in half so everything finishes at the same time.
Salt the cooking water well for better seasoned potatoes from the inside out.
Cool potatoes before dressing to keep the mayo from thinning and the salad from becoming watery.
For a creamier result, reserve a tablespoon or two of the hot potato cooking water and whisk a splash into the dressing before adding to the potatoes.
Chop eggs and mix gently to keep pieces intact for better texture.

Creative twists

Add crunch with diced pickles or finely chopped bell pepper.
Swap half the mayo for Greek yogurt for tang and lower fat.
Make a mustard-forward version with extra Dijon and a touch of honey.
Try curry powder, chopped apples, and raisins for a curried potato salad spin.
Fold in blanched green beans or peas for a vegetable-forward variant.
For a vegetarian boost, add toasted chickpeas on top for texture.

Helpful answers

How long does this recipe take from start to finish?

Active hands-on time is about 20 to 30 minutes. Allow at least one hour of chill time so flavors meld, making total time around 1 hour 30 minutes.

Can I use other potatoes like red or russet?

Yes. Yukon golds are preferred for their creamy texture and thin skins, but red potatoes hold their shape well and russets break down more. If using russets, handle gently to avoid a mashed texture.

Is it safe to make this ahead of time?

Yes, make it a day ahead for best flavor. Keep it refrigerated and consume within 3 to 4 days. Do not leave it out at room temperature for more than two hours.

Can I freeze potato salad?

Freezing is not recommended because mayonnaise and eggs separate and become grainy. If you must, freeze only the cooked potatoes without dressing, then thaw and re-dress.

How can I keep the salad from getting watery?

Cool potatoes before dressing. Also, don’t overmix. If the dressing seems thin, drain off excess watery bits or add a bit more mayo to tighten the texture.

Classic Yukon Gold Potato Salad

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A creamy and crowd-pleasing Yukon gold potato salad, perfect for summer potlucks and picnics.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 90 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American
Diet: Vegetarian

Instructions

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a gentle boil and cook until a fork slides in easily, about 15 to 20 minutes depending on size.
Drain the potatoes and let them cool just enough to handle. If you prefer, cool completely in the fridge before chopping.
Chop the cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth.
Stir the chopped celery, onion, and hard-boiled eggs into the potatoes.
Pour the dressing over the potato mixture. Gently fold everything together until coated, being careful not to mush the potatoes.
Fold in fresh herbs if using. Taste and adjust seasoning.
Chill the salad in the refrigerator for at least one hour to let the flavors meld. Serve cold.

Notes

For a lighter version, swap half the mayo for plain Greek yogurt. Add lemon juice or pickle juice for tang. Keep leftovers refrigerated and consume within 3 to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 480mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 140mg

Basic Potato Salad