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Classic Yukon Gold Potato Salad

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

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Drain the potatoes and let them cool just enough to handle. If you prefer, cool completely in the fridge before chopping.
  3. Chop the cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.
  4. In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth.
  5. Stir the chopped celery, onion, and hard-boiled eggs into the potatoes.
  6. Pour the dressing over the potato mixture. Gently fold everything together until coated, being careful not to mush the potatoes.
  7. Fold in fresh herbs if using. Taste and adjust seasoning.
  8. 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

Find it online: https://www.simplefamilydishes.com/basic-potato-salad/