This is the ultimate potato salad recipe—creamy, perfectly seasoned, and packed with flavor! Whether for BBQs, picnics, or family dinners, this crowd-pleasing side dish always steals the show.

Ingredients

For the Salad:

  • 3 lbs (1.4 kg) Yukon Gold or red potatoes, peeled & cubed
  • 4 large eggs
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup dill pickles, chopped (or relish)
  • 2 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1/2 tsp paprika (for garnish)

For the Dressing:

  • 1 1/4 cups mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook potatoes: Boil cubed potatoes in salted water until fork-tender (10-12 mins). Drain and let cool slightly.
  2. Hard-boil eggs: Cook eggs for 10 mins, then cool, peel, and chop.
  3. Mix dressing: Whisk together mayo, mustard, vinegar, sugar, and spices.
  4. Combine: Gently fold potatoes, eggs, celery, onion, pickles, and dill into the dressing.
  5. Chill: Refrigerate at least 2 hours (best overnight). Dust with paprika before serving.

Pro Tips

✨ Extra creamy? Mash a few potato pieces into the dressing.
🔥 Smoky twist? Add 4 strips of crumbled bacon.
🧅 Milder onion flavor? Soak diced onions in cold water for 10 mins, then drain.

This potato salad tastes even better the next day! 🥔💛