Nothing says summer quite like a bowl of creamy potato salad. With tender potatoes, hard-boiled eggs, crisp celery, and a tangy mayo-mustard dressing, this classic side dish is a must at any barbecue, picnic, or casual dinner. It’s simple, satisfying, and always hits the spot. And if you’re in the mood to mix things up, don’t miss our Jalapeno Popper Roasted Potato Salad, it’s a total showstopper!

A Classic Potato Salad You’ll Keep Coming Back To

This creamy potato salad keeps things simple, and that’s exactly what makes it so good. Yukon Gold potatoes give it a soft, buttery base, while chopped hard-boiled eggs add a little richness. A spoonful of mustard balances out the creamy mayonnaise, and crisp celery brings just the right amount of crunch. With a sprinkle of salt and pepper, every ingredient gets a chance to shine.

Tip for Perfect Potato Salad Every Time

The secret to a great potato salad lies in how you cook the potatoes. Make sure they’re fork-tender but not falling apart. Overcooked potatoes can turn mushy when mixed with the dressing. Also, allow them to cool slightly before tossing with the mayo mixture to avoid a greasy texture. And don’t skip salting the water when boiling the potatoes, it’s your first chance to season them properly.

Make Ahead and Storage Tips

This recipe is actually better when made a few hours ahead or even the day before. The flavors have time to meld, making each bite even more delicious. Store it in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving, and if it looks a bit dry, just add a spoonful of mayo to freshen it up.

Final Touches

While this version keeps things simple and traditional, you can easily make it your own. Add a pinch of paprika for a touch of color and warmth, or throw in a few chopped pickles or red onions for a tangy bite. But for those who appreciate a no-frills, comforting side dish, this creamy potato salad delivers every single time.