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Best Potato Salad

This best potato salad combines creamy textures with fresh herbs and perfectly tender potatoes that melt in your mouth. It's a comforting dish perfect for barbecues or family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes, cubed
  • 6 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 3 celery stalks, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika

Method
 

  1. Place cubed potatoes in a large pot with cold salted water. The water should cover potatoes by two inches. Bring to a gentle boil and cook for 15-20 minutes until fork-tender but not mushy.
  2. While potatoes cook, place eggs in a separate saucepan with cold water. Bring to a rolling boil, then remove from heat and cover. Let stand for 12 minutes for perfectly creamy yolks. Transfer immediately to ice water to stop cooking.
  3. Whisk together mayonnaise, mustard, vinegar, salt, and pepper in a large mixing bowl.
  4. Drain potatoes thoroughly and let cool for 10 minutes. Peel and chop eggs into chunky pieces. Gently fold warm potatoes into the dressing first. Add eggs, celery, onion, and dill, mixing carefully to avoid mashing the potatoes.
  5. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Sprinkle paprika on top for color and flavor. Chill for at least one hour before serving to let flavors meld together.

Notes

Cook potatoes and eggs the night before to cut prep time in half. Greek yogurt can replace half the mayonnaise for lighter texture. Refrigerate for up to 4 days in an airtight container. Actually tastes better the next day as flavors develop. Don't freeze as texture becomes watery when thawed. Always start potatoes in cold water for even cooking.