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Classic Potato Salad Recipe Easy Homemade Memorial Day BBQ Side

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A creamy, tangy, and perfectly textured classic potato salad made with Yukon Gold potatoes, mayonnaise, Dijon mustard, and fresh mix-ins. Ideal for Memorial Day BBQs and summer gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 1.4 kg), washed and cut into 1-inch chunks
  • ¾ cup mayonnaise (180 ml), full-fat
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon celery seeds (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 medium celery stalks, finely chopped
  • ¼ cup red onion, finely chopped (soaked in cold water for 10 minutes, optional)
  • 3 large hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Wash the Yukon Gold potatoes thoroughly. Leave the skins on for extra texture. Cut into roughly 1-inch chunks.
  2. Place potatoes in a large pot and cover with cold water by an inch or two. Add a pinch of salt and bring to a gentle boil over medium-high heat.
  3. Cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes. Drain thoroughly in a colander and set aside to cool slightly.
  4. While the potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery seeds, salt, and pepper in a medium bowl. Taste and adjust seasoning as needed.
  5. Chop celery, red onion (soaked if preferred), hard-boiled eggs, and parsley. Set aside.
  6. Once the potatoes are warm but not hot, transfer them to a large mixing bowl. Add the dressing and gently fold with a wooden spoon or spatula to coat all the potatoes evenly.
  7. Fold in celery, onion, eggs, and parsley until well-distributed. Taste and adjust salt and pepper if needed.
  8. Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least one hour before serving. For best results, make it the night before your BBQ.

Notes

Do not overcook the potatoes to avoid mushy texture. Soak red onion in cold water for 10 minutes to mellow the bite. Mix gently to avoid breaking potatoes. Make ahead and chill overnight for best flavor. If salad is too dry after chilling, stir in a tablespoon or two of mayo or a splash of milk. Adjust seasoning to taste.

Nutrition

Keywords: potato salad, classic potato salad, Memorial Day side dish, BBQ side, creamy potato salad, homemade potato salad

Find it online: https://daintydine.com/classic-potato-salad-recipe-easy-homemade-memorial-day-bbq-side/