A comforting classic that never misses a picnic invitation.
Few dishes evoke nostalgic summertime memories like a chilled bowl of Mom’s Creamy Potato Salad. Tender potatoes, crunchy veggies, and a tangy‑rich dressing create a perfect harmony that pairs with everything from grilled burgers to fried chicken. Follow this step‑by‑step guide and you’ll capture that “made‑with‑love” flavor every time.
🌿 Ingredients
For the Salad
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2 lb (≈ 1 kg) waxy potatoes (Yukon Gold or red)
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3 large eggs, hard‑boiled & peeled
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1 celery stalk, finely chopped
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½ small red onion, finely chopped
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¼ cup dill pickles or sweet relish (optional)
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Fresh parsley or chives, chopped (garnish)
For the Creamy Dressing
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¾ cup mayonnaise (full‑fat for best texture)
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1 Tbsp Dijon or yellow mustard
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1 Tbsp apple cider or white vinegar
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½ tsp sugar
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¼ tsp celery seed (optional, but lovely)
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1 Tbsp pickle juice (optional, adds extra tang)
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Salt & freshly ground black pepper, to taste
🥄 Step‑by‑Step Method
1. Cook the Potatoes
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Scrub (or peel) and cut potatoes into bite‑size cubes.
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Place in a large pot, cover with cold salted water, and bring to a boil.
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Reduce to a gentle simmer; cook 10–12 min until tender but not mushy.
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Drain well. While still warm, splash with 1 tsp vinegar to deepen flavor. Cool to room temperature.
2. Prep the Mix‑Ins
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Dice the hard‑boiled eggs.
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Finely chop celery, red onion, and pickles or measure relish.
3. Make the Dressing
In a small bowl whisk mayo, mustard, vinegar, sugar, celery seed, pickle juice (if using), salt, and pepper until smooth.
4. Assemble
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In a large mixing bowl combine cooled potatoes, eggs, celery, onion, and pickles.
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Pour dressing over the top; fold gently with a spatula until everything is well coated.
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Taste and adjust seasoning—potatoes absorb salt quickly.
5. Chill & Serve
Cover and refrigerate at least 1 hour (overnight is best) so flavors marry. Garnish with chopped parsley or chives just before serving.
🔧 Pro Tips for Perfect Potato Salad
| Tip | Why It Matters |
|---|---|
| Start with cold water | Prevents outside of potatoes from over‑cooking before centers are tender. |
| Vinegar on warm spuds | Adds depth and keeps flavors bright. |
| Don’t over‑stir | Gentle folding keeps cubes intact and salad creamy, not gluey. |
| Chill before serving | Allows dressing to thicken and flavors to meld. |
🌈 Variations to Try
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Bacon & Smoked Paprika: Add 4 crispy crumbled bacon strips and ½ tsp smoked paprika.
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Herb Garden Twist: Mix in fresh dill and tarragon for extra freshness.
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Greek‑Style: Sub half the mayo with Greek yogurt; add chopped cucumber, Kalamata olives, and a squeeze of lemon.
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Spicy Kick: Stir in 1–2 Tbsp minced pickled jalapeños and a dash of hot sauce.
🧊 Storage & Food‑Safety
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Refrigerator: Keep in an airtight container up to 3 days.
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Outdoors: On hot days, set the serving bowl over ice or return to the fridge within 2 hours to avoid spoilage.
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Freezing? Not recommended—mayonnaise‑based dressings separate when thawed.
⚖️ Lightened‑Up Option
Replace half the mayo with plain Greek yogurt, skip the sugar, and boost herbs for flavor. You’ll cut saturated fat while keeping a creamy texture.
❤️ Why This Recipe Works
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Waxy potatoes hold their shape yet stay creamy inside.
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A balanced dressing—tangy, slightly sweet, lightly sharp—coats every bite.
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Crunchy celery & onion contrast the soft potatoes, adding fresh pops of flavor.
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Chill time lets starches absorb dressing so the salad tastes even better the next day.