📝 About This Recipe
This quintessential American classic is the star of every summer cookout, featuring tender Yukon Gold potatoes enveloped in a velvety, tangy-sweet dressing. Our version strikes the perfect balance between creamy mayonnaise and zesty yellow mustard, punctuated by the crunch of fresh celery and the savory pop of hard-boiled eggs. It’s a nostalgic, crowd-pleasing dish that tastes even better the next day as the flavors meld into a harmonious, comforting side.
🥗 Ingredients
The Potato Base
- 3 pounds Yukon Gold Potatoes (peeled and cut into 3/4-inch cubes)
- 2 tablespoons Apple Cider Vinegar (to splash on warm potatoes)
- 1 tablespoon Salt (for the boiling water)
The Creamy Dressing
- 1 1/4 cups Mayonnaise (high-quality, full-fat preferred)
- 2 tablespoons Yellow Mustard (for classic tang and color)
- 1/4 cup Sweet Pickle Relish (drained)
- 1 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Celery Seed (essential for authentic flavor)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (plus more for dusting)
The Mix-ins
- 4 pieces Hard-Boiled Eggs (peeled and chopped)
- 2 stalks Celery (finely diced for crunch)
- 1/2 cup Red Onion (finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 pieces Green Onions (thinly sliced)
👨🍳 Instructions
-
1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt to the water.
-
2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes until the potatoes are tender when pierced with a fork but still hold their shape.
-
3
While the potatoes cook, prepare an ice bath for your eggs. Boil the eggs for 9 minutes, then immediately shock them in ice water for easy peeling.
-
4
Drain the cooked potatoes thoroughly in a colander. Let them steam dry for 2-3 minutes so they aren't watery.
-
5
While the potatoes are still warm, transfer them to a large bowl and drizzle with the apple cider vinegar. Toss gently; this allows the potatoes to absorb the tang.
-
6
In a medium mixing bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, sugar, celery seed, black pepper, and smoked paprika until smooth.
-
7
Peel and chop the hard-boiled eggs. Finely dice the celery and red onion.
-
8
Add the celery, red onion, and chopped eggs to the bowl with the potatoes.
-
9
Pour the creamy dressing over the potato mixture. Use a large rubber spatula to fold everything together gently to avoid mashing the potatoes.
-
10
Stir in the fresh parsley and green onions, reserving a little for the final garnish.
-
11
Taste and adjust seasoning with extra salt or pepper if needed. The flavors will intensify as it chills.
-
12
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the ultimate texture.
-
13
Before serving, give the salad a light toss. If it seems too thick, stir in a teaspoon of milk or pickle juice to loosen it up.
-
14
Transfer to a serving bowl and dust the top with a pinch of smoked paprika and the remaining green onions.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from edge to center. Yukon Golds are the best choice because they are naturally creamy and hold their shape better than Russets. Drizzling vinegar on the potatoes while they are still warm is the 'secret' to a flavorful, non-bland salad. If you prefer a savory kick, swap the sweet relish for chopped dill pickles and add a teaspoon of dried dill. Avoid over-mixing once the dressing is added; you want distinct chunks of potato, not mashed potatoes.
🍽️ Serving Suggestions
Serve alongside slow-smoked BBQ baby back ribs for a classic summer feast. Pairs beautifully with grilled beef burgers or hot dogs at a backyard picnic. Complement the creaminess with a crisp, cold glass of sweetened iced tea or a dry pilsner. Serve as a side to fried chicken for a comforting, soul-food inspired dinner. Accompany with a fresh corn-on-the-cob brushed with lime butter.