Potato Salad
When summer rolls around, one of my favorite sides to make is this potato salad. It’s such an easy potato salad that comes together quickly, and I love that it can be made ahead; which is a huge help when I’m hosting. Whether you’re looking for a healthy potato salad option, a classic mustard potato salad, or just a tasty cold potato salad to add to your spread, this recipe is exactly what you need.
I often serve it alongside burgers and grilled chicken at backyard get-togethers, so it’s perfect if you need easy salads for parties, summer salads for BBQ, or even 4th of July recipes to round out your menu. It’s one of those simple, crowd-pleasing recipes that makes great Independence Day food. I can guarantee everyone will go back for seconds :-)!
Reasons why you’ll love this recipe♡
It’s simple and make-ahead friendly. You can whip this up in advance, so it’s perfect for parties and busy schedules.
It’s creamy with a tasty tang. The mustard and mayo dressing strikes the perfect balance of flavors.
It’s crowd-pleasing. Whether you’re hosting a summer BBQ or a holiday gathering, everyone enjoys this classic side.
Ingredients you’ll need for this recipe
Step by Step Guide
1. Rinse and scrub the potatoes thoroughly, then slice them into uniform chunks. Place the pieces in a large saucepan filled with salted water and bring to a boil.
2. Simmer until they’re fork-tender, around 15-20 minutes, being careful not to overcook. Drain the potatoes and set them aside to cool slightly.
3. In a spacious bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and a dash of pepper until smooth and well blended.
4. Once the cooked potatoes have cooled enough to touch, cut them into bite-size pieces if they’re not already.
5. Fold in the chopped hard-boiled eggs, red onion, an extra pinch of garlic powder, and a touch more pepper, then stir to coat everything evenly with the dressing.
6. Cover the bowl with plastic wrap and refrigerate for at least an hour so all the flavors can come together.
7. Give the salad a quick taste and adjust the seasoning as needed.
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8. Garnish with fresh parsley or dill for a bright, herbaceous touch just before serving.
Recipe FAQ
Q: Can I make this potato salad the day before?
A: Absolutely! In fact, letting it chill overnight enhances the flavor.
Q: Can I use other types of potatoes?
A: Yes, Yukon Gold or red potatoes work great, but you can also use russets if you prefer.
Q: How long can this potato salad last in the fridge?
A: It will stay fresh in the refrigerator for up to 3-4 days in an airtight container.
Q: Do I need to peel the potatoes?
A: That’s up to you. Leaving the skins on adds texture and color, but you can peel them for a smoother salad.
Q: Can I add other ingredients like celery or pickles?
A: Absolutely! Feel free to add diced celery, pickles, or relish for extra crunch and flavor.
Q: Is this potato salad gluten-free?
A: Yes, all the ingredients in this recipe are naturally gluten-free.
Q: Can I make this recipe vegan?
A: Sure. Just swap the mayonnaise for a vegan alternative and skip the eggs.
Q: What can I do if my potato salad tastes bland?
A: Taste and adjust the seasoning. A bit more salt, pepper, or mustard can brighten up the flavors.
Q: What’s the best way to serve this salad?
A: It’s delicious chilled or at room temperature, served alongside burgers, sandwiches, or grilled meats. You can find more 4th of July inspired dished here.
Q: How can I make this potato salad healthier?
A: Try using light mayonnaise or Greek yogurt instead of regular mayo for a lighter version.
Q: Can I double the recipe?
A: Absolutely. This recipe is easy to scale up for larger gatherings.
Q: Do I need to wait for the potatoes to cool before dressing them?
A: It’s best to let them cool slightly so they don’t soak up too much dressing and become mushy.
Q: Can I use other herbs instead of parsley or dill?
A: Of course! Chives, basil, or tarragon would also taste great.
Q: What’s a good serving size per person?
A: About 1/2 cup per person is a good starting point.
Q: Can I freeze this potato salad?
A: It’s not recommended. Mayonnaise can separate when thawed, so it’s better to make it fresh or store it in the fridge.
Potato Salad
Ingredients
- 2 pounds potatoes (Yukon Gold or red potatoes)
- 3 hard-boiled eggs, chopped
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- fresh parsley or dill, for garnish
Instructions
- Rinse and scrub the potatoes thoroughly, then slice them into uniform chunks. Place the pieces in a large saucepan filled with salted water and bring to a boil.
- Simmer until they’re fork-tender, around 15-20 minutes, being careful not to overcook. Drain the potatoes and set them aside to cool slightly.
- In a spacious bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and a dash of pepper until smooth and well blended.
- Once the cooked potatoes have cooled enough to touch, cut them into bite-size pieces if they’re not already.
- Fold in the chopped hard-boiled eggs, red onion, an extra pinch of garlic powder, and a touch more pepper, then stir to coat everything evenly with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least an hour so all the flavors can come together.
- Give the salad a quick taste and adjust the seasoning as needed.
- Garnish with fresh parsley or dill for a bright, herbaceous touch just before serving.
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