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Perfect Make-Ahead Creamy Potato Salad Recipe for Easy Summer BBQs

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A classic creamy potato salad that’s easy to make ahead and perfect for summer BBQs, featuring tender Yukon Gold potatoes, a tangy homemade dressing, and crunchy celery.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
  • 3 large eggs, hard-boiled, peeled, and chopped
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely chopped (optional)
  • 1/4 cup dill pickle, diced
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh parsley or dill, chopped; paprika for color

Instructions

  1. Place the cut Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer for about 12-15 minutes or until the potatoes are fork-tender but not falling apart. Drain the potatoes in a colander and let them cool to room temperature (about 30 minutes).
  2. While potatoes are boiling, place eggs in a separate pot and cover with water. Bring to a boil, then cover and remove from heat, letting them sit for 10-12 minutes. Transfer eggs to cold water to cool, then peel and chop.
  3. In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
  4. Dice the celery, red onion (if using), and dill pickles into small, uniform pieces.
  5. In a large mixing bowl, gently fold together the cooled potatoes, chopped eggs, celery, onion, and pickles. Pour the dressing over the mixture and stir gently until everything is coated evenly, being careful not to mash the potatoes.
  6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight. Before serving, give it a gentle stir and garnish with fresh parsley or a sprinkle of paprika if desired.

Notes

Start potatoes in cold water to cook evenly and avoid mushiness. Cool potatoes completely before mixing to prevent sogginess. If salad dries out after chilling, add a splash of mayo or vinegar. Can substitute vegan mayo and omit eggs for a vegan version. Use uniform chopping for best texture.

Nutrition

Keywords: potato salad, creamy potato salad, make-ahead salad, summer BBQ side, easy potato salad, classic potato salad

Find it online: https://gleamgulp.com/perfect-make-ahead-creamy-potato-salad-recipe-for-easy-summer-bbqs/