Creamy Potato Salad Celery Eggs

This creamy potato salad brings back memories of every big family picnic or summer barbecue we ever hosted—the cool tangy dressing, chunky potatoes, fresh green onions, and a touch of crunch from celery. Making it from scratch always felt like a celebration, and now it is my go-to for potlucks and warm-weather meals.

I remember making this potato salad for my dad's birthday cookout and the bowl always came home empty. Everyone asks for seconds every time.

Ingredients

• Yukon Gold potatoes: These hold their shape when cooked and offer a buttery flavor. Choose potatoes that are firm and free from sprouts or green spots
• Fresh celery: Provides crispness and a subtle peppery note. Look for stalks that are pale green and without excessive strings
• Green onions: Adds mild onion flavor without overpowering the salad. Select bunches with perky tops and no slimy parts
• Hard-boiled eggs: Classic for flavor and creaminess. Use eggs that are a few days old for easier peeling
• Mayonnaise: The creamy base. Go for full-fat for richness and check for a short ingredient list for best taste
• Dijon mustard: Adds a tangy kick. Pick a brand with a strong mustard aroma for depth
• Apple cider vinegar: Brings brightness. Raw and unfiltered varieties offer more complexity
• Kosher salt and fresh black pepper: Essential for seasoning
• Paprika: A sprinkle over the top for color and subtle warmth. Smoked paprika can add an extra twist if you like

Instructions

Boil the Potatoes:

Scrub the Yukon Gold potatoes and cut them into even cubes about one and a half inches each to ensure even cooking. Place the cubes in a large pot and cover with cold water by at least one inch. Generously salt the water. Bring to a gentle boil and cook for about ten to twelve minutes or until a fork slides in easily but the pieces are not falling apart. Drain well and lay the potatoes out on a tray to cool and steam off excess moisture

Prepare the Hard-Boiled Eggs:

Place eggs in a pot and cover with cold water. Bring just to a boil then reduce the heat and simmer for nine minutes. Transfer to an ice water bath until completely cooled. Peel and chop into chunky pieces. This method helps the yolks stay bright yellow and creamy

Make the Dressing:

In a large mixing bowl whisk together mayonnaise Dijon mustard apple cider vinegar kosher salt and freshly cracked black pepper until smooth and fluffy. Taste and adjust seasoning as needed. Making the dressing ahead lets the flavors meld together even more

Chop the Vegetables:

Slice celery stalks thinly and chop green onions including their tender green parts. Both should be crisp and fresh to maintain texture and color in the salad

Combine and Toss:

Add cooled potatoes chopped eggs celery and green onions to the bowl of dressing. Using a wide spatula gently fold the mixture until every piece is coated but take care not to mash the potatoes. Taste again and adjust seasoning if needed

Chill and Serve:

Scrape the salad into your favorite serving bowl and cover tightly. Refrigerate for at least two hours so the flavors blend. When ready to serve sprinkle with paprika and extra green onions if you want. This waiting time really makes the salad even better

Save to Pinterest

For me the Dijon mustard is the secret handshake in this recipe and it always sparks a memory of my grandmother sneaking in just a spoonful more while mixing. Making this salad together with her every holiday was our little tradition and she believed the longer it chilled the better it tasted.

Storage Tips

Store leftover potato salad sealed in the refrigerator to keep it fresh and safe. A glass container helps keep the flavors pure and there is no risk of plastic absorbing the dressing. Potato salad does not freeze well as the texture of potatoes and eggs changes after thawing so aim to eat it within a few days.

Ingredient Substitutions

If you do not have Yukon Golds red-skinned potatoes work well and keep their shape. For a lighter version try swapping part of the mayonnaise with Greek yogurt. Some people like to add chopped pickles or a splash of pickle juice for extra tang. I do this when I want a more old-fashioned deli taste. If you need to avoid eggs leave them out and add extra celery for crunch.

Serving Suggestions

Potato salad is a classic side for anything from grilled hot dogs to veggie skewers. Stuff leftover salad into lettuce wraps for a lunch that feels fresh and different. It travels well in a cooler so it is perfect for picnics or backyard parties. Sprinkle with extra paprika and chives just before serving for a colorful finish.

Save to Pinterest

Classic potato salad always brings smiles, especially when shared with loved ones—it is even better after a night in the fridge. Enjoy every creamy, tangy bite at your next gathering.

Ask About This Recipe

→ What type of potatoes work best?

Yukon Gold or red potatoes provide creamy texture and hold their shape well after boiling.

→ Should eggs be chopped or sliced?

Chop eggs for even distribution or slice them for garnish, depending on desired presentation.

→ How can I make the dressing tangier?

Add a splash of vinegar or a small amount of mustard to enhance the tangy flavor of the mayo dressing.

→ Is it possible to prepare ahead?

Yes, chilling the salad for several hours allows flavors to meld and improves texture.

→ Can I substitute celery with other ingredients?

Crisp apples or pickles can be used as alternatives to celery for added crunch and unique flavor.