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Perfect Creamy Potato Salad Recipe Easy for Summer BBQs

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A quick and easy creamy potato salad perfect for summer BBQs, featuring a tangy dressing with mayo, mustard, and a hint of apple cider vinegar. This crowd-pleaser balances creamy texture with fresh crunch and bright flavors.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 1 cup mayonnaise (preferably full-fat)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 2 stalks celery, finely chopped
  • 1 small red onion, finely diced (optional)
  • 2 tablespoons fresh parsley, chopped
  • 3 large hard-boiled eggs, chopped
  • Salt and black pepper to taste
  • Optional: 1/2 teaspoon smoked paprika or celery seed

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water about 1 inch above the potatoes. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until tender but still firm when pierced with a fork.
  2. Drain potatoes in a colander and rinse briefly under cold water to stop cooking. Let them sit to cool for 10 minutes until warm but not hot.
  3. While potatoes cool, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a large bowl. Taste and adjust seasoning as needed.
  4. Add finely chopped celery, red onion, parsley, and chopped hard-boiled eggs to the dressing. Stir gently to combine.
  5. Carefully fold the warm potatoes into the dressing mixture, using a gentle hand to avoid breaking them apart.
  6. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors deepen and texture perfect. If short on time, 30 minutes helps.
  7. Before serving, gently stir the salad and adjust seasoning if needed. Sprinkle with smoked paprika or celery seed and garnish with extra parsley.

Notes

Use Yukon Gold or red potatoes to hold shape and avoid mushiness. Boil potatoes in salted cold water for even cooking. Cool potatoes before mixing to help dressing cling. Fold gently to keep potato chunks intact. Chill salad for best flavor and texture. For lighter or vegan versions, swap half or all mayo with Greek yogurt or vegan mayo and omit eggs. Adding smoked paprika or celery seed before serving adds subtle flavor. Avoid freezing as texture and dressing separate.

Nutrition

Keywords: potato salad, creamy potato salad, summer BBQ, easy potato salad, picnic side dish, mayo potato salad, tangy potato salad

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