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Classic Potato Salad for July 4th

Recipe by Yuminest

This classic potato salad is creamy, chunky, and made with eggs, celery, red onion, dill, and a mustard-mayo dressing. It’s a solid American potato salad for July 4th plates, cookouts, and summer tables.

  • Total Time40 minutes
  • Yield6 servings 1x
  • DietGluten-Free, Nut Free, Vegetarian

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 3 eggs, hard-boiled and chopped
  • 1 cup mayonnaise, plus a little more for the top if wanted
  • 2 celery stalks, thinly sliced
  • 1/2 cup chopped red onion
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh dill, plus more for the top if wanted

Instructions

  • Boil the potatoes until tender, then drain and let them cool enough to hold their shape.
  • Place the mayonnaise in a large bowl.
  • Add the celery and red onion.
  • Add the mustard, paprika, salt, black pepper, and dill, then whisk until smooth.
  • Add the chopped eggs and potatoes.
  • Fold gently until the potatoes are coated.
  • Transfer to a serving bowl and top with extra mayo, dill, and celery if wanted.

Equipment

Notes

  • Let the potatoes cool a bit before folding so they do not fall apart too much.
  • Keep the fold gentle so the bowl stays creamy but still chunky.
  • A short chill helps the dressing settle into the potatoes nicely.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Find it online: https://yuminest.com/4th-of-july-classic-potato-salad/