I always feel like summer gatherings are missing something if there isn’t a bowl of potato salad chilling in the fridge. This recipe is one I come back to again and again because it’s simple, comforting, and full of familiar flavors. I love how creamy it is without being heavy, with just a little tang from the mustard and a gentle crunch from the red onion. It’s the kind of dish that fits right in at any cookout, picnic, or family dinner.
Why You’ll Love This Recipe
I like this recipe because it’s reliable and stress-free. I can prepare it ahead of time and focus on everything else when the day gets busy. The potatoes stay tender, the dressing coats everything evenly, and the flavors actually improve after some time in the fridge. It’s a classic recipe that works for picky eaters and big crowds alike, and I never worry about leftovers going to waste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds Yukon Gold or red potatoes
1 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon salt
3 hard-boiled eggs, chopped
½ cup red onion, finely chopped
¼ teaspoon ground pepper
Fresh parsley or dill for garnish (optional)
Directions
I begin by washing and scrubbing the potatoes, then cutting them into evenly sized chunks so they cook evenly. I place them in a large pot, cover them with well-salted water, and bring everything to a boil. Once boiling, I cook the potatoes for about 15 to 20 minutes, until they are tender but still firm enough to hold their shape.
After draining the potatoes, I let them cool slightly. In a large bowl, I whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and ground pepper until smooth. When the potatoes are cool enough to handle, I cut them into bite-sized pieces if needed and gently fold them into the dressing along with the chopped hard-boiled eggs and red onion.
I cover the bowl and refrigerate the potato salad for at least one hour so the flavors can meld together. Before serving, I taste and adjust the seasoning if needed, then finish with fresh parsley or dill if I want a bit of color and freshness.
Servings And Timing
I usually get about 6 to 8 servings from this recipe. Prep time takes around 15 minutes, cooking time is about 20 minutes, and I allow at least 1 hour for chilling. Altogether, I plan for approximately 1 hour and 35 minutes from start to finish.
Variations
When I want to switch things up, I sometimes add finely chopped celery for extra crunch or a small amount of sweet pickle relish for a touch of sweetness. I’ve also swapped part of the mayonnaise with plain yogurt for a lighter texture. These small changes keep the recipe interesting while staying true to its classic style.
Storage/Reheating
I store leftover potato salad in an airtight container in the refrigerator. It keeps well for up to 3 or 4 days. I don’t reheat this dish; instead, I give it a gentle stir before serving and add fresh herbs if needed to freshen it up.
FAQs
Can I Make This Potato Salad Ahead Of Time?
Yes, I actually prefer making it ahead. The flavors come together beautifully after a few hours or overnight in the fridge.
What Potatoes Work Best For This Recipe?
I always use Yukon Gold or red potatoes because they hold their shape well and have a creamy texture.
How Long Does Potato Salad Last In The Fridge?
When kept cold in an airtight container, I find it stays fresh for about 3 to 4 days.
Can I Adjust The Seasoning?
Absolutely. I often taste the salad again after chilling and add a pinch more salt or pepper if needed.
Is This Recipe Good For Large Gatherings?
Yes, it’s perfect for parties and potlucks. I can easily double the ingredients, and it still holds up well when made ahead.
Conclusion
This make-ahead potato salad is one of those recipes I know I can count on. I love how easy it is to prepare, how well it fits into busy schedules, and how consistently it gets great feedback. Whether I’m serving it at a holiday cookout or a casual family meal, it’s always a welcome addition to the table.
Classic make-ahead potato salad with creamy mayonnaise, Dijon mustard, tender potatoes, chopped hard-boiled eggs, and a hint of red onion. Perfect for picnics, cookouts, and family gatherings.
Total Time:1 hour 35 minutes
Yield:6–8 servings
Ingredients
2 pounds Yukon Gold or red potatoes
1 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon salt
3 hard-boiled eggs, chopped
½ cup red onion, finely chopped
¼ teaspoon ground pepper
Fresh parsley or dill for garnish (optional)
Instructions
Wash and scrub the potatoes, then cut into evenly sized chunks.
Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15–20 minutes until tender but firm.
Drain the potatoes and let them cool slightly.
In a large bowl, whisk together mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
Cut cooled potatoes into bite-sized pieces if needed and fold them gently into the dressing along with chopped hard-boiled eggs and red onion.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, adjust seasoning and garnish with fresh parsley or dill if desired.
Notes
Add finely chopped celery for extra crunch.
Mix in sweet pickle relish for a touch of sweetness.
Substitute part of the mayonnaise with plain yogurt for a lighter version.
