That’s the kind of compliment that makes you write the recipe down forever 😍🥔
🥔 The Best Creamy Homemade Potato Salad
🛒 Ingredients (Serves 6–8)
- 2½ lbs (1.2 kg) Yukon Gold or red potatoes
- 3 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar (or pickle juice)
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup dill pickles, finely chopped
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (plus extra for garnish)
👩🍳 Instructions
- Boil the potatoes
Peel (optional) and cut potatoes into bite-sized chunks.
Place in a large pot, cover with cold salted water, and bring to a boil.
Cook 10–15 minutes until fork-tender. Drain and let cool. - Boil the eggs
Place eggs in a pot, cover with water, bring to a boil.
Turn off heat, cover, and let sit 10–12 minutes.
Cool, peel, and chop. - Make the dressing
In a large bowl, mix mayonnaise, mustard, vinegar (or pickle juice), salt, pepper, and paprika. - Combine everything
Add cooled potatoes, chopped eggs, celery, onion, pickles, and dill.
Gently fold until evenly coated (don’t overmix). - Chill
Cover and refrigerate at least 1–2 hours before serving for best flavor. - Serve
Sprinkle with extra paprika and fresh dill on top.
💡 Tips for “Best Ever” Flavor
- Let it chill overnight — it tastes even better the next day.
- Add crispy bacon for a smoky twist.
- Use a mix of mayo + a spoon of sour cream for extra creaminess.
If you want, I can give you a Southern-style version or a lighter healthy version too 😉