Creamy Cold Potato Salad for Cookouts
Creamy, tangy steakhouse-style potato salad with tender potatoes, crunchy celery, onions, and optional bacon
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6–8 servings 1x
Ingredients
2 pounds Yukon Gold or red potatoes, peeled and diced
3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar or apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 hard-boiled eggs, chopped
1/2 cup celery, finely chopped
1/4 cup red onion, finely diced
4 slices cooked bacon, crumbled (optional)
2 tablespoons fresh parsley, chopped
1 teaspoon paprika, for garnish
Instructions
-
Boil diced potatoes in salted water until fork-tender, 10–12 minutes. Drain and cool slightly.
-
Whisk together mayonnaise, Dijon mustard, vinegar, salt, and pepper.
-
In a large bowl, fold in potatoes, celery, red onion, eggs, and bacon.
-
Add dressing and gently stir to coat evenly.
-
Sprinkle parsley and paprika on top. Chill 1 hour before serving.
Notes
Avoid overcooking potatoes; handle gently to keep salad firm. Adjust seasoning to taste.
Find it online: https://foodemily.com/creamy-cold-potato-salad-for-cookouts/