Traditional Creamy Potato Salad is the perfect crowd pleaser for your summer BBQ or pot luck! This side dish is made with yukon gold potatoes, scallions, celery, shallots and tossed in the most delicious creamy mixture. A classic potato salad recipe that will take you back to your childhood days.
Potato salad is on top of my list for summer side dishes. As soon as summer rolls around I can’t wait to make it! It’s the perfect accompaniment to any summer meal – burgers, steaks, BBQ chicken, ribs, and more! I first made this side dish when Lance and I invited my parents over last summer for dinner. We made sausage, peppers and onions and of course this potato salad. We were all so crazy about it, we went back for seconds and some of us thirds. lol So this potato salad which serves 8-10 people actually just served us 4. Oops!!
Ingredients For Traditional Creamy Potato Salad:
- Yukon Gold Potatoes
- Dijon Mustard
- Freshly Ground Black Pepper
How To Make Traditional Creamy Potato Salad:
I used to get so nervous when I had to boil potatoes because I never knew how to tell if the potato was fully cooked or not. After my fair share of boiling potatoes, I got used to the texture a potato should have when cooked by inserting a butter knife into it. To tell if the potato is cooked the knife will go in easily without any resistance and the potato will be tender.
You start this recipe by cutting the potatoes into 1 1/2-inch chunks and boiling until tender.
While the potatoes are cooking in the boiling water, chop the hard boiled eggs, celery, shallots, and scallions and place in a large bowl.
Then add the dressing ingredients into the bowl. When potatoes are done cooking, drain and add to mixture. Stir until combined.
Yield: 8-10 servings
Prep Time: 15 Minutes
Cook Time: 12-15 Minutes
3 pounds yukon gold potatoes, cut into 1 1/2-inch chunks
6 hard boiled eggs, chopped
3 celery stalks, chopped
2 shallots, diced
3 scallions, sliced
1 cup mayonnaise
2 tablespoons dijon mustard
1 tablesppoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, juiced
Scrub the potatoes clean, peel, and cut into 1 1/2-inch chunks. Fill a large pot with cold water and place the potatoes in the pot. Bring to a boil and cook for 12-15 minutes until fork tender. Drain.
While the potatoes are cooking, In a large bowl, combine celery, shallots, eggs, scallions, mayo, dijon mustard, sugar, salt, pepper and lemon juice. Mix until combined.
Add drained potatoes into bowl with the mixture and stir until combined. Serve warm, at room temp or chilled.