Crunchy Potato Salad

This crunchy potato salad is a fresh twist on a classic, featuring tender potatoes, crisp vegetables, and a creamy, tangy dressing. It's perfect for summer cookouts, holidays, or everyday meals.

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Prep Time 20

Cook Time 15

Chilling Time 1

Total Time 1 35

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

Salad Base

3 pounds waxy potatoes like Yukon gold, peeled if desired
2 cups celery chopped
0.5 cup red onion finely diced
1 cup dill pickles chopped
4 hard-boiled eggs chopped

Dressing

1.5 cups mayonnaise
2 tbsp mustard
1 tbsp vinegar white or apple cider vinegar
salt and pepper to taste
2 tbsp fresh herbs chopped parsley or dill

Method

Wash and boil the potatoes in salted water until just tender. Drain and let them cool slightly before chopping into hearty chunks.
Chop the celery, red onion, and pickles. Peel and chop the hard-boiled eggs.
In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper to form the dressing.
Add the chopped potatoes, eggs, celery, onion, and pickles to the bowl. Gently fold everything together until well coated.
Sprinkle with fresh herbs, cover, and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For extra flavor, try adding crispy bacon bits, a splash of pickle juice, or fresh chopped chives. This salad gets better as it chills, so it's great to make ahead!