Here’s a bold, crowd-pleasing Potato Salad Extraordinaire — creamy, tangy, crunchy, and packed with flavor.
🥔 Potato Salad Extraordinaire
🛒 Ingredients (Serves 8–10)
-
3 lbs Yukon Gold potatoes (or red potatoes), cut into bite-size chunks
-
1 tablespoon salt (for boiling water)
-
4 large eggs
-
1 cup mayonnaise
-
2 tablespoons Dijon mustard
-
1 tablespoon yellow mustard
-
2 tablespoons apple cider vinegar
-
1 teaspoon sugar
-
1/2 teaspoon black pepper
-
1/2 teaspoon celery salt
-
1/2 teaspoon smoked paprika
-
1/2 cup finely chopped red onion
-
1/2 cup chopped celery
-
1/3 cup sweet pickle relish (or chopped dill pickles)
-
6 slices crispy bacon, crumbled
-
2 tablespoons chopped fresh parsley
-
Extra paprika for garnish
👩🍳 Instructions
1️⃣ Cook the Potatoes
-
Place potatoes in a large pot and cover with cold salted water.
-
Bring to a boil, then simmer 10–15 minutes until fork-tender (not mushy).
-
Drain and spread on a tray to cool slightly.
2️⃣ Cook the Eggs
-
Place eggs in a saucepan and cover with water.
-
Bring to a boil, turn off heat, cover, and let sit 10–12 minutes.
-
Cool, peel, and chop.
3️⃣ Make the Dressing
In a large bowl, whisk together:
-
Mayo
-
Dijon & yellow mustard
-
Vinegar
-
Sugar
-
Pepper
-
Celery salt
-
Smoked paprika
4️⃣ Assemble
-
Add warm (not hot) potatoes to the dressing and gently fold.
-
Stir in eggs, onion, celery, relish, bacon, and parsley.
-
Taste and adjust salt, vinegar, or mustard as needed.
5️⃣ Chill
Cover and refrigerate at least 2 hours (overnight is even better).
⭐ “Extraordinaire” Upgrades
-
Add 1/4 cup chopped dill for freshness
-
Stir in 1–2 tablespoons pickle juice for extra tang
-
Mix in diced cheddar cheese for a deli-style twist
-
Top with sliced green onions before serving
-
Add a spoonful of sour cream for extra creaminess
If you’d like, I can also give you:
-
A Southern-style version
-
A German warm potato salad
-
A loaded baked potato salad version
-
A lighter Greek yogurt version
-
A no-mayo picnic-safe version
Just tell me your vibe! 🥔✨