“This is the best potato salad I’ve ever had!”—a phrase you’ll hear often once this dish hits the table. Creamy Dream Potato Salad is a nostalgic yet elevated take on the classic picnic favorite. It’s everything you want in a potato salad: tender chunks of potato, crunchy celery, sweet red onions, and velvety dressing that clings to every bite. The secret? A balance of tangy mustard, mellow mayo, and a splash of vinegar to brighten the whole bowl.
This version also includes chopped hard-boiled eggs for richness and a hint of paprika for warmth. It’s the kind of dish that feels familiar but tastes like something special. Whether you’re serving it at a backyard barbecue, a family gathering, or just alongside grilled chicken on a quiet night, this salad brings comfort and joy in every forkful.
🧂 INGREDIENTS:
- 1.5 kg (about 3.3 lbs) Yukon Gold or red potatoes, peeled and cubed
- 4 hard-boiled eggs, chopped
- 1 small red onion, finely diced
- 2 celery stalks, finely chopped
- ¾ cup mayonnaise (Kewpie or homemade preferred)
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional, for balance)
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
🥣 INSTRUCTIONS:
- Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender but not mushy. Drain and let cool slightly.
- Prepare the Dressing
In a mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar (if using), paprika, salt, and pepper. Taste and adjust seasoning—this dressing should be tangy, creamy, and slightly sharp.
- Chop the Add-ins
While the potatoes cool, chop the hard-boiled eggs, red onion, and celery. If you prefer a milder onion flavor, soak the diced onion in cold water for 10 minutes, then drain.
- Combine Everything
In a large bowl, gently mix the cooled potatoes with the dressing until evenly coated. Fold in the eggs, celery, and onion. Be gentle—some crumbling is fine, but you want chunks to remain intact.
- Chill and Marinate
Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld and the texture to firm up.
- Garnish and Serve
Just before serving, sprinkle with fresh dill or parsley and an extra pinch of paprika for color. Serve chilled or at room temperature.
🍽 SERVING SUGGESTIONS:
- Pair with grilled meats, burgers, or roasted vegetables.
- Scoop into lettuce cups for a lighter presentation.
- Serve alongside deviled eggs and pickles for a retro spread.
- Add crumbled bacon or shredded cheese for a loaded version.
🧠 TIPS & VARIATIONS:
- For extra creaminess: Add 2 tbsp sour cream or Greek yogurt to the dressing.
- For crunch: Toss in chopped pickles or radishes.
- For heat: Add a dash of hot sauce or cayenne pepper.
- For keto-friendly: Use cauliflower florets instead of potatoes.
