Classic Picnic Potato Salad

Ultra-creamy Classic Picnic Potato Salad served in a stylish ceramic bowl, featuring diced Yukon Gold potatoes, pickles, celery, red onion, and hard-boiled eggs, all coated in a rich, velvety dressing. Topped with freshly chopped green onions for garnish. Perfect for BBQs, cookouts, and potlucks. — This Classic Picnic Potato Salad is ultra-creamy, tangy, and packed with texture! A must-have side dish for BBQs, potlucks, and family gatherings. Get the full recipe now on FoodForYourGood.com

There’s just something about Classic Picnic Potato Salad that makes every cookout, BBQ, or family gathering feel complete. It’s creamy, tangy, and has just the right amount of crunch—exactly how a great potato salad should be! Whether you’re serving it with burgers, smoky ribs, or crispy fried chicken, this recipe is always a crowd favorite.

So, what makes it stand out? It’s all about the perfect balance of flavors. First, creamy mayo, zesty mustard, and tangy pickle juice blend beautifully with tender Yukon Gold potatoes. Then, the added crunch from celery and pickles makes every bite even better. Best of all, it’s incredibly easy to make and tastes even better after chilling, which means you can prep it ahead of time for stress-free entertaining.

No matter the occasion, this potato salad is always a hit. Whether you’re planning a summer picnic, a holiday potluck, or a quick weeknight dinner, it’s the perfect side dish. Once you try it, you’ll see why it’s a staple at every great gathering. So, why wait? Grab a fork and dig in!

Recipe Yield: 6 servings

INGREDIENTS

2 lb Yukon Gold potatoes (or red potatoes)
3/4 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp yellow mustard
1 tbsp pickle juice
1 tbsp apple cider vinegar
1/3 cup dill pickles, finely chopped
1/3 cup celery, finely diced
1/4 cup red onion, finely diced
3 hard-boiled eggs, chopped
1/2 tsp black pepper
3/4 tsp salt
1/2 tsp smoked paprika
2 tbsp fresh green onions, chopped (garnish)

INSTRUCTIONS

1. Cook the potatoes: First, place whole, washed, and unpeeled potatoes in a large pot of salted water. Then, bring the water to a boil and cook the potatoes for 15-20 minutes, or until they become fork-tender but not too soft. Once they finish cooking, drain them and let them cool slightly. After that, carefully peel them and cut them into bite-sized chunks.

2. Make the dressing: Whisk together mayonnaise, yellow mustard, Dijon mustard, pickle juice, apple cider vinegar, salt, black pepper, and smoked paprika in a large bowl until the mixture turns smooth and creamy.

3. Add the mix-ins: Next, stir in the chopped pickles, celery, red onion, and hard-boiled eggs until everything combines evenly. At this point, the mixture should have the perfect balance of crunch and creaminess. If needed, adjust the seasoning to taste.

4. Fold in the potatoes: After that, gently fold the warm potatoes into the dressing. Since warm potatoes absorb flavor better, this step enhances the taste. Be careful, and mix gently to keep the chunks intact and avoid mashing them.

5. Chill and serve: Finally, cover the bowl and refrigerate for at least 1 hour (or up to overnight) so the flavors can meld together. Just before serving, sprinkle fresh green onions on top for a pop of color and freshness. Now, grab a fork and enjoy!

Helpful Tips to Perfect This Recipe

Use Warm Potatoes: Tossing them in the dressing while slightly warm helps absorb the flavors better.
Let It Rest: Refrigerate for at least an hour—overnight is even better for a deeper, richer taste.
Balance the Flavor: Taste and adjust—add more mustard for tang, more mayo for creaminess, or an extra splash of pickle juice for zest.

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