Recipe and photography courtesy of grocery.coop.
Is it really summer in Northern Michigan without a big bowl of potato salad on the table? This Classic Potato Salad is creamy, tangy, and loaded with familiar flavors that bring comfort and nostalgia to every bite. It’s the perfect side dish for grilling season, potlucks, picnics, and backyard get-togethers.
Made with tender potatoes, crunchy celery, dill pickles, and a smooth dressing with just the right balance of mustard and mayo, this recipe is easy to prep ahead and always a crowd-pleaser. For extra flavor, let it chill in the fridge before serving so everything has time to mingle.
Recipe Information:
Prep Time: 45 minutes
Servings: 6
Ingredients:
- 2 pounds red or Yukon Gold potatoes, cut into 1-inch cubes
- 1 tablespoon salt (for boiling water)
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks, diced
- 1/2 cup dill pickles, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 hard boiled eggs, chopped (optional)
Instructions:
- Boil the potatoes: Place cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes or until tender. Drain and let cool.
- Mix the dressing: In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
- Combine: Add the cooled potatoes to the bowl along with celery, pickles, red onion, and parsley. Stir gently to combine. If using, fold in the chopped hard boiled eggs.
- Chill: Cover and refrigerate for at least 1 hour before serving.
Swing by Oryana for fresh local parsley, organic potatoes, and pasture-raised eggs—everything you need to make this summer staple from scratch.
