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Deli potato salad served in a bowl with herbs and creamy dressing on a rustic table

Deli Potato Salad Recipe

A creamy deli potato salad recipe made with tender potatoes, celery, onion, eggs, and a simple tangy dressing. Great for BBQ, picnics, and make-ahead meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds Yukon Gold potatoes peeled and cut into bite-sized chunks
  • 3 large eggs
  • ¾ cup celery finely diced
  • ⅓ cup yellow onion finely diced
  • 2 tablespoons chopped dill pickles or sweet relish
  • 2 tablespoons fresh parsley chopped
For the Dressing
  • ¾ cup mayonnaise
  • 1 ½ tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • ¾ teaspoon kosher salt plus more for the potato water
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika

Method
 

  1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 12 to 15 minutes.
  2. While the potatoes cook, hard-boil the eggs, then cool, peel, and chop them.
  3. Drain the potatoes and let them cool slightly so they stay tender but do not fall apart.
  4. In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, pepper, and paprika.
  5. Add the potatoes, eggs, celery, onion, pickles, and parsley. Fold gently until evenly coated.
  6. Chill for at least 30 minutes before serving for the best flavor.

Notes

  1. Use waxy potatoes for the best texture.
  2. Dress the potatoes while slightly warm for better flavor.
  3. Chill before serving so the dressing sets well.
  4. Store in the fridge and do not leave it out too long at picnics.