Ultra-Creamy Classic Potato Salad with Mustard & Celery—Family BBQ Favorite

Growing up, summer gatherings at our house were always special. My mom had a gift for making the table look like something out of a magazine, with fresh flowers, colorful napkins, and little touches that made everyone feel welcome. And right in the center of that table was her big bowl of potato salad. The potatoes were perfectly tender, the celery added just the right crunch, and the creamy dressing had a gentle tang from a spoonful of mustard. It wasn’t fancy food, but it was the dish everyone went back for seconds of, year after year. Now, I make my own version, keeping that same comforting flavor while adding a few small twists of my own. Every time I set it down in the middle of the table, surrounded by family and friends, I think of my mom’s warm hospitality and how food can bring people together.

Ultra-Creamy Classic Potato Salad with Mustard & Celery—Family BBQ Favorite

This ultra-creamy classic potato salad is bursting with tender Yukon potatoes, crunchy celery, red onion, and a tang-kissed mayo-mustard dressing. It’s the ultimate summer side—perfect for cookouts, dinners, and potlucks. Kid-friendly, make-ahead, and bursting with nostalgic, crowd-pleasing flavor.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cool + Chill Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Dinner, Lunch, Salad, To-Go

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 6 medium potatoes Yukon Gold or red, peeled and chopped
• 2 celery stalks finely chopped
• 1/4 red onion minced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• sprinkle of paprika Optional

Get ingredients with

Equipment

• 1 Large pot
• 1 cutting board
• 1 knife
• 1 large mixing bowl
• 1 whisk or spoon

Method

 

1. Boil potatoes in salted water for 15–20 minutes or until fork-tender. Drain and let cool.
2. In a large bowl, combine cooled potatoes, celery, and red onion.
3. In a small bowl, whisk together mayo, mustard, vinegar, salt, and pepper.
4. Pour dressing over the potatoes and mix gently.
5. Chill for at least 30 minutes before serving. Garnish with paprika if using.

Notes

• Storage: Keeps for 3–4 days in the fridge
• Substitutions:
  • Use vegan mayo to make it dairy-free and vegan
  • Use Greek yogurt for a lighter version