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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
Cook Time 20 minutes
Cool + Chill Time 30 minutes
Total Time 1 hour 5 minutes
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

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
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