Home Run Potato Salad (Creamy Yukon Gold Potato Salad)
This creamy Home Run Potato Salad is made with buttery Yukon Gold potatoes, crisp celery, scallions, chopped eggs, and a simple garlicky mayonnaise dressing. It's an easy make-ahead side dish that's always a hit at barbecues, picnics, potlucks, and family dinners.
Servings 6
Calories 386kcal
Equipment
- Large saucepan or steamer basket
- Mixing Bowls
- Whisk
- Chef’s knife
- Cutting board
- Sheet pan (for cooling potatoes)
- Measuring cups and spoons
Ingredients
- 1½ pounds Yukon Gold potatoes washed and cut into evenly sized pieces
- ¾ cup finely chopped celery
- ½ cup finely minced scallions white and green parts
- 3 hard-cooked eggs finely chopped
- 1 cup good-quality mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated garlic or 1 large clove fresh garlic, finely minced
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Wash the potatoes well and cut them into evenly sized pieces.
- Steam the potatoes until fork tender, about 15–20 minutes.
- Spread the cooked potatoes onto a sheet pan in a single layer and refrigerate (or place in the freezer for a few minutes) until completely cool.
- Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let stand for 10 minutes. Transfer the eggs to cold water, peel, and finely chop.
- In a large mixing bowl, combine the chopped eggs, celery, scallions, and cooled potatoes.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, granulated garlic, kosher salt, and black pepper.
- Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 1 hour before serving for the best flavor.
Notes
- Steaming instead of boiling: Steaming helps the potatoes stay firm and prevents them from becoming waterlogged, resulting in a creamier potato salad.
- Yukon Gold potatoes have a naturally buttery texture and hold their shape beautifully.
- For the best flavor, make the potato salad several hours ahead or even the day before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Do not leave potato salad at room temperature for more than 2 hours (1 hour in very hot weather).
Nutrition
Calories: 386kcal | Carbohydrates: 21g | Protein: 6g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 683mg | Potassium: 576mg | Fiber: 3g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg