Classic Make-Ahead Creamy Potato Salad — Labor Day BBQ Side for Steak & Burgers

How to Make Classic Make-Ahead Creamy Potato Salad — Labor Day BBQ Side for Steak & Burgers

1. 1

   Step 1: Cook the potatoes until just tender

   Place the cut Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the kosher salt, bring to a boil over high heat, then reduce to a simmer and cook until a fork slides in easily, 12–15 minutes. Drain well and set aside to steam-dry for 5 minutes so they hold their shape when tossed.

   For this step

   • 2 1/2 lbYukon Gold potatoes, scrubbed and cut into 1-inch pieces
   
2. 2

   Step 2: Make hard‑boiled eggs

   Place eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover; let sit 10–12 minutes. Transfer eggs to an ice bath, cool completely, peel and chop coarsely. Set aside until assembly.

   For this step

   • 4 largeLarge eggs
   
3. 3

   Step 3: Whisk the tangy mustard-mayo dressing

   In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, the remaining 1/2 teaspoon kosher salt and the black pepper until smooth. Taste and adjust seasoning — the dressing should be tangy and slightly salty to balance the potatoes.

   For this step

   • 3/4 cupMayonnaise
   • 2 tbspDijon mustard
   • 1 tbspApple cider vinegar
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: Combine vegetables, eggs and dressing

   While potatoes are still slightly warm (not hot), fold them gently with the chopped celery, red onion, chopped eggs and most of the parsley. Pour the dressing over the warm potatoes and fold carefully to coat without mashing — warm potatoes absorb flavor better, giving a creamier salad. Finish with remaining parsley for color and extra freshly cracked pepper if desired.

   For this step

   • 2 stalksCelery, finely diced
   • 1/2 mediumRed onion, finely diced (about 1/2 medium)
   • 2 tbspFresh parsley, finely chopped (for folding and garnish)
   
5. 5

   Step 5: Make-ahead, chill and transport tips

   For best texture and flavor, chill the salad covered for at least 2 hours or overnight — flavors meld and the dressing firms slightly. To transport to a Labour Day BBQ, transfer to a shallow airtight container and pack in an insulated cooler with ice packs; keep cold and do not leave out over 2 hours. Pull the salad from the cooler 20–30 minutes before serving to take the chill off and re-taste for final seasoning.
   

1. Place the cut Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the kosher salt, bring to a boil over high heat, then reduce to a simmer and cook until a fork slides in easily, 12–15 minutes. Drain well and set aside to steam-dry for 5 minutes so they hold their shape when tossed.
2. Place eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover; let sit 10–12 minutes. Transfer eggs to an ice bath, cool completely, peel and chop coarsely. Set aside until assembly.
3. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, the remaining 1/2 teaspoon kosher salt and the black pepper until smooth. Taste and adjust seasoning — the dressing should be tangy and slightly salty to balance the potatoes.
4. While potatoes are still slightly warm (not hot), fold them gently with the chopped celery, red onion, chopped eggs and most of the parsley. Pour the dressing over the warm potatoes and fold carefully to coat without mashing — warm potatoes absorb flavor better, giving a creamier salad. Finish with remaining parsley for color and extra freshly cracked pepper if desired.
5. For best texture and flavor, chill the salad covered for at least 2 hours or overnight — flavors meld and the dressing firms slightly. To transport to a Labour Day BBQ, transfer to a shallow airtight container and pack in an insulated cooler with ice packs; keep cold and do not leave out over 2 hours. Pull the salad from the cooler 20–30 minutes before serving to take the chill off and re-taste for final seasoning.