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Goldee's Creamy Potato Salad

Goldee's Creamy Potato Salad features tender Yukon Gold potatoes in a tangy-sweet mayo-mustard dressing, folded with crunchy celery and red onion. Chopped hard-boiled eggs and relish add classic texture, finished with paprika and egg slices for a bright, cold bite.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 lb Yukon Gold potatoes
  • 4 hard-boiled eggs
  • 3 celery
  • 0.5 red onion
  • 3 tbsp sweet pickle relish
  • 2 tbsp fresh parsley
Creamy Dressing
  • 1 cup real mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Finishing
  • 0.25 smoked paprika for dusting
  • 1 hard-boiled egg sliced garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold salted water; bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes until fork-tender but not falling apart.
  2. Drain the potatoes and spread them on a sheet pan in a single layer; let cool completely at room temperature for about 20 minutes, then refrigerate for at least 30 minutes.
Make the creamy dressing
  1. While the potatoes cool, whisk the real mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, black pepper, garlic powder, and onion powder in a large bowl until smooth and creamy.
  2. Taste and adjust seasoning so the dressing is tangy, slightly sweet, and savory.
Assemble the salad
  1. Add the cooled potatoes to the dressing and gently fold in the chopped hard-boiled eggs, diced celery, red onion, and sweet pickle relish.
  2. Stir carefully just until combined so the potatoes stay in chunks and you don’t overmix.
  3. Add the chopped fresh parsley and give one final gentle fold, then taste again and adjust salt or vinegar if needed.
Chill and serve
  1. Transfer to a serving bowl, arrange the sliced hard-boiled egg on top, dust generously with smoked paprika, and scatter a few parsley leaves for color.
  2. Cover and refrigerate for at least 1 hour before serving; 2–4 hours is even better, then serve cold.

Notes

Pro tip: cool the potatoes completely before mixing so they absorb the dressing without turning mushy. Refrigerate leftovers in a covered container for 3–4 days; freezing is not recommended for creamy mayo-based salads. For a lighter option, substitute part or all of the real mayonnaise with Greek yogurt (plain) while keeping the mustard, vinegar, and relish the same for the same tangy flavor.