This simple potato salad is perfect for your next backyard summer barbecue.
This isn’t just any potato salad. This one is so addictive, it deserves to get promoted from humble side dish to main entrée status. The kind of potato salad that takes you on a blissful nostalgia trip, whether it’s to sunny-day picnics or your favorite cousin’s family barbecues. Every forkful brings that familiar flair of warm potatoes, a tangy mustard‑olive oil dressing with a hint of sweetness, and fresh dill that brightens things up just right.
The last time I served this to guests, I watched people empty the whole serving bowl. That mix of creamy, tangy, slightly sweet, and herby flavor had everyone nodding their approval.
And it’s so simple. It’s just potatoes dressed in Dijon, olive oil, apple cider vinegar, a touch of sugar, and dill. No frills and no fuss. Just seriously the best potato salad you’ll circle back to again and again.
Why you need Yukon Golds
Yukon Gold potatoes are my go-to for potato salad. They are a perfect happy medium between creamy and firm, which is exactly what you want. They hold their shape after boiling, so you don’t end up with mush, but they’re still soft enough to soak up the dressing. They also have a naturally buttery flavor, which gives the salad more depth without needing to add any extra ingredients.
If you need to swap them out, red potatoes are your next best bet. Red potatoes are also waxy and hold their shape well. Just skip russets or anything too starchy; they will fall apart in the potato salad.
How do I store leftovers?
Your leftover potato salad will last up to 4 days when stored in an airtight container in the fridge. The flavors are even better after chilling for a few hours, so feel free to make this ahead of time and stash it in the fridge until you’re ready to serve it. Before you enjoy any leftovers, give it a generous stir first.
Serving suggestions
This delightful potato salad makes a nice dinner table partner for some Grilled Chicken Breasts or Juicy Boneless Pork Ribs. Alternatively, you can pair it with a fresh garden salad, a Mediterranean Cucumber Salad, or some Grilled Corn On The Cob and some crusty bread for a satisfying, light meal. Don’t forget a chilled glass of white wine for a truly gourmet experience!
Ingredients
- 1 pound Yukon Gold potatoes
- 1/2 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1/4 tablespoon apple cider vinegar
- 1 teaspoon sugar
- pinch salt and pepper
- sprig fresh dill
- 1/2 cup vegetable stock
Instructions
- In a medium-sized pot, boil the whole potatoes in salted water for 10 minutes until they are tender but still firm.
- In a small bowl, whisk together the mustard, olive oil, apple cider vinegar, and sugar.
- Season the dressing with salt and pepper and add the chopped dill.
- Drain the potatoes and let them cool slightly.
- Peel the potatoes and let them cool again
- Cut the cooked potatoes into bite-sized pieces.
- Add the diced potatoes to the dressing and gently toss until they are evenly coated. Meanwhile, bring the vegetable stock to a simmer on the stovetop. Once simmering, add it to the potatoes. Mix well and cover the bowl.
- Refrigerate the salad for at least 30 minutes.
I don’t see where I’m suppose to use the vegetable stock can you tell me?
Hi Tammy – I have added the missing instruction. You need to add the vegetable stock to the potato after tossing the sauce. It may sound like a lot of vegetable stock but the potatoes will absorb most of it and it gives nice moisture to the salad. Enjoy!