Classic American Potato Salad with Dijon Mustard Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A creamy and tangy potato salad with diced potatoes, hard-boiled eggs, and a Dijon mustard vinaigrette, a staple for. This american-inspired 4th of july ready in about 45 minutes blends large eggs, celery stalks, finely chopped, red onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs yellow potatoes, peeled and diced into 1-inch cubes
• 4 large eggs
• 2 celery stalks, finely chopped
• 1/2 cup red onion, finely chopped
• 1 cup mayonnaise
• 3 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh dill, chopped
• 1 tsp paprika, for garnish

Instructions

1. Step 1: Place 3 lbs peeled and diced yellow potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Reduce heat to medium and simmer for 12-15 minutes until potatoes are tender when pierced with a fork. Drain and transfer to a large bowl to cool.
2. Step 2: Meanwhile, place 4 large eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Cool eggs in ice water, peel, and chop roughly.
3. Step 3: In a small bowl, whisk together 1 cup mayonnaise, 3 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1/2 tsp salt, and 1/2 tsp black pepper until smooth.
4. Step 4: Add 2 finely chopped celery stalks, 1/2 cup finely chopped red onion, chopped eggs, and 2 tbsp chopped fresh dill to the cooled potatoes. Pour the dressing over the mixture and gently fold to combine without mashing the potatoes.
5. Step 5: Adjust seasoning with 1 tsp salt and 1/2 tsp black pepper if needed. Chill the salad for at least 2 hours. Before serving, sprinkle 1 tsp paprika evenly on top for color and mild smoky flavor.