4th of July Potato Salad
Creamy dressing, soft potatoes, a little sharpness from the mustard. This is my go-to Fourth of July potato salad. I actually make it a lot for parties in general, and it’s always gone in minutes.
The kind of dish that doesn’t need to be complicated to be the thing everyone keeps going back for. Make it the day before, stick it in the fridge, show up to the cookout like a hero.
Ingredients
Here is everything you will need, and the simplicity of these ingredients is truly genius!
- 2 pounds of potatoes – Yukon Gold or red potatoes are my favorites here, they hold their shape really well
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 hard-boiled eggs, chopped
- ½ cup red onion, finely chopped
- Fresh parsley or dill for garnish (optional, but it makes it look so much prettier!)
How To Do It
Boil the potatoes
Wash and scrub your potatoes first. No need to peel them, the skin is fine and honestly it saves so much time. Cut them into chunks that are roughly the same size, so they all cook evenly. Drop them in a big pot of salted water and bring it to a boil. Cook for around 15 to 20 minutes. Poke one with a fork, it should slide in easy but the potato shouldn’t be falling apart. Drain them and let them sit for a bit.
Salted water is actually really important here. It seasons the potatoes all the way through, not just on the outside!
Make the dressing
Grab a big bowl while the potatoes cool down. Whisk together the mayo, Dijon mustard, garlic powder, salt, and pepper. Two minutes, maybe less. The Dijon is what makes it taste a little sharp and not just plain creamy, I love that about this recipe. If you like it extra tangy, throw in a bit more mustard.
Combine everything
Cut the potatoes into bite-sized pieces once they’re cool enough to touch. Add them into the bowl with the dressing. Fold in the chopped eggs and the red onion too. Mix it gently so everything gets coated but the potatoes stay in chunks. Hot potatoes will make the dressing go greasy, so make sure they’ve cooled down a bit first!
Chill
Put a cover on the bowl and stick it in the fridge for at least an hour. I know it’s hard to wait. But it really does taste better after it’s had time to sit, I promise. The flavors just kind of settle into each other and it’s so much better.
Taste and serve
Before you put it out, taste it and see what it needs. Maybe a little more salt, maybe some extra pepper. Then move it to your serving bowl and add some parsley or dill on top if you want. It’s optional but honestly it looks so nice.
4th of July potato salad
Ingredients
- 2 pounds of potatoes Yukon Gold or red potatoes work well
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 3 hard-boiled eggs chopped
- ½ cup red onion finely chopped
- ¼ teaspoon ground pepper
- Fresh parsley or dill for garnish optional
Instructions
- Wash and scrub the potatoes, then cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil.
- Cook until tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.
- Drain and allow to cool slightly.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces (if not already).
- Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mixt it with the dressing
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.
