Tender Yukon Gold potatoes, crisp celery, tangy apple‑cider vinegar, and a perfectly seasoned mayo dressing come together for the ultimate backyard‑BBQ potato salad. This crowd‑pleaser chills beautifully, making it ideal for picnics, potlucks, and make‑ahead meals.

Ingredients (10–12 servings)

Item	Amount
Yukon Gold or red potatoes, cut in ¾‑inch cubes	3 lb
Apple‑cider vinegar	2 Tbsp
Mayonnaise	1 ¼ cups
Dill‑pickle relish (optional)	⅓ cup
Celery salt	1 tsp
Dijon mustard	1 tsp
Hard‑boiled eggs, diced	4
Celery stalks, diced	2
Small red onion, thinly sliced	½
Sea salt & freshly cracked black pepper	to taste
Optional toppings: smoked paprika or Old Bay, chopped chives, extra sliced eggs

Instructions

Boil the Potatoes
- Place cubed potatoes in a large pot; cover with cold water by 1 inch.
- Bring to a boil over medium‑high heat, then reduce to a gentle simmer.
- Cook 5–8 minutes, until potatoes are fork‑tender but not falling apart.
Drain & Vinegar Soak
- Drain thoroughly in a colander.
- Return potatoes to the warm pot; drizzle with 2 Tbsp vinegar.
- Let sit 20–30 minutes, tossing once or twice, until just warm.
Make the Dressing
- Whisk mayonnaise, pickle relish, celery salt, and Dijon in a bowl until smooth.
Combine
- In the pot (or a large mixing bowl) add cooled potatoes, dressing, diced eggs, celery, and red onion.
- Fold gently with a spatula until everything is evenly coated.
Season
- Taste; add salt, pepper, or a splash of pickle juice for extra tang.
Chill
- Transfer to a serving bowl, cover, and refrigerate 1–2 hours (or up to 24 hours).
Serve
- Sprinkle with paprika or Old Bay, chives, and extra egg slices if desired.
- Keep leftovers refrigerated up to 3 days.

Why You’ll Love This Recipe

Perfect Texture: Waxy potatoes hold their shape and stay creamy.
Bright & Tangy: Vinegar soak and pickle relish add lift without overpowering.
Make‑Ahead Friendly: Flavors meld and improve after chilling.
Customizable Base: Easy to adapt with add‑ins or spice tweaks.

Tips

Uniform Cubes ensure even cooking—aim for ¾‑inch pieces.
Vinegar While Warm: Warm potatoes absorb flavor better.
Gentle Folding: Use a rubber spatula to avoid breaking potatoes.
Chill Time Counts: Minimum one hour; overnight is even better.

Variations and Substitutions

Twist	What to Change
Herbaceous	Stir in ¼ cup chopped fresh dill or parsley.
Smoky Bacon	Add ½ cup crispy bacon bits just before serving.
Greek‑Yogurt Light	Replace half the mayo with plain Greek yogurt.
Southern Sweet	Swap dill relish for sweet relish and add 1 tsp sugar.
Spicy Kick	Mix in diced jalapeños or a dash of hot sauce.

FAQs

Can I use russet potatoes?
They’ll work, but they break down more easily. Stick to Yukon Gold or red for best texture.

How do I prevent a watery salad?
Drain potatoes thoroughly and let steam off before adding dressing.

Is pickle relish necessary?
No—skip or replace with diced dill pickles for more crunch.

Can I freeze potato salad?
Freezing changes the texture of mayo and potatoes, so it’s not recommended.

Serving

Pair with grilled burgers, BBQ ribs, fried chicken, or veggie kebabs.
Add to lunch boxes alongside deli sandwiches.
Serve in lettuce cups for a picnic‑friendly handheld option.

Suggestions

Double the Batch for large gatherings; it disappears fast.
Garnish Last‑Minute so paprika and herbs stay vibrant.
Leftover Remix: Mash into a skillet with butter for crispy potato‑salad hash the next morning.

Whip up a bowl, chill, and watch this classic potato salad become the star of your next cookout!