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Spring Potato Salad

Classic tasty potato salad with Yukon Gold potatoes goes great at a cookout or served with your favorite burger.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 6 -8 servings
Author: Stephanie


  • 2-21/2 lbs. Yukon Gold potatoes
  • 1 stalk celery finely chopped
  • 1/3 cup finely chopped red onion
  • 2 cloves garlic finely chopped
  • 1 cup mayo
  • 1/2 tsp. Dijon mustard
  • 1 tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dill weed plus some for topping
  • 1/2 tsp. onion powder
  • couple dashes of hot sauce
  • salt & pepper to taste
  • paprika for topping
  • fresh parsley optional


  • Peel and chop potatoes into bite size chunks. Place potatoes in large pot of salted water.
  • Bring to boil, then reduce heat to medium. Cook potatoes until fork tender about 15-20 minutes.
  • Remove from heat and drain well.
  • Meanwhile place celery, red onion, and garlic into bottom of large bowl. After the potatoes have cooled slightly place them on top of the celery, onion, and garlic. Combine well.
  • In separate bowl add remaining ingredients and stir. Pour over potato mixture and gently combine.
  • Taste for salt and pepper. Top with generous amount of paprika and dill weed.
  • Top with fresh parsley