Every backyard BBQ needs a great potato salad, and this is the one recipe people actually go back for thirds on. Tender yellow potatoes, a tangy-creamy dressing, fresh dill, crunchy celery, and just enough mustard to give it backbone. Make it the day before — it only gets better.
Cut potatoes into 1-inch chunks (no need to peel Yukon Golds — the skin is thin and delicious). Place in a large pot, cover with cold salted water by 2 inches. Bring to a boil, then simmer for 12–15 minutes until fork-tender but not falling apart. Drain and let cool.
Place eggs in cold water, bring to a boil, then immediately cover and turn off the heat. Let sit 11 minutes, then transfer to an ice bath. Peel once cool and dice into chunks.
Whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, and celery salt in a bowl. Season with salt and pepper. Taste — it should be tangy, creamy, and slightly sweet.
While the potatoes are still slightly warm, pour half the dressing over them and toss gently — warm potatoes absorb dressing beautifully. Let cool completely to room temperature.
Fold in the diced eggs, celery, red onion, fresh dill, and parsley. Add remaining dressing and toss gently. Season again with salt and pepper. Cover and refrigerate at least 2 hours before serving.
Remove from fridge 15 minutes before serving. Garnish with a sprinkle of paprika and extra fresh dill. Serve cold alongside your BBQ spread.
For 10 servings
Dressing
