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Patriotic Potato Salad Recipe with Zesty Old Bay Dressing

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A creamy, tangy, and slightly spicy potato salad featuring Yukon Gold potatoes and a zesty Old Bay dressing, perfect for patriotic celebrations and summer gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 large eggs, hard-boiled and chopped
  • 1 cup celery, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are tender but still firm when pierced with a fork. Drain the potatoes in a colander and spread them out on a tray to cool slightly for about 10 minutes.
  2. While potatoes cook, place eggs in a smaller pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let eggs sit for 10 minutes. Cool under cold running water, peel, and chop roughly.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, Old Bay seasoning, apple cider vinegar, honey, salt, and pepper until smooth. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, gently fold the slightly cooled potatoes with celery, red bell pepper, red onion, chopped eggs, and fresh parsley.
  5. Pour the Old Bay dressing over the potato mixture. Toss gently but thoroughly, so every bite is coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently before plating.

Notes

Start potatoes in cold water to cook evenly and avoid mushiness. Let the dressing sit a few minutes before mixing to meld flavors. Fold gently to keep potatoes intact. Hard-boil eggs using the off-heat sit method to avoid green yolk rings. The salad tastes better after resting for a few hours or overnight. For lighter versions, swap half the mayonnaise for Greek yogurt or use vegan mayo for dairy-free. Add fresh herbs like dill or chives for extra aroma. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: potato salad, Old Bay dressing, patriotic recipe, summer salad, picnic side dish, creamy potato salad, easy potato salad

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