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Creamy Potato Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 8 to 10 servings
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3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks

1 cup mayonnaise 

2 tablespoons Dijon mustard 

1 tablespoon sugar 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

6 hard-boiled eggs, chopped 

3 scallions, sliced 

2 celery stalks, chopped fine 

2 shallots, chopped fine 

1 lemon, juiced 


  1. Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
  2. In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.