Classic Summer Potato Salad

A Labor Day cookout classic, made with fresh potatoes, crisp celery, and a creamy, tangy dressing. Serve it alongside grilled tri-tip or burgers for an easy end-of-summer spread.

Ingredients

  • 2 lbs. Yukon Gold potatoes, cut into 1-inch pieces

  • ½ cup mayonnaise

  • 2 tbsp. Dijon mustard

  • 1 tbsp. apple cider vinegar

  • 1 tsp. honey

  • ½ cup finely chopped celery

  • ¼ cup finely chopped red onion

  • 2 tbsp. fresh parsley, chopped

  • 2 hard-boiled eggs, chopped

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender. Drain and let cool slightly.

  2. In a large bowl, whisk together mayonnaise, Dijon, vinegar, honey, salt, and pepper.

  3. Add warm potatoes, celery, red onion, parsley, and eggs. Gently toss until evenly coated.

  4. Cover and refrigerate for at least 1 hour before serving.

  5. Finish with a sprinkle of fresh parsley and a little black pepper.

Tri-County Produce Tips

Pair it this potato salad with grilled tri-tip, burgers, and all your favorite Labor Day cookout sides!

Kayli Chiu