Fourth of July Potato Salad

Creamy, tangy, and packed with flavor, this Fourth of July Potato Salad is a summer classic. Made with tender Yukon Gold potatoes, hard-boiled eggs, and a mustard-mayo dressing, it’s the perfect side dish for barbecues, potlucks, and patriotic celebrations. Chill it ahead of time for best results and serve it cold for a refreshing contrast to grilled mains.

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Prep Time 15

Cook Time 20

Chill Time 1

Course Side Dish

Cuisine American

Servings 6 Servings

Ingredients

2 pounds potatoes Yukon Gold or red
1 cup mayonnaise
2 tbsp Dijon mustard
1 tsp garlic powder
½ tsp salt
¼ tsp pepper
3 hard-boiled eggs chopped
½ cup red onion finely chopped
Fresh parsley or dill optional

Instructions

Boil chopped potatoes in salted water for 15–20 minutes, until tender. Drain and let cool.
In a large bowl, whisk together mayo, mustard, garlic powder, salt, and pepper.
Add cooled potatoes, chopped eggs, and onion. Gently fold to coat.
Cover and chill for at least 1 hour.
Garnish with parsley or dill before serving.