Creamy, tangy, and packed with hearty potato chunks, this classic salad brings together tender Yukon Golds, chopped hard-boiled eggs, crunchy celery, and sharp red onion in a rich mustard-mayo dressing with a bright kick of apple cider vinegar. The potatoes are boiled just until fork-tender, then tossed warm into the dressing so every cube soaks up that tangy, savory flavor as it cools. A chill in the fridge lets everything meld into the deli-style texture you want from a good potato salad, while a finishing scatter of fresh parsley and a dusting of paprika add color and a fresh herbal note. It's an easy make-ahead side that holds up beautifully for picnics, potlucks, or a weeknight dinner alongside grilled favorites. This version is a great fit for a lactose free table, letting you enjoy the same creamy, crave-worthy classic without any worry. Simple ingredients, straightforward steps, and big, familiar flavor make this one worth keeping on repeat.
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Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 10–12 minutes. Drain and spread on a cutting board or sheet pan to cool for 10 minutes.
While the potatoes cook, place the eggs in the same pot (or a small saucepan) and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes, then peel and roughly chop.
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