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Holiday & SeasonalRECIPE

Fourth of July Creamy Potato Salad

15 minutes. Cook
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As we prepare to celebrate the Fourth of July, a time-honored American tradition, it’s only fitting to have a classic dish that embodies the spirit of this patriotic holiday. The Fourth of July Creamy Potato Salad is a staple at gatherings, picnics, and barbecues across the nation. This beloved dish is a marriage of tender potatoes, creamy mayo-based dressing, and a medley of colorful vegetables. Its origins can be traced back to the mid-20th century, when it became synonymous with outdoor summer feasts. Let’s dive into this timeless recipe and make your Fourth of July celebration truly memorable.

Historical Context: Potato salad, in various forms, has been a part of American cuisine since the early 19th century. However, it wasn’t until the mid-20th century that it gained popularity as a Fourth of July staple. The post-World War II era brought about a surge in outdoor cookouts and picnics, making potato salad a natural fit for these festive occasions. Over the years, the recipe has evolved, with regional variations and personal touches, but the core ingredients remain consistent.


Step 1: Prepare the Potatoes

  • Wash and scrub the potatoes to remove any dirt. You can leave the skins on for added texture and flavor.
  • Cut the potatoes into bite-sized chunks, ensuring they are relatively uniform in size to cook evenly.
  • Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
  • Bring the water to a boil over medium-high heat and cook the potatoes until they are tender but not mushy. This typically takes about 10-15 minutes. To check for doneness, insert a fork into a potato chunk; it should slide in easily.
  • Drain the cooked potatoes in a colander and let them cool to room temperature. This step can be done ahead of time.

Step 2: Prepare the Dressing

  • In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
  • Whisk the dressing ingredients together until well combined. Adjust the seasoning to taste. You can add more mustard or vinegar for tanginess, or more sugar for sweetness, according to your preference.

Step 3: Assemble the Salad

  • In a large mixing bowl, combine the cooked and cooled potato chunks with the chopped hard-boiled eggs, diced celery, red onion, dill pickles, red and green bell peppers, and chopped fresh parsley.
  • Gently fold the ingredients together to mix them evenly.

Step 4: Dress the Salad

  • Pour the prepared dressing over the potato mixture.
  • Use a wooden spoon to gently toss and coat all the ingredients with the creamy dressing. Ensure everything is well combined.

Step 5: Chill and Serve

  • Cover the bowl with plastic wrap or aluminum foil and refrigerate the potato salad for at least 2 hours, or until it’s well chilled. This allows the flavors to meld and intensify.
  • Just before serving, sprinkle the top of the potato salad with a generous pinch of paprika for a pop of color and extra flavor.

Conclusion: The Fourth of July Creamy Potato Salad is more than just a side dish; it’s a symbol of American culinary heritage and a perfect addition to any Independence Day celebration. With its creamy dressing, colorful veggies, and tender potatoes, it’s a delightful accompaniment to grilled meats, burgers, or as a stand-alone dish. As you savor each bite of this classic recipe, you’re not only enjoying the flavors of summer but also partaking in a tradition that has been cherished for generations. So, this Fourth of July, fire up the grill, gather your loved ones, and serve this timeless potato salad to make your festivities truly unforgettable.


prep time
35 minutes.
cooking time
15 minutes.
8 servings.
total time
35 minutes.


  • Large pot for boiling potatoes

  • Mixing bowls

  • Whisk

  • Cutting board and knife

  • Wooden spoon

  • Large serving platter

  • Plastic wrap or aluminum foil


  • 2 pounds of red or Yukon Gold potatoes

  • 3/4 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon sugar

  • 1 teaspoon salt (plus more for boiling potatoes)

  • 1/2 teaspoon black pepper

  • 3 hard-boiled eggs, chopped

  • 1/2 cup diced celery

  • 1/4 cup diced red onion

  • 1/4 cup diced dill pickles

  • 1/4 cup diced red bell pepper

  • 1/4 cup diced green bell pepper

  • 2 tablespoons chopped fresh parsley

  • Paprika (for garnish)


Prepare the Potatoes
Prepare the Dressing
Assemble the Salad
Chill and Serve
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