If you’re looking for a dish that feels like summer in a bowl—with creamy textures, pops of crunch, and nostalgic flavor—this Classic Potato Salad is your new go-to recipe. It’s the kind of salad you want at every picnic, barbecue, and family table: simple ingredients come together in a way that’s both familiar and unbeatable, with just enough tang and crunch to make each bite memorable. Whether you follow the recipe to the letter or make it your own with extra pickles or a dash of Dijon, Classic Potato Salad has a way of making any meal brighter and more delicious.
Ingredients You’ll Need
Assembling Classic Potato Salad only takes a handful of ingredients, but each one is essential to balancing flavor and texture. These items work together to create that hearty, creamy, tangy bite everyone loves—so don’t skimp or swap without tasting along the way!
- Yukon Gold or Russet potatoes: Yukon Golds offer creaminess, while Russets get perfectly fluffy; make sure to cut them evenly for consistent cooking.
- Mayonnaise: The base of the creamy dressing, it gives the salad that classic rich texture and flavor.
- Yellow mustard: Adds vibrant color and a zippy tang that’s absolutely essential for depth.
- Apple cider vinegar: Just a splash brings brightness and a gentle acidity to balance the richness.
- Salt: Simple but vital; don’t underestimate the power of well-salted potatoes!
- Black pepper: Freshly ground pepper adds a subtle kick without overpowering the other flavors.
- Finely chopped celery: Offers a wonderful crunch and pop of freshness in every bite.
- Finely chopped red onion: For sharp flavor and a bit of color—plus, it looks beautiful mixed in.
- Sweet pickle relish: The sweetness balances the savory and tangy elements; you can’t skip the relish!
- Hard-boiled eggs: Chopped up, these add creaminess, protein, and that beloved old-fashioned touch.
- Chopped fresh parsley (optional): Sprinkle on for a fresh, herby finish and a burst of color.
How to Make Classic Potato Salad
Step 1: Cook the Potatoes
Start by peeling and chopping your Yukon Gold or Russet potatoes into chunks—aim for uniform size so they cook evenly. Place the pieces in a large pot and cover with cold water. Bring to a boil over medium-high heat, then drop the heat to a gentle simmer. Cook for 10 to 12 minutes, until the potatoes are tender enough to pierce with a fork but not falling apart. Drain them and let them cool just enough to handle—tossing while they’re still a bit warm helps the potatoes soak up the dressing flavor.
Step 2: Make the Creamy Dressing
While the potatoes are cooling, grab a large mixing bowl and whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. This simple mixture delivers all the classic tang, richness, and subtle bite that makes Classic Potato Salad unforgettable. Tweak with an extra swirl of mustard or a splash of pickle juice if you love things zippy!
Step 3: Add Crunch and Color
To the bowl with the dressing, add in finely chopped celery and red onion along with the sweet pickle relish. These veggies bring the crisp texture and balanced flavor that set homemade potato salad apart from anything store-bought. Don’t forget the chopped eggs; they help tie the salad together and make it even more satisfying.
Step 4: Combine Everything Gently
Now, carefully add the cooled potatoes to the bowl. Use a large spoon or spatula and gently fold everything together, making sure each piece of potato gets a generous coating of that luscious dressing. Work slowly to avoid mashing the potatoes—you want to keep those chunky, creamy bites whole.
Step 5: Chill Before Serving
Cover your Classic Potato Salad and let it rest in the refrigerator for at least an hour. This step is key for melding the flavors together and giving the salad its signature cool, creamy texture. The longer it chills (even overnight), the better it tastes.
How to Serve Classic Potato Salad
Garnishes
A shower of freshly chopped parsley is classic for a reason—it looks gorgeous and adds a fresh, herbal lift right before serving. A sprinkle of paprika or a few thinly sliced green onions work beautifully too if you want to mix things up. Always add the garnish just before serving to keep it at its brightest.
Side Dishes
This salad is a match made in heaven for anything off the grill: think burgers, hot dogs, barbecue chicken, or smoky ribs. It also pairs perfectly with sandwiches and crunchy fried chicken, making it a true potluck star. Honestly, Classic Potato Salad fits right in wherever comfort food is welcome.
Creative Ways to Present
If you want to dress it up, try scooping portions into lettuce cups for a fresh, modern twist, or pile it into individual mason jars for a picnic or lunchbox treat. For a retro spin, mound it high on a platter and stud with extra pickle slices or halved eggs. Presentation can make even this humble favorite look party-ready!
Make Ahead and Storage
Storing Leftovers
Classic Potato Salad is a champion for leftovers. Store any extra in an airtight container in the refrigerator for up to three days. Keep the garnish separate and add it just before serving so everything stays fresh and colorful.
Freezing
As much as we’d love to stock the freezer, potato salad made with mayonnaise just doesn’t hold up to freezing well—the texture gets mealy, and the dressing can separate. It’s best enjoyed fresh or within a few days of making.
Reheating
This recipe is meant to be served cold, so reheating isn’t necessary. If the salad becomes a bit stiff after chilling, simply let it sit at room temperature for about 15 minutes and stir to loosen up the dressing before serving again.
FAQs
What are the best potatoes for Classic Potato Salad?
Yukon Golds are creamy and hold their shape, while Russets offer a fluffy texture—both work well. It’s personal preference; just be sure to cut them evenly for consistent cooking.
Can I make Classic Potato Salad a day ahead?
Absolutely! In fact, making it ahead lets the flavors blend even more, resulting in a tastier salad. Be sure to keep it refrigerated and wait to add any fresh garnishes until just before serving.
How do I keep the potatoes from falling apart?
The key is to simmer the potatoes gently and test them with a fork. Drain as soon as they’re tender, and be gentle when stirring to avoid breaking them up.
Can I use Greek yogurt instead of mayonnaise?
You can substitute some or all of the mayo with Greek yogurt for a lighter, tangier salad, though the result will be a bit different from the traditional Classic Potato Salad flavor and creaminess.
What variations can I add for extra flavor?
Try mixing in chopped dill pickles, a teaspoon of Dijon mustard, or a handful of snipped chives. Crumbled bacon or shredded cheese are also fun extras if you want to get adventurous!
Final Thoughts
If you’re craving a dish that always transports you home, Classic Potato Salad is it. Give it a try for your next gathering—or just as a treat for yourself—and you’ll quickly see why it’s always the first bowl to empty at every table. Get ready to make memories bite after creamy, tangy bite!
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Classic Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Potato Salad recipe is the perfect side dish for any occasion. Creamy, tangy, and packed with flavor, it’s a crowd-pleaser that you’ll want to make again and again.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 3 hard-boiled eggs (chopped)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot, cover with cold water, bring to a boil, then simmer for 10-12 minutes until tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, onion, relish, and eggs to the bowl. Toss gently to coat.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with parsley if desired.
Notes
- For extra flavor, stir in a teaspoon of Dijon mustard or a splash of pickle juice.
- You can prepare the salad a day ahead for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
