If you are searching for that perfect picnic side or a comforting dish to bring nostalgia to your table, this Classic Creamy Potato Salad Recipe is exactly what you need. It captures the heart of summer with creamy, tangy, and crisp textures all in one bite. Each forkful offers tender Yukon Gold potatoes enveloped in a luscious dressing enriched with Dijon mustard and apple cider vinegar, balanced by a delicate crunch from celery and a pop of sweetness from red onions. This is more than just a salad—it’s a timeless classic that brings people together with every scoop.
Ingredients You’ll Need
What makes this Classic Creamy Potato Salad Recipe so delightful is how simple but essential each ingredient is. Every component plays a role, from the starchy creaminess of the Yukon Gold potatoes to the subtle zing of apple cider vinegar, creating a harmonious blend of flavors and textures.
- 3 pounds Yukon Gold potatoes: These are perfect for their buttery flavor and smooth texture that holds up well when boiled.
- 1 cup mayonnaise: Provides the creamy base that ties the salad together with richness.
- 2 tablespoons Dijon mustard: Adds a gentle sharpness and depth without overpowering.
- 1 tablespoon apple cider vinegar: Brightens the salad with a subtle tanginess to balance the creaminess.
- 1/2 teaspoon sugar: A touch of sweetness to mellow the acidity and round out the flavor.
- 1/2 teaspoon celery seed: Offers a hint of aromatic earthiness and the classic taste you expect in potato salad.
- 3 celery stalks, finely diced: Adds crunch and freshness to every bite.
- 1/2 cup red onion, finely chopped: Introduces crisp texture and mild pungency.
- 3 hard-boiled eggs, chopped: Boosts the protein and creates a hearty, satisfying element.
- Salt and black pepper to taste: Essential for seasoning and enhancing all other flavors.
- 2 tablespoons chopped fresh parsley (optional): Provides a bright, herbal note and pretty color contrast.
- Paprika for garnish: Sprinkled on top for just a touch of smoky warmth and visual appeal.
How to Make Classic Creamy Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your peeled and chunked Yukon Gold potatoes in a large pot and covering them with cold water. Adding a pinch of salt to the water seasons the potatoes as they cook, which is key for flavor. Bring the pot to a boil, then reduce the heat to a gentle simmer and cook for about 10 to 12 minutes until the potatoes are tender enough to pierce easily with a fork. Once done, drain them well and allow the potatoes to cool slightly so they don’t break apart when mixed.
Step 2: Prepare the Dressing
While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper in a large mixing bowl. This dressing is the star that turns simple potatoes into a creamy masterpiece. Make sure it’s well combined until smooth and flavorful.
Step 3: Combine All Ingredients
Gently add the slightly cooled potatoes to the dressing along with the finely diced celery, red onion, and chopped hard-boiled eggs. Use a soft folding motion to coat every bite without mashing the potatoes. This step is crucial for maintaining that perfect bite and texture.
Step 4: Chill Before Serving
Cover the bowl and refrigerate the salad for at least one hour before serving. Chilling allows all the flavors to meld beautifully and gives the salad that much-loved refreshing coolness. For even better results, letting it sit overnight will deepen the taste and texture.
How to Serve Classic Creamy Potato Salad Recipe
Garnishes
To make your Classic Creamy Potato Salad Recipe look as good as it tastes, sprinkle chopped fresh parsley for a pop of vibrant green color. A dash of paprika on top not only adds a subtle smoky flavor but also brightens the presentation, making it irresistible on any picnic or buffet table.
Side Dishes
This potato salad is incredibly versatile and pairs wonderfully with classic summer fare. Think grilled burgers, barbecue ribs, or crispy fried chicken. For a lighter meal, serve it alongside a simple mixed green salad or vegetable skewers. It complements a wide range of dishes, becoming the perfect companion for your outdoor cookouts and family gatherings.
Creative Ways to Present
If you’re aiming to impress, try serving this classic side in individual glass jars layered with greens or alongside crispy lettuce cups to add an extra crunch. You can also use it as a stuffing for baked tomatoes or bell peppers to add a creamy touch to grilled vegetables. Little touches like these elevate this humble dish into something special.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Creamy Potato Salad Recipe keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to maintain freshness and prevent it from absorbing other odors. Before serving leftovers, give the salad a gentle stir and taste to adjust seasoning if needed.
Freezing
Because of the mayonnaise base and texture changes upon freezing, it’s best not to freeze your potato salad. The creamy dressing may separate, and the potatoes can become mushy once thawed, so enjoying this salad fresh or refrigerated is ideal.
Reheating
This salad is designed to be eaten cold or at room temperature. Reheating is not recommended since it can break down the creamy dressing and soften the potatoes too much. Instead, simply let refrigerated leftovers sit out for about 10 minutes before serving to take the chill off.
FAQs
Can I use red potatoes instead of Yukon Golds?
Absolutely! Red potatoes work nicely and provide a slightly firmer texture and different flavor, but Yukon Golds are preferred for their buttery creaminess which complements the dressing perfectly.
Is this potato salad recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a safe and delicious choice for anyone avoiding gluten.
Can I add pickles to the Classic Creamy Potato Salad Recipe?
Definitely! Adding chopped pickles or a spoonful of pickle relish can bring a wonderful tang and crunch, elevating the flavors even more.
How long should I chill the salad before serving?
Chilling for at least one hour is important to let the flavors develop, but for the best taste, refrigerate overnight if you can.
Can I make this salad vegan or dairy-free?
To make it vegan, swap mayonnaise with a plant-based alternative and ensure other ingredients like mustard and vinegar are vegan-friendly. The texture and flavor will still be deliciously satisfying!
Final Thoughts
I’m so excited for you to try this Classic Creamy Potato Salad Recipe because it’s one of those dishes that feels like coming home. Easy to make, full of familiar yet vibrant flavors, and always a crowd-pleaser, it’s a recipe that deserves a regular spot at your table. Once you taste its perfect balance of creaminess, tang, and crunch, you’ll see why it’s a classic for good reason. So go ahead, whip it up, share it with friends, and enjoy every delicious bite!
Print
Classic Creamy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Description
Classic Creamy Potato Salad is a delicious and comforting side dish featuring tender Yukon Gold potatoes tossed in a rich, tangy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. Combined with crunchy celery, red onions, and hard-boiled eggs, this salad is perfect for summer picnics, barbecues, or as a flavorful accompaniment to your favorite meals.
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
Additional Ingredients
- 3 celery stalks, finely diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley (optional)
- Paprika for garnish
Instructions
- Cook the Potatoes: Place the peeled and cut Yukon Gold potatoes into a large pot and cover with cold water. Add a generous pinch of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 to 12 minutes or until the potatoes are fork-tender but not falling apart. Drain the potatoes and allow them to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and well combined. This creamy dressing will coat the salad perfectly, balancing tanginess with subtle sweetness.
- Combine Ingredients: Add the warm potatoes to the bowl with the dressing. Then fold in finely diced celery, chopped red onion, and chopped hard-boiled eggs gently to avoid breaking up the potatoes too much. Mix until everything is evenly coated with the dressing.
- Chill the Salad: Taste the potato salad and adjust seasoning with additional salt or pepper if needed. Cover the bowl with plastic wrap or transfer to a storage container and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Before serving, sprinkle chopped fresh parsley and a light dusting of paprika over the top for a pop of color and fresh flavor. Serve chilled as a side dish at your next picnic or summer meal.
Notes
- For enhanced flavor, add chopped pickles or a spoonful of pickle relish to the salad.
- The salad tastes even better after chilling overnight, allowing flavors to fully develop.
- Red potatoes can be used instead of Yukon Golds if preferred for texture or availability.
- Ensure potatoes are cooled slightly before mixing to prevent mayonnaise separation.
