If you’re searching for that perfect side dish that brings everyone around the table with smiles, look no further than this Classic Potato Salad Recipe. It’s the kind of hearty, creamy, and tangy potato salad that feels like a warm hug in every bite. Using simple, fresh ingredients like tender Yukon Gold potatoes, crisp celery, and a luscious mayo-mustard dressing, this dish is a staple at barbecues, picnics, and family get-togethers — the ultimate crowd-pleaser that never goes out of style.
Ingredients You’ll Need
These ingredients are delightfully straightforward but essential for nailing the perfect balance of flavor, texture, and color in your potato salad. Each one plays a starring role, from the creamy mayonnaise to the crunchy celery, creating a symphony of taste in every forkful.
- 2 pounds Yukon Gold or Russet potatoes: These give you that tender, fluffy base that soaks up the dressing beautifully.
- 3/4 cup mayonnaise: Provides the creamy richness that makes potato salad irresistible.
- 1 tablespoon yellow mustard: Adds a sharp, tangy note to balance the creaminess.
- 2 teaspoons apple cider vinegar: Infuses a subtle zing that lifts all the flavors.
- 1/2 teaspoon salt: Enhances all the natural goodness of the ingredients.
- 1/4 teaspoon black pepper: Just enough spice to keep things interesting.
- 1/2 cup finely chopped celery: Brings crunch and freshness to every bite.
- 1/4 cup finely chopped red onion: Adds a vibrant color and mild bite.
- 2 tablespoons sweet pickle relish: A touch of sweetness and texture that’s pure magic.
- 3 hard-boiled eggs, chopped: Offers creaminess and protein, elevating the salad’s heartiness.
- 1 tablespoon chopped fresh parsley (optional): For a pop of color and fresh herbaceous aroma.
How to Make Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Start by peeling your potatoes and cutting them into evenly sized chunks to ensure they cook uniformly. Place them in a large pot and cover with cold water—this helps the potatoes cook evenly from the inside out. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 10 to 12 minutes until the potatoes are tender when you poke them with a fork, but not falling apart. Drain them well and let them cool just enough so they don’t melt the dressing later.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the creamy mayonnaise, tangy yellow mustard, and crisp apple cider vinegar. Season with salt and black pepper to taste. This simple yet flavorful dressing perfectly complements the potatoes and helps tie all the ingredients together.
Step 3: Combine and Toss
Gently fold in the cooled potatoes along with the finely chopped celery, red onion, sweet pickle relish, and chopped hard-boiled eggs. The key is to toss everything carefully so the potato chunks stay intact while every piece gets luxuriously coated with that creamy dressing. The mixture should look vibrant and inviting.
Step 4: Chill for Flavor
Cover your Classic Potato Salad Recipe and pop it into the refrigerator for at least one hour. This chilling time lets all the flavors meld beautifully, ensuring that when you serve it, every bite sings with harmonious taste and texture. You can even prepare it a day ahead, which only enhances the depth of flavor.
How to Serve Classic Potato Salad Recipe
Garnishes
Fresh parsley is an easy and charming garnish that adds a splash of green and a hint of herbal freshness. For a little extra flair, sprinkle a pinch of paprika or scatter sliced green onions on top, elevating both the look and subtle layers of flavor in your dish.
Side Dishes
This Classic Potato Salad Recipe pairs perfectly with summer staples like grilled burgers, hot dogs, or juicy ribs. It also balances bold, smoky flavors and crunchy greens, making it a go-to accompaniment at barbecues or casual family dinners.
Creative Ways to Present
For a fun twist, serve the potato salad in hollowed-out tomatoes or small lettuce cups. You can also spread it over a bed of leafy greens or arrange it alongside colorful roasted vegetables to make any meal feel festive and special.
Make Ahead and Storage
Storing Leftovers
After serving, keep your leftover potato salad in an airtight container and refrigerate it promptly. It will stay fresh and tasty for up to three days, making it easy to enjoy the next day or pack for lunch.
Freezing
Freezing potato salad isn’t recommended because the mayonnaise-based dressing can separate and the potatoes may become mushy upon thawing. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
This dish is traditionally served cold or at room temperature, so reheating isn’t necessary. If you prefer, let it sit out for 15 to 20 minutes to take the chill off before serving.
FAQs
Can I use red potatoes instead of Yukon Gold or Russet?
Absolutely! Red potatoes hold their shape well and have a slightly waxy texture, which works nicely in potato salad. Just be sure to adjust cooking time if needed.
Is there a way to make this potato salad recipe healthier?
Yes! Swap out mayonnaise for Greek yogurt or a light mayo blend to cut calories and add protein while keeping the creamy texture you love.
How far in advance can I make Classic Potato Salad Recipe?
For best results, make it a day ahead. This allows all the flavors to meld and develop more depth, making your salad even more delicious the next day.
Can I add bacon or cheese to this recipe?
Definitely! Crispy bacon bits or shredded cheddar cheese make fantastic additions if you want to add a smoky or savory twist to your potato salad.
What type of mustard works best in this recipe?
Yellow mustard is traditional and gives a mild tangy flavor, but feel free to experiment with Dijon mustard for a sharper kick or spicy brown mustard for a rustic touch.
Final Thoughts
There’s something truly comforting about this Classic Potato Salad Recipe that makes it a timeless favorite. Whether you’re hosting a summer barbecue or simply craving a creamy, flavorful side, this dish never disappoints. It’s easy to make, packed with textures and tastes, and endlessly adaptable to your personal twists. Give it a try and watch it become one of your go-to recipes that friends and family keep asking for again and again!
Print
Classic Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus 1 hour chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
Classic Potato Salad is a creamy, tangy, and flavorful side dish made with tender boiled potatoes, mayonnaise, mustard, and a mix of crunchy vegetables and eggs. Perfect for picnics, barbecues, or summer gatherings, this traditional American recipe delivers a satisfying blend of textures and tastes with a refreshing hint of apple cider vinegar and sweet pickle relish.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 3 hard-boiled eggs (chopped)
Optional garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Boil the potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 10 to 12 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Combine ingredients: Add the slightly cooled potatoes to the bowl with the dressing. Then mix in the finely chopped celery, red onion, sweet pickle relish, and chopped hard-boiled eggs.
- Toss gently: Gently toss all the ingredients together until the potatoes and vegetables are evenly coated with the creamy dressing, being careful not to break up the potatoes too much.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Just before serving, garnish with chopped fresh parsley if desired for a touch of color and freshness.
Notes
- For extra flavor, stir in a teaspoon of Dijon mustard or a splash of pickle juice into the dressing.
- The potato salad can be prepared a day ahead which helps the flavors to further develop.
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a more classic, fluffy bite.
- Hard-boil the eggs in advance to save time during preparation.
