If you are searching for the ultimate comfort side dish, look no further than this Classic Creamy Potato Salad Recipe. It’s everything you want in a potato salad—rich, smooth, and bursting with layers of flavor that bring a perfect balance of tanginess, sweetness, and savory bites. With tender Yukon Gold potatoes mingling effortlessly with crisp celery and sharp red onion, all enveloped in a luscious, velvety dressing, this recipe feels like a warm family hug on a plate. Whether for a summer barbecue, picnic, or holiday gathering, this salad will quickly become a beloved staple you’ll reach for again and again.
Ingredients You’ll Need
The magic of this Classic Creamy Potato Salad Recipe begins with simple, fresh ingredients that each play a starring role. From the buttery Yukon Gold potatoes to the bright snap of celery and the creamy, tangy dressing, every component comes together to create a perfectly balanced dish.
- Yukon Gold potatoes: Their natural buttery flavor and firm texture hold up beautifully without falling apart.
- Mayonnaise: Provides the smooth, creamy base that binds the salad together.
- Dijon mustard: Adds a subtle tang and depth to the dressing.
- Apple cider vinegar: Brings a fresh acidity that brightens the overall flavor.
- Sugar: Balances the tangy and savory elements perfectly.
- Celery seed: Offers an earthy, slightly bitter note that enhances the flavor complexity.
- Celery stalks: Add a satisfying crunch and refreshing burst of green.
- Red onion: Delivers sharp, crisp bites that cut through the richness.
- Hard-boiled eggs: Contribute richness and a soft texture contrast.
- Salt and black pepper: Essential for seasoning and bringing all flavors to life.
- Fresh parsley (optional): Adds a pop of color and herbaceous brightness.
- Paprika: For a beautiful final garnish that lends mild smokiness.
How to Make Classic Creamy Potato Salad Recipe
Step 1: Cook the Potatoes
Start by peeling and cutting your Yukon Gold potatoes into 1-inch chunks—they need to be bite-sized but substantial enough to hold their shape. Place them in a large pot and cover with cold water, adding a generous pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook for about 10 to 12 minutes until the potatoes are just fork-tender. Be careful not to overcook them or they might fall apart in your salad. Once done, drain the potatoes and let them cool slightly so they hold their shape when mixed.
Step 2: Prepare the Dressing
While the potatoes cool, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and freshly ground black pepper in a large bowl. This dressing is the heart of the Classic Creamy Potato Salad Recipe—it’s tangy, creamy, and perfectly balanced to coat every ingredient deliciously.
Step 3: Combine the Ingredients
Gently fold the cooked potatoes into the dressing along with finely diced celery and chopped red onion. Adding celery gives the salad its signature crisp texture, while red onion lends just the right amount of bite. Finally, mix in the chopped hard-boiled eggs for a rich, comforting touch. Taste your salad and adjust the seasoning as needed.
Step 4: Chill Before Serving
Cover the bowl and refrigerate the salad for at least one hour. This chilling step allows all the flavors to marinate and meld together, enhancing the texture and depth of taste. Trust me, the Classic Creamy Potato Salad Recipe tastes even more indulgent and refreshing after a good chill.
How to Serve Classic Creamy Potato Salad Recipe
Garnishes
Simple garnishes can elevate the humble potato salad to something truly special. Sprinkle freshly chopped parsley for a tasteful burst of green and a touch of fresh aroma. A light dusting of paprika over the top not only provides a lovely color contrast but also adds a hint of smoky warmth.
Side Dishes
This salad shines as a companion to grilled meats like juicy burgers, smoky ribs, or grilled chicken. It also pairs beautifully with fried or baked fish and alongside hearty sandwiches. The cool creaminess of the salad balances perfectly with charred, savory mains, creating a meal you’ll savor.
Creative Ways to Present
For picnics or casual get-togethers, serve the potato salad in a rustic wooden bowl to bring out a homey vibe. You can also layer it in glass jars for easy portioning and portability. Another fun twist is to top individual servings with crispy bacon bits or chopped green onions for an extra pop of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Classic Creamy Potato Salad Recipe keeps very well in the refrigerator when stored in an airtight container. It’s best enjoyed within 3 to 4 days, ensuring both flavor and freshness remain intact. Always give it a gentle stir before serving again to redistribute the dressing evenly.
Freezing
Freezing potato salad is not recommended because the texture of potatoes and the creamy dressing can separate and become watery or grainy after thawing. For best results, prepare fresh or enjoy leftovers refrigerated.
Reheating
Since this is a cold salad, reheating is not necessary or advised. Serve it chilled straight from the fridge to enjoy the perfect texture and flavors.
FAQs
Can I use a different type of potato?
Absolutely! While Yukon Gold potatoes give the best buttery flavor and texture, red potatoes are also a great alternative. They hold their shape well and add a slightly different color and texture to the salad.
How can I make this potato salad vegan?
You can swap the mayonnaise for a vegan mayo and omit the hard-boiled eggs or replace them with firm tofu cubes for added protein. Adjust seasonings to suit your taste.
What can I add for an extra flavor boost?
Chopped pickles or a spoonful of pickle relish mixed in will add a tangy crunch that enhances the classic taste. You might also try chopped fresh dill or chives for a herbal kick.
Is it okay to prepare the salad a day ahead?
Yes, in fact, the flavors deepen and improve after chilling overnight, making it even tastier the next day. Just remember to cover it tightly to keep it fresh.
Why is my potato salad watery?
Watery potato salad usually happens when potatoes are overcooked or not drained properly. Make sure to cook them just until fork-tender and allow them to cool and drain well before mixing with the dressing.
Final Thoughts
This Classic Creamy Potato Salad Recipe is a timeless dish that brings people together with its comforting flavors and satisfying textures. Once you try it, you’ll see why this recipe holds a special place at any table, from casual cookouts to holiday feasts. It’s easy to make, wonderfully versatile, and just downright delicious—so go ahead, whip up a batch, and watch it become an instant classic in your own kitchen!
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 timeless American side dish featuring tender Yukon Gold potatoes mixed with a tangy, creamy dressing. This salad combines the perfect balance of flavors from mayonnaise, Dijon mustard, apple cider vinegar, celery seed, and fresh vegetables, finished with hard-boiled eggs for added texture and richness. Ideal for summer picnics, barbecues, or as a delicious accompaniment to your favorite mains.
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
Vegetables and Add-ins
- 3 celery stalks, finely diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
Garnish
- 2 tablespoons chopped fresh parsley (optional)
- Paprika for garnish
Instructions
- Boil the Potatoes: Place the peeled and cut Yukon Gold potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring the water to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes for 10 to 12 minutes, or until they are fork-tender but not falling apart.
- Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool slightly to avoid wilting the other ingredients when mixed.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until the dressing is smooth and well combined.
- Combine Ingredients: Add the cooked and slightly cooled potatoes, finely diced celery, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold everything together to coat the potatoes and mix the flavors without breaking up the potatoes too much.
- Chill the Salad: Taste the potato salad and adjust seasoning if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve and Garnish: Before serving, sprinkle chopped fresh parsley and a light dusting of paprika over the top for added color and flavor. Serve chilled as a delicious side dish.
Notes
- For added flavor depth, mix in chopped pickles or a spoonful of pickle relish.
- This salad tastes even better after chilling overnight, allowing the flavors to fully develop.
- Red potatoes can be used as an alternative to Yukon Gold potatoes for a slightly different texture and flavor.
