If you have a soft spot for comforting, creamy side dishes that bring everyone to the table, you are going to absolutely adore this Classic Potato Salad Recipe. It’s a timeless mix of tender potatoes, tangy Dijon, crisp celery, and the perfect balance of mayo and vinegar—all coming together to create that beloved flavor and texture combo that makes every picnic or family gathering feel complete. This recipe strikes just the right note of simplicity and flavor, making it one of those dishes you’ll eagerly turn to again and again when you want to impress without stress.
Ingredients You’ll Need
These ingredients are straightforward but mighty in how they contribute to the success of your Classic Potato Salad Recipe. Each brings its own personality—whether it’s creaminess, crunch, or a touch of acidity—that makes this dish so irresistibly good.
- 2 pounds Yukon Gold or red potatoes: These hold their shape well and offer a creamy texture that’s perfect for salad.
- 3/4 cup mayonnaise: The creamy base that ties everything together with richness.
- 1 tablespoon Dijon mustard: Adds a subtle tang and depth of flavor that keeps the salad bright.
- 1 tablespoon apple cider vinegar: Brings acidity to balance the creaminess perfectly.
- 2 teaspoons sugar: A hint of sweetness to round out the taste.
- 1/2 teaspoon salt: Essential for seasoning and bringing out all flavors.
- 1/4 teaspoon black pepper: Adds a gentle background warmth.
- 2 celery stalks, diced: For an added crunch and fresh bite.
- 1/4 cup red onion, finely chopped: Provides a sharp, aromatic contrast.
- 3 hard-boiled eggs, chopped: Classic in potato salad and adds richness and texture.
- 2 tablespoons chopped fresh parsley or dill (optional): Fresh herbs for color and brightness.
- Paprika for garnish (optional): A lovely pop of color and subtle smokiness.
How to Make Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing the potatoes in a large pot and covering them with cold, salted water. Bringing the water to a boil slowly allows the potatoes to cook evenly and absorb seasoning from the salt. Once boiling, reduce the heat and simmer for 10 to 12 minutes until the potatoes are tender when poked with a fork but not falling apart. This balance is key—overcooked potatoes turn mushy, and undercooked ones will be too firm.
Step 2: Prepare the Dressing
While the potatoes are cooking, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper in a large mixing bowl. This dressing is the creamy, tangy heart of your Classic Potato Salad Recipe. Whisking until smooth ensures that every bite tastes perfectly balanced and luscious.
Step 3: Combine Ingredients
Once the potatoes have slightly cooled, add them to the dressing bowl along with the crisp diced celery, finely chopped red onion, and chopped hard-boiled eggs. Gently toss everything together with care—this keeps the potatoes from breaking apart while ensuring every piece gets coated with the delicious dressing.
Step 4: Chill the Salad
Cover the bowl and refrigerate your potato salad for at least one hour before serving. Chilling not only helps meld the flavors beautifully but also makes the salad refreshingly cool and crisp, perfect for summertime wherever you enjoy it.
How to Serve Classic Potato Salad Recipe
Garnishes
To elevate your Classic Potato Salad Recipe, sprinkle some paprika on top for a warm hint of spice and a pop of inviting color. Fresh herbs like parsley or dill add a lovely green brightness that instantly makes the dish look homemade and vibrant.
Side Dishes
This potato salad shines alongside all your favorite grilled meats, whether juicy burgers, tender chicken, or smoky sausages. It also pairs beautifully with sandwiches, roasted vegetables, or even on its own as a hearty picnic meal.
Creative Ways to Present
For a fun twist, serve this classic side in individual mason jars for a casual gathering or layer it with crispy bacon bits and chopped scallions to add exciting texture. Another idea is to arrange it atop a bed of fresh lettuce leaves, turning it into a pretty salad plate. Presentation is part of the joy!
Make Ahead and Storage
Storing Leftovers
Classic Potato Salad Recipe keeps well when stored in an airtight container in the refrigerator for up to three days. Keeping it chilled ensures that the flavors stay fresh and the texture remains creamy and inviting.
Freezing
Freezing potato salad isn’t recommended because the mayonnaise and potatoes can separate and change texture once thawed, making your salad less enjoyable. It’s best enjoyed fresh or within a few days of making.
Reheating
This salad is meant to be served cold, so reheating is not necessary. If you do prefer a slightly warmer salad, allow it to sit at room temperature for 15–20 minutes before serving, but never heat in the microwave as it will affect the creamy texture negatively.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold and red potatoes are ideal because they hold shape well and have creamy textures, you can also try fingerlings or new potatoes. Just avoid waxy types that might break down too much when boiled.
Is it possible to make this Classic Potato Salad Recipe dairy-free?
Yes! This recipe is naturally dairy-free as it uses mayonnaise instead of sour cream or yogurt. Just be sure to use a dairy-free mayo brand, and your salad will stay creamy and delicious.
How far ahead can I prepare this potato salad?
You can prepare the salad the day before to allow the flavors to develop even more, just be sure to keep it well covered and chilled. Stir gently before serving for the best texture.
Can I add extras like bacon or pickles?
Definitely. Adding cooked, crispy bacon or a splash of pickle juice can provide wonderful additional layers of flavor to this classic recipe. Just add them along with the other mix-ins before chilling.
What’s the best way to boil potatoes for this salad?
Start them in cold, salted water and bring to a boil gradually. This helps potatoes cook evenly and keeps them from falling apart, which is perfect for salad texture.
Final Thoughts
There’s something truly comforting about a Classic Potato Salad Recipe that tastes like it was made with love and shared among friends and family. It’s straightforward, satisfying, and endlessly flexible. Whether you’re packing a picnic, hosting a cookout, or just want a delicious side on the table, this recipe is your go-to. Give it a try—you might just find your new favorite summer deliciousness!
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Classic Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus chilling time of at least 1 hour)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Classic Potato Salad recipe is a creamy and tangy side dish made with tender Yukon Gold or red potatoes, a zesty mayonnaise dressing, crisp celery, red onion, and chopped hard-boiled eggs. Perfectly seasoned with Dijon mustard, apple cider vinegar, and a pinch of sugar, this salad is chilled and garnished with fresh herbs and paprika, making it an ideal dish for picnics, potlucks, and summer gatherings.
Ingredients
Potatoes
- 2 pounds Yukon Gold or red potatoes, cut into bite-sized pieces
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
Optional Garnishes
- 2 tablespoons chopped fresh parsley or dill
- Paprika for garnish
Instructions
- Cook the Potatoes: Place the cut potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes thoroughly and allow them to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. This dressing is the flavorful base of the salad.
- Combine Ingredients: Add the cooked potatoes, diced celery, finely chopped red onion, and chopped hard-boiled eggs to the dressing. Gently toss all the ingredients together until the potatoes and other components are evenly coated with the dressing, being careful not to mash the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. This chilling time allows the flavors to meld and develop their full taste.
- Garnish and Serve: Before serving, sprinkle the potato salad with chopped fresh parsley or dill for a fresh green note, and dust with paprika for a pop of color and mild smoky flavor, if desired. Serve chilled for the best taste and texture.
Notes
- For extra tang, add a splash of pickle juice to the dressing.
- You can substitute part of the mayonnaise with sour cream or Greek yogurt for a lighter version.
- This salad is best served chilled and makes a great dish for picnics and potlucks.
