If you have been searching far and wide for a classic that never disappoints, you’ve just landed on The Best Potato Salad Recipe. This salad is a harmonious blend of creamy, tangy, and crunchy elements that come together beautifully with simple, fresh ingredients. Whether you’re hosting a summer barbecue or looking for a comforting side to brighten your weeknight dinner, this recipe promises to be a crowd-pleaser every single time.
Ingredients You’ll Need
Gathering just the right ingredients makes all the difference. Each ingredient in this recipe is thoughtfully chosen to create a perfect balance of flavor, texture, and color that makes The Best Potato Salad Recipe truly special.
- Potatoes (6 medium white or Yukon gold, about 2 pounds, quartered): These provide the creamy base with a tender, buttery taste and texture.
- White vinegar (2 tablespoons): Adds a subtle tang that brightens up the rich mayonnaise.
- Celery stalks (2 large, diced): Brings a refreshing crunch and a burst of green color.
- Onions (1/2 cup finely diced): Infuses a sharp and slightly sweet bite to balance the creaminess.
- Hard boiled eggs (5 peeled): Enhance the salad with a creamy texture and added protein.
- Mayonnaise (1½ cups): The creamy heart of the salad that ties all flavors together.
- Yellow mustard (1 tablespoon): Offers a gentle tang and depth of flavor.
- Celery seed (1 teaspoon): Adds an earthy, slightly bitter note that complements the celery.
- Kosher salt (1 teaspoon): Essential for seasoning and enhancing all the flavors.
- Ground black pepper (1/4 teaspoon): Provides a mild heat and complexity.
- Paprika (for garnish): Adds a splash of color and a subtle smoky aroma.
How to Make The Best Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your quartered potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce it to a gentle simmer. Cover and cook for 25 to 30 minutes, or until the potatoes are tender when pierced with a fork. This step is key because perfectly cooked potatoes create that ideal tender yet firm texture you want in potato salad. Once done, drain and allow them to cool enough to handle, then cut each piece into bite-sized cubes.
Step 2: Prepare the Dressing
While the potatoes cool, whisk together the mayonnaise, white vinegar, yellow mustard, celery seed, kosher salt, and black pepper in a large bowl. This creamy dressing packs a punch of flavor that’s both tangy and savory—making every bite exciting and balanced.
Step 3: Combine and Toss
Add the cooled, cubed potatoes along with diced celery and onions to your dressing mixture. Toss everything gently to coat evenly without mashing the potatoes. Here’s where the crunchy texture from celery and subtle pungency from onions adds layers of complexity to the dish.
Step 4: Stir in Eggs and Garnish
Roughly chop the hard boiled eggs and fold them into the salad. Eggs bring a wonderful creamy texture that complements the potatoes perfectly. Finish by sprinkling paprika over the top—this not only adds vibrant color but also a slight earthiness that rounds out the flavors beautifully. Cover and refrigerate your potato salad for at least four hours to let all those flavors meld into the ultimate palate-pleaser.
How to Serve The Best Potato Salad Recipe
Garnishes
Sprinkling paprika on top is a simple yet effective way to brighten the look of your potato salad and add a hint of smokiness. You can also add a handful of freshly chopped parsley or chives for an herbaceous note and an extra pop of color.
Side Dishes
This salad shines when paired with classic summer fares like grilled chicken, burgers, or ribs. It also pairs well with seafood dishes and fresh garden salads, making it versatile for any occasion or season.
Creative Ways to Present
For a charming presentation, serve your potato salad in a hollowed-out tomato or bell pepper ring. Alternatively, layering it in a clear glass bowl with colorful veggies can showcase its appealing textures and colors, making your gathering table even more inviting.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in the refrigerator for up to three days when stored in an airtight container. The flavors actually develop further, making leftovers even tastier. Just give it a quick stir before serving.
Freezing
While potato salad isn’t ideal for freezing due to the mayonnaise and vegetable textures, if you must freeze it, avoid adding the eggs and garnish beforehand. Freeze the salad in a sealed container and thaw slowly in the fridge, then add fresh eggs and paprika after thawing.
Reheating
This salad is best enjoyed cold or at room temperature. Avoid reheating as it will compromise the creamy texture and freshness, so simply allow refrigerated salad to sit out for 15 minutes to take the chill off before serving.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon gold and white potatoes are preferred for their creamy texture, but red potatoes or even fingerlings work well—just aim for waxy potatoes that hold their shape after cooking.
Is it necessary to peel the potatoes?
Peeling is optional and depends on your texture preference. Leaving skins on adds extra fiber and a rustic look, but peeling results in a smoother, creamier salad.
How do I make the salad less tangy?
If you prefer a milder flavor, reduce the white vinegar slightly or substitute with apple cider vinegar for a sweeter, gentler tang.
Can I substitute mayo with something healthier?
Yes! Greek yogurt or a blend of yogurt and mayo can be used to lighten the salad while keeping creaminess, though the flavor will be tangier and less rich.
How long should I chill the salad before serving?
Chilling for at least four hours is ideal for The Best Potato Salad Recipe, allowing all ingredients to meld and flavors deepen. Overnight chilling is even better if you have the time.
Final Thoughts
There’s something truly comforting about a well-made potato salad, and this recipe brings that comfort to another level. With its perfect balance of creamy, tangy, and crunchy, The Best Potato Salad Recipe is destined to become a favorite in your repertoire. So next time you want to impress family or friends, give this recipe a try — your taste buds will thank you!
Print
The Best Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
A classic, creamy potato salad featuring tender Yukon Gold potatoes, crunchy celery, and hard-boiled eggs, dressed in a tangy mayonnaise and mustard blend. Perfectly seasoned with celery seed, salt, and pepper, then garnished with paprika for a flavorful and refreshing side dish that is ideal for picnics, barbecues, or family gatherings.
Ingredients
Potatoes
- 6 medium white potatoes or Yukon Golds (about 2 lbs), quartered
Salad Mix-Ins
- 2 large celery stalks, diced
- 1/2 cup onions, finely diced
- 5 hard boiled eggs, peeled
Dressing
- 1½ cups mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Garnish
- Paprika
Instructions
- Cook the Potatoes: Place the quartered potatoes in a large pot and add enough water to cover them fully. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Let the potatoes simmer for 25 to 30 minutes, or until they are fork-tender.
- Drain and Cool Potatoes: Drain the cooked potatoes and allow them to cool enough to handle. Once cooled, cut them into bite-sized cubes to prepare for mixing.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, white vinegar, yellow mustard, celery seed, kosher salt, and ground black pepper. Stir well to create a smooth, tangy dressing base.
- Mix the Salad: Add the cubed potatoes, diced celery, and finely diced onions into the dressing bowl. Toss everything gently to coat evenly with the dressing.
- Add the Eggs: Roughly chop the hard-boiled eggs and fold them carefully into the potato mixture, ensuring all ingredients are well combined.
- Chill and Serve: Sprinkle paprika evenly over the top of the salad for color and a mild smoky flavor. Cover the salad and refrigerate for at least 4 hours to allow flavors to meld and to chill before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture and buttery flavor.
- Be sure to cool potatoes before mixing to prevent the mayonnaise from becoming watery.
- This salad tastes even better the next day after flavors have melded overnight.
- Adjust celery seed and mustard quantities to taste for a more subtle or pronounced flavor.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
