Classic Potato Salad Recipe
If there’s one dish that can singlehandedly transform any cookout, potluck, or Sunday supper into a celebration, it’s Classic Potato Salad. Creamy, tangy, and bursting with flavor in every forkful, this crowd-pleasing side has earned its place as an all-American staple. No summer get-together feels complete without a big bowl of this comforting salad, filled with perfectly cooked potatoes, crisp celery, pops of pickle relish, and the unmistakable richness of hard-boiled eggs, all tossed in a velvety dressing. Let’s dive into the recipe and all the simple tricks that make it a must-have at your table!
Ingredients You’ll Need
The beauty of Classic Potato Salad lies in its straightforward ingredients—each one adding its own essential boost of taste, crunch, or creaminess. Nothing fancy here! Just real, flavorful components coming together in a perfect harmony you’ll love every time.
- Yukon Gold or red potatoes (2 pounds): Their creamy texture and subtle sweetness hold up beautifully once cooked and mixed with the dressing.
- Mayonnaise (3/4 cup): The base of that dreamy, silky-smooth dressing. Go full-fat for the richest flavor!
- Yellow mustard (1 tablespoon): Adds a sunny pop of color and just the right tangy kick.
- Apple cider vinegar (2 teaspoons): Brightens the whole dish and prevents it from tasting flat.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors—don’t skimp!
- Black pepper (1/4 teaspoon): A subtle warmth that rounds out the creamy dressing.
- Celery (2 stalks, finely chopped): For that signature classic crunch in every bite.
- Red onion (1/4 cup, finely chopped): Gives just a hint of bite and gorgeous color.
- Hard-boiled eggs (3, chopped): These little gems offer richness and a dreamy texture—you’ll miss them if you skip!
- Sweet pickle relish (2 tablespoons, optional): For those who love a little old-school sweetness and tang—it’s optional, but highly recommended.
- Fresh parsley (chopped, for garnish): A final sprinkle brings freshness and makes your Classic Potato Salad look magazine-worthy.
How to Make Classic Potato Salad
Step 1: Cook the Potatoes
Start by adding your cubed potatoes to a large pot and covering them with cold, salted water. Bring the pot to a gentle boil before reducing the heat, letting the potatoes simmer until they’re tender but not mushy—usually around 10 to 12 minutes. Drain them well and allow them to cool slightly while you prepare the dressing. Cooking the potatoes perfectly is the foundation of a spectacular Classic Potato Salad!
Step 2: Make the Creamy Dressing
While the potatoes are cooling, grab a big mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. This simple step is where the signature creaminess and tang come from. Adjust the mustard or mayo if you want more zing or extra smoothness!
Step 3: Combine Potatoes and Dressing
Add your warm (not hot) potatoes straight into the dressing. Toss everything gently to coat those potato chunks in all the creamy goodness. Mixing them while still a little warm helps them soak up more flavor, giving your Classic Potato Salad a taste that’s truly memorable.
Step 4: Add the Crunch and Color
Now it’s time to fold in the chopped celery, red onion, hard-boiled eggs, and if you love it, the sweet pickle relish. Mix just until everything’s combined for the right contrast of creamy and crunchy in each bite. Let the salad cool to room temp so the flavors begin to meld together.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least an hour—if you can wait! This chilling step is when all those beautiful flavors really come together. Just before serving, pile your potato salad into a serving bowl and finish with a sprinkle of chopped fresh parsley. Classic Potato Salad never looked so inviting!
How to Serve Classic Potato Salad
Garnishes
The finishing touch really matters. A handful of chopped parsley not only looks gorgeous but adds a whiff of freshness that brightens your Classic Potato Salad. For an extra flourish, try dusting the top lightly with paprika or a few additional slices of hard-boiled egg.
Side Dishes
Classic Potato Salad is a star at any BBQ or picnic, but it plays perfectly with so many main dishes. Pair it with grilled burgers, hot dogs, fried chicken, or even alongside sandwiches and roasted veggies. It’s the side that always disappears first!
Creative Ways to Present
Take your presentation up a notch by serving your Classic Potato Salad in a big farmhouse bowl or individually portioned in mason jars for a cute, portable picnic treat. Or, try a deviled-egg twist by scooping small mounds onto lettuce leaves with extra pickles and herbs perched on top.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Potato Salad keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container to lock in freshness and flavor—it just might taste even better on day two as those flavors mingle even more!
Freezing
Freezing isn’t recommended since mayonnaise-based dressings can separate and turn watery when thawed. For the best texture and taste, try to make just what you’ll enjoy within a few days.
Reheating
This salad is meant to be served chilled or at room temperature, so there’s really no need to reheat it. If it’s too cold straight from the fridge, let it sit at room temp for 20 minutes before serving.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Gold or red potatoes are ideal for their creamy texture, russet potatoes work in a pinch—just be aware they might break down a bit more when mixed. The key is to avoid overcooking so your salad holds its shape.
How can I make Classic Potato Salad ahead of time?
This recipe is a dream for prepping in advance! You can make it completely a day ahead and keep it covered in the refrigerator until it’s party time. In fact, giving the flavors time to develop makes it even tastier.
Is there a way to make it lighter?
If you’re after a lighter option, substitute half the mayonnaise with plain Greek yogurt. You won’t lose the creaminess, but you’ll cut back on some calories and add a subtle tang.
What can I add for extra crunch?
Chopped dill pickles, bell peppers, or even a handful of sliced radishes can be fantastic additions if you’re craving a little more snap in your Classic Potato Salad. Just don’t overload it—balance is key!
How do I keep the salad from getting watery?
Drain your potatoes thoroughly after boiling and let them cool a bit before mixing. Also, avoid adding watery veggies or too much relish. If your salad still seems thin, a spoonful more mayo can help pull it back together.
Final Thoughts
Now that you have everything you need to make Classic Potato Salad, I hope you feel inspired to whip up a bowl for your next gathering. It’s easy, endlessly customizable, and will always make you the hero of the table. Give it a try, share it with loved ones, and make it your own new tradition!
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Classic Potato Salad Recipe
- Total Time: 30 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This Classic Potato Salad recipe is a timeless favorite, perfect for picnics, barbecues, or as a comforting side dish. Creamy potatoes tossed in a flavorful dressing with crunchy celery, onions, and eggs, this salad is sure to please any crowd.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold or red potatoes (cut into 1-inch chunks)
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 2 celery stalks (finely chopped)
- 1/4 cup red onion (finely chopped)
- 3 hard-boiled eggs (chopped)
- 2 tablespoons sweet pickle relish (optional)
- Fresh parsley (chopped, for garnish)
Instructions
- Boil Potatoes: Place the potatoes in a large pot, cover with cold, salted water, bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
- Combine Ingredients: Add warm potatoes to the bowl, toss gently to coat. Let cool, then mix in celery, onion, eggs, and relish.
- Chill and Serve: Refrigerate for at least 1 hour. Before serving, garnish with parsley.
Notes
- For extra tang, use Dijon mustard instead of yellow.
- This salad can be made a day ahead and kept chilled.
- Adjust mayo and mustard to taste for creaminess and flavor balance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 280
- Sugar: 2g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
