There is nothing quite like the comforting, nostalgic taste of a Classic Potato Salad Recipe to bring people together. This hearty dish combines tender, buttery potatoes with crunchy celery and a creamy, tangy dressing that’s just bursting with flavor. Whether you’re gearing up for a summer picnic, a family barbecue, or a simple weeknight dinner, this recipe will quickly become your go-to side that everyone asks for again and again. It’s a perfect balance of texture and taste, capturing that timeless appeal that makes potato salad a beloved staple in any kitchen.
Ingredients You’ll Need
The beauty of this Classic Potato Salad Recipe lies in its simple, fresh ingredients that each play a crucial role. From the creamy mayonnaise that binds everything together to the crisp celery adding crunch and the sweet pickle relish providing a subtle zing, every component is essential to creating the perfect harmony of flavors and textures.
- 2 lbs Yukon Gold or red potatoes: These hold their shape well when cooked, giving you tender but firm chunks perfect for potato salad.
- 1 cup mayonnaise: The creamy base that brings all the ingredients together with richness and a smooth texture.
- 1 tbsp Dijon mustard: Adds a subtle tang and depth of flavor that wakes up the palate.
- 1 cup chopped celery: Provides a refreshing crunch to contrast the softness of the potatoes.
- ½ cup finely diced red onion: Adds a sharp, slightly sweet bite that brightens the dish.
- ¼ cup sweet pickle relish: Brings a hint of sweetness and acidity, balancing the creaminess perfectly.
- 3 hard-boiled eggs, chopped: An extra layer of protein and a smooth, creamy texture that complements the potatoes.
- Salt and pepper to taste: Essential for seasoning and bringing out the full flavors of all the ingredients.
How to Make Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Start by giving your potatoes a good wash, then place them whole in a large pot filled with salted water. Bring to a boil and cook for about 15 minutes until they are fork-tender but not falling apart. Properly cooked potatoes are key since they provide the foundation of your salad’s texture. Drain them well and let them cool just enough to handle before cutting into bite-sized pieces—don’t skip this step, as perfectly sized chunks give the best mouthfeel.
Step 2: Prepare the Vegetables
While the potatoes are boiling, finely chop the celery and red onion. The celery adds that wonderful believable crunch, while the red onion introduces a fresh sharpness that keeps the salad from being too heavy. Prepping these while the potatoes cook is a great way to save time and keep your workflow smooth and easy.
Step 3: Mix the Dressing
In a medium bowl, combine the mayonnaise, Dijon mustard, and sweet pickle relish. Season this dressing with a pinch of salt and a few grinds of black pepper to balance the flavors. This mixture is what’ll coat your potato salad and give it that classic creamy tang that we all love.
Step 4: Combine Ingredients Gently
Transfer the cooled potato chunks to a large bowl, then add in the chopped celery, red onion, and chopped hard-boiled eggs. Pour the dressing over the mix, then fold everything together gently. The key here is to coat every piece of potato while being careful not to mash them—you want distinct pieces that soak up the dressing without turning into a mushy mess.
Step 5: Chill Before Serving
Cover the potato salad and refrigerate it for at least an hour. This resting period allows the flavors to meld beautifully and the salad to chill perfectly, making it a refreshing treat for any gathering.
How to Serve Classic Potato Salad Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill always brightens the look and flavor of this salad. You can also add a few extra chopped hard-boiled eggs on top for a pretty and inviting presentation. Garnishes not only enhance the flavor but make serving the Classic Potato Salad Recipe feel more festive and special.
Side Dishes
This potato salad is a star side that pairs wonderfully with grilled meats like juicy burgers, barbecue ribs, or even simple roasted chicken. It also complements veggie burgers and brings a satisfying balance to sandwiches and picnic fare, making it versatile for many meals.
Creative Ways to Present
Take this Classic Potato Salad Recipe beyond the bowl by using it as a filling for lettuce wraps or serving it in hollowed-out mini bell peppers for a colorful appetizer. For parties, try layering it in mason jars for single servings that are both charming and practical. Presentation is a fabulous way to make a beloved dish feel new again!
Make Ahead and Storage
Storing Leftovers
Leftover potato salad keeps well when stored in an airtight container in the refrigerator for up to 3 days. Since the dish contains mayonnaise and eggs, it’s best to enjoy it sooner rather than later to maintain freshness and avoid spoilage. Give it a gentle stir before serving leftovers to redistribute the dressing.
Freezing
Potato salad made with mayonnaise and eggs is not ideal for freezing. The texture of the potatoes and the creamy dressing can separate and become watery once thawed, which impacts flavor and mouthfeel. It’s best to enjoy this Classic Potato Salad Recipe fresh or within a few days refrigerated.
Reheating
This dish is traditionally served cold or at room temperature. If you prefer it a bit warmer, simply let it sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving as it can alter the creamy texture and soften the potatoes too much.
FAQs
Can I use different types of potatoes for this salad?
Absolutely! While Yukon Gold and red potatoes are preferred for their creamy texture and ability to hold shape, you can also use fingerlings or new potatoes. Just avoid starchy potatoes like Russets that tend to break down too much.
Is it okay to add other ingredients like bacon or herbs?
Yes! Adding crispy bacon or fresh herbs like dill, chives, or parsley can take your Classic Potato Salad Recipe to the next level. These add complementary textures and flavors that enrich the overall dish.
How do I prevent the potatoes from turning mushy?
Be careful not to overcook the potatoes—you want them tender but firm. Also, allow them to cool completely before mixing with the dressing. Gentle folding rather than stirring helps keep the pieces intact.
Can I make this salad vegan or dairy-free?
To make a vegan or dairy-free version, substitute the mayonnaise with a plant-based alternative and omit the eggs or use tofu as a replacement. The salad will still be delicious with these tweaks!
What is the best way to hard-boil eggs for potato salad?
Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let them sit covered for 10-12 minutes. Cool in ice water before peeling to make chopping easier and ensure perfectly cooked yolks.
Final Thoughts
There is truly something magical about the Classic Potato Salad Recipe that makes it a timeless favorite in kitchens everywhere. Its creamy texture, bright flavors, and satisfying bite bring so much joy to meals, no matter the occasion. I encourage you to give this recipe a try and watch it become a beloved staple in your own home, creating warm memories and smiles with every serving.
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Classic Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Classic Potato Salad featuring tender boiled potatoes, crunchy celery, red onion, and hard-boiled eggs, all combined in a creamy mayonnaise and Dijon mustard dressing. This easy-to-make dish is perfect for picnics, BBQs, or as a side to any meal.
Ingredients
Potatoes
- 2 lbs Yukon Gold or red potatoes
Dressing
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ cup sweet pickle relish
- Salt and pepper to taste
Mix-ins
- 1 cup chopped celery
- ½ cup finely diced red onion
- 3 hard-boiled eggs, chopped
Instructions
- Boil Potatoes: Wash the potatoes thoroughly and place them in a large pot filled with salted water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain and allow them to cool slightly before cutting into bite-sized pieces.
- Prepare Vegetables: While the potatoes are boiling, finely chop the celery and dice the red onion to prepare for mixing.
- Make Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper. Mix well to create a smooth dressing.
- Combine Ingredients: In a large bowl, gently fold together the cooled, cut potatoes, chopped celery, diced red onion, and chopped hard-boiled eggs ensuring even distribution.
- Add Dressing: Pour the prepared dressing over the potato and vegetable mixture. Fold gently until everything is coated thoroughly, taking care not to mash the potatoes.
- Chill: Cover the potato salad and refrigerate for at least one hour to allow flavors to meld and to serve chilled and refreshing.
Notes
- Use Yukon Gold potatoes for a creamy texture or red potatoes for a firmer bite.
- Ensure potatoes are cooled before mixing to prevent the mayo from breaking down.
- Feel free to add chopped fresh herbs like dill or parsley for extra flavor.
- Adjust salt and pepper according to taste preferences.
- For a tangier salad, add a splash of apple cider vinegar to the dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
