This Classic Potato Salad Recipe is everything you want in a cherished side dish: creamy, crunchy, tangy, and absolutely packed with comforting flavor. Perfectly tender potatoes, crisp celery, vibrant red onions, and rich, velvety dressing come together in a bowl of pure nostalgia that’s always a hit at picnics, backyard cookouts, or your next family potluck. Whether you’re a lifelong potato salad fan or making it for the first time, this recipe guarantees that irresistible, homemade touch that no deli counter can compete with.
Ingredients You’ll Need
Simple ingredients are what make the Classic Potato Salad Recipe so comforting. Each one adds a special quality, from texture to color to that signature creamy tang that keeps everyone coming back for seconds.
- 2 pounds Yukon Gold or red potatoes: These varieties hold their shape when cooked and soak up flavors like a dream.
- 3/4 cup mayonnaise: This is the creamy foundation that ties everything together; feel free to use your favorite brand.
- 1 tablespoon Dijon mustard: Adds zing and balance, giving a wonderful depth to the dressing.
- 1 tablespoon apple cider vinegar: Lends that irresistible, bright tanginess classic to potato salad.
- 2 teaspoons sugar: Just a touch of sweetness to offset all the savory ingredients and enhance the overall flavor.
- 1/2 teaspoon salt: Essential for bringing out all the flavors and ensuring every bite is delicious.
- 1/4 teaspoon black pepper: A little bit of warmth and subtle spice rounds out the creamy dressing.
- 2 celery stalks (diced): Crisp, fresh, and great for a satisfying crunch in every bite.
- 1/4 cup red onion (finely chopped): Pops of color and a lovely bite that wakes up the salad.
- 3 hard-boiled eggs (chopped): They add creamy richness and heartiness—such a nostalgic must-have!
- 2 tablespoons chopped fresh parsley or dill (optional): For sparkle, freshness, and extra color if you like a herby finish.
- Paprika for garnish (optional): A little dusting on top makes the salad look classic and appetizing.
How to Make Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your cut potatoes in a large pot and covering them with cold, salted water—this helps them cook evenly from the inside out. Bring the pot to a boil, then lower the heat so everything gently simmers. After about 10 to 12 minutes, check the potatoes with a fork; you want them perfectly tender but not falling apart. Drain and let them cool a little so they’re easy to handle and don’t steam up your dressing.
Step 2: Make the Creamy Dressing
While the potatoes cool, whip up the dressing that gives the Classic Potato Salad Recipe its unforgettable taste. In a big mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Be generous with your whisking to create a smooth, tangy blend—this is the real heart of the salad.
Step 3: Mix in the Vegetables and Eggs
Gently add your warm potatoes, diced celery, finely chopped red onion, and chopped hard-boiled eggs right into the bowl of dressing. Now, lightly toss everything together, aiming for even coating but not breaking up the potatoes too much. The residual warmth from the potatoes helps the flavors meld beautifully.
Step 4: Chill for Flavors to Bloom
This is the secret to a great Classic Potato Salad Recipe! Cover the bowl and pop it in the fridge for at least an hour. You’ll notice the flavors deepen and the texture sets just right—making it absolutely irresistible served chilled.
Step 5: Garnish and Serve
Just before serving, add a sprinkle of chopped fresh herbs like parsley or dill for a pretty burst of green. If you love that old-school finishing touch, dust some paprika across the top. Serve straight from the fridge for the most refreshing experience!
How to Serve Classic Potato Salad Recipe
Garnishes
The finishing touch for your Classic Potato Salad Recipe can be as simple or as dazzling as you want. A handful of fresh chopped parsley or dill adds vibrant color and a hint of earthiness, while a sprinkle of paprika delivers both color and a gentle smokiness. Some folks even like to add a few extra slices of hard-boiled egg or a handful of finely sliced scallions for a little extra flair.
Side Dishes
This potato salad shines as a sidekick to all sorts of meals. It’s a must-have for summer barbecues alongside grilled burgers, hot dogs, or juicy barbecue chicken. Pair it with picnic sandwiches, pan-fried fish, or even a veggie platter for a light but satisfying meal spread. It brings creamy comfort to any table, inside or out!
Creative Ways to Present
For a fun twist, serve the Classic Potato Salad Recipe in individual mason jars at your next picnic or layer it in a trifle bowl to show off the creamy dressing and colorful add-ins. You could even spread it onto crostini for a party appetizer or stuff it into lettuce cups for a fresh, modern approach—it’s as versatile as you want it to be!
Make Ahead and Storage
Storing Leftovers
Any leftover Classic Potato Salad Recipe should be covered tightly and kept in the fridge. It tastes even better after a night of mingling in the cold, and will keep fresh for 3 to 4 days. Be sure to stir it before serving again, as the dressing can settle over time.
Freezing
Potato salad isn’t well-suited to freezing—the creamy dressing can separate and the potatoes may lose their texture when thawed. For the best flavor and mouthfeel, stick to enjoying your salad fresh and refrigerator-chilled.
Reheating
This Classic Potato Salad Recipe is best enjoyed cold or at room temperature. If you’d like to take the chill off, simply let the salad sit at room temperature for about 20 minutes before serving. Avoid using the microwave, which can quickly zap the freshness and turn your potatoes mushy.
FAQs
Can I use another type Side Dish
Absolutely! While Yukon Gold or red potatoes hold up best, you can also use russett or white potatoes, though you may want to peel them first as their skins can be thicker.
How do I make this potato salad lighter?
Swap out some of the mayonnaise for Greek yogurt or light sour cream, or use an olive oil-based mayo for a lighter finish. You’ll still get the creamy comfort but with a fresher, tangier twist.
Can I make Classic Potato Salad Recipe ahead of time?
Yes! In fact, it’s recommended. Chilling for a few hours (or overnight) lets the flavors meld beautifully and makes serving a breeze when you have guests.
How do I keep my potato salad from getting watery?
Be sure to drain your potatoes thoroughly and let them cool before mixing with the dressing. Wet potatoes will thin out your creamy base, so a quick extra drain does the trick.
Is this Classic Potato Salad Recipe gluten-free?
It is! All the basic ingredients are naturally gluten-free, just be sure to check your labels on the mayo and mustard for peace of mind.
Final Thoughts
If you haven’t yet found your forever side dish, I can’t recommend this Classic Potato Salad Recipe enough—it’s a tried-and-true favorite that always wins smiles. Whether sharing around a crowded picnic table or enjoying with a cozy weeknight dinner, this creamy, tangy goodness is sure to become a staple in your own recipe box. Give it a try and taste just how good homemade potato salad can be!
Print
Classic Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus chilling)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This classic potato salad recipe is a must-have for picnics and BBQs. Creamy, tangy, and packed with flavor, it’s a crowd-pleaser that pairs perfectly with grilled meats and veggies.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold or red potatoes (cut into bite-sized pieces)
- 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
- 2 celery stalks (diced)
- 1/4 cup red onion (finely chopped)
- 3 hard-boiled eggs (chopped)
- 2 tablespoons chopped fresh parsley or dill (optional)
- paprika for garnish (optional)
Instructions
- Cook 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, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Combine Ingredients: Add cooked potatoes, celery, red onion, and eggs to the dressing. Toss gently to coat everything evenly.
- Chill and Serve: Cover and chill for at least 1 hour. Garnish with fresh herbs and paprika before serving.
Notes
- For extra tang, add pickle juice.
- You can substitute mayo with sour cream or Greek yogurt for a lighter version.
- Best served chilled, ideal for picnics and potlucks.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
