There is something truly comforting and timeless about a Classic Potato Salad Recipe that delivers creamy, tangy, and fresh flavors all in one bowl. This recipe combines tender Yukon Gold or red potatoes with a zesty mayo-mustard dressing, complemented beautifully by crisp celery, sharp onion, and hearty hard-boiled eggs. Whether you’re planning a casual barbecue, a lively picnic, or a festive holiday spread, this dish is a guaranteed crowd-pleaser that everyone will ask for again and again.
Ingredients You’ll Need
Getting the ingredients just right is key to making the perfect Classic Potato Salad Recipe. Each ingredient plays a crucial role, from the creamy texture of mayonnaise to the bright crunch of celery, bringing balance and depth to every bite.
- 2 pounds Yukon Gold or red potatoes: These varieties hold their shape well and offer a naturally buttery flavor and creamy texture.
- ¾ cup mayonnaise: Creates the creamy base that ties the salad together with smooth richness.
- 1 tablespoon yellow mustard: Adds a sharp, tangy kick that wakes up the flavor profile.
- 1 tablespoon apple cider vinegar: Brings brightness and a subtle acidity to balance the richness.
- ½ teaspoon sugar: A small touch of sweetness that perfectly rounds out the tangy notes.
- ½ teaspoon salt: Essential for seasoning and enhancing the natural flavors.
- ¼ teaspoon black pepper: Adds just the right hint of spice to keep things lively.
- 2 celery stalks, finely chopped: Provides refreshing crunch and a burst of color.
- ¼ cup red onion or green onions, finely chopped: Offers a mild bite and aromatic depth.
- 3 hard-boiled eggs, chopped: Adds protein, texture, and that classic potato salad look.
- Optional paprika or chopped fresh parsley for garnish: Adds visual appeal and a touch of extra flavor.
How to Make Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your peeled and chunked potatoes into a large pot and covering them with cold water. Don’t forget to add a generous pinch of salt to the water – it seasons the potatoes right from the start. Bring this to a boil, then lower the heat and let them simmer gently for about 10 to 12 minutes until they are fork-tender but not falling apart. Once done, drain and allow them to cool slightly so you can handle them without squishing the chunks.
Step 2: Prepare the Dressing
While the potatoes are cooling, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a large mixing bowl. Stir these together until the dressing is smooth and perfectly balanced between creamy and tangy, which makes every bite so satisfying.
Step 3: Mix in the Vegetables and Eggs
Add the cooled potatoes to your bowl, along with finely chopped celery, onions, and hard-boiled eggs. Gently fold everything together with care—you want the potatoes coated but not mashed. Taste your creation and adjust the seasoning if you think it needs a bit more salt or pepper for your palate.
Step 4: Chill the Salad
For truly delicious flavor, cover the potato salad and refrigerate it for at least one hour. This chilling step helps the flavors meld and deepens that satisfying tang that potato salad lovers adore. Before serving, give it a gentle stir and finish with a sprinkle of paprika or fresh parsley if you like.
How to Serve Classic Potato Salad Recipe
Garnishes
Nothing elevates a Classic Potato Salad Recipe more than a pop of color and subtle flavor from garnishes. Sprinkle some paprika for a smoky, slightly sweet touch, or use finely chopped fresh parsley to add a fresh, herbaceous note and brighten the presentation.
Side Dishes
This potato salad shines as a side dish paired with grilled meats like ribs, burgers, or chicken. It also complements smoky sausages and pairs wonderfully with classic picnic staples such as baked beans, corn on the cob, or coleslaw. The cool and creamy texture is perfect to counterbalance spicy or charred main dishes.
Creative Ways to Present
For a fun twist, serve your Classic Potato Salad Recipe in individual mason jars or hollowed-out tomatoes for a picnic-ready presentation. You can also create a layered salad by arranging the ingredients in a clear glass bowl before folding them together, making a beautiful visual effect that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover potato salad keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors often develop even more after sitting, so it’s a great dish to make ahead of time. Just give it a gentle stir before serving again to refresh the texture.
Freezing
Because of the mayonnaise, freezing Classic Potato Salad Recipe is not recommended. The texture of the potatoes and dressing can become watery and unappealing once thawed. It’s best to enjoy this salad fresh or within a few days of making it.
Reheating
This potato salad is traditionally served cold or at room temperature. If you prefer it slightly warmer, allow it to sit out of the fridge for about 20 minutes before serving. Avoid reheating in the microwave, as it can change the texture dramatically and make it less appetizing.
FAQs
Can I use any kind of potatoes for this Classic Potato Salad Recipe?
Yukon Gold and red potatoes are preferred because of their creamy texture and ability to hold their shape after cooking. Russets tend to become too mushy, so they are less ideal for this salad.
Is there a way to make this potato salad lighter?
Absolutely! You can substitute half of the mayonnaise with Greek yogurt to lighten the dish while still keeping it creamy and flavorful.
How long should I chill the potato salad before serving?
At minimum, chilling for one hour allows the flavors to blend beautifully. For the best taste, you can refrigerate it overnight.
Can I add other ingredients to customize the salad?
Certainly! Ingredients like diced pickles, chopped fresh dill, or crumbled bacon can add new layers of flavor and texture, making the salad your own.
Does the Classic Potato Salad Recipe work for special diets?
This recipe is naturally gluten-free and vegetarian, making it suitable for those dietary preferences. For vegan versions, you’d need to substitute mayo and eggs with plant-based alternatives.
Final Thoughts
If you’re looking for a dish that feels like a warm hug on a plate, the Classic Potato Salad Recipe is your go-to. It’s simple, satisfying, and endlessly adaptable, perfect for bringing people together over good food and great company. I can’t wait for you to try it and make it a staple at your gatherings!
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Classic Potato Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free,Vegetarian
Description
This Classic Potato Salad is creamy, tangy, and loaded with flavor from crisp celery, hard-boiled eggs, and a simple, seasoned mayo-mustard dressing. It’s a tried-and-true side dish perfect for barbecues, picnics, holidays, or any casual gathering.
Ingredients
Potatoes
- 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
Dressing
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Add-ins
- 2 celery stalks, finely chopped
- ¼ cup red onion or green onions, finely chopped
- 3 hard-boiled eggs, chopped
Optional Garnish
- Paprika or chopped fresh parsley
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Prepare Dressing: In a large bowl, mix mayonnaise, mustard, vinegar, sugar, salt, and pepper until well combined.
- Combine Ingredients: Add the cooled potatoes, celery, onion, and chopped eggs to the dressing. Gently stir to combine, being careful not to mash the potatoes too much.
- Season & Chill: Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish & Serve: Before serving, garnish with paprika or chopped fresh parsley if desired.
Notes
- For extra tang, add a spoonful of dill relish.
- This salad can be made a day ahead for even better flavor.
- Substitute Greek yogurt for half the mayo for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
