Get ready for a nostalgia-packed, crowd-pleasing favorite you’ll want at every picnic, cookout, or family gathering: Classic Creamy Potato Salad. This treasured side dish combines tender potatoes, a luscious mayo-Dijon dressing, crunchy celery, tangy red onion, and creamy chopped eggs, delivering layers of flavor and irresistible comfort. Whether you’re planning a backyard feast or just want to level up your weekday meals, there’s something utterly satisfying about the cool, creamy perfection of a well-made potato salad like this one.
Ingredients You’ll Need
The beauty of Classic Creamy Potato Salad is its simplicity. With just a handful of everyday ingredients, each element brings a unique taste, texture, or pop of color, coming together for that old-fashioned homemade flavor everyone adores.
- Yukon Gold potatoes: Their buttery texture and golden color make them perfect for a salad that holds its shape and eats like a dream.
- Mayonnaise: The rich and creamy base that binds everything together while lending that signature silky texture.
- Dijon mustard: Adds a subtle tang and sharpness, balancing the richness beautifully.
- Apple cider vinegar: Brings gentle acidity for brightness and a hint of fruitiness.
- Sugar: Just a pinch blunts the vinegar and harmonizes flavors without making the salad sweet.
- Celery seed: A classic touch that infuses the dish with warm, slightly peppery flavor notes.
- Celery stalks: Finely diced for crisp texture and fresh, subtle flavor in every bite.
- Red onion: Chopped small, it delivers a pop of color and just the right amount of bite.
- Hard-boiled eggs: Their creamy yolks and firm whites add richness and that classic picnic feel.
- Salt and black pepper: Essential seasonings that let all the other flavors truly shine.
- Fresh parsley (optional): A handful of bright green herbs lend freshness and an inviting finish.
- Paprika: A final sprinkle gives a gentle smokiness and a splash of color on top.
How to Make Classic Creamy Potato Salad
Step 1: Cook the Potatoes
Start by peeling and cutting your Yukon Gold potatoes into even 1-inch chunks. Place them in a large pot and cover with cold water, tossing in a generous pinch of salt for flavor. Bring the water to a boil, then lower the heat to a gentle simmer. Let the potatoes cook for about 10 to 12 minutes, until fork-tender but not falling apart. Drain them well and give them a little time to cool slightly—warm potatoes soak up the dressing flavor so much better!
Step 2: Mix the Creamy Dressing
While your potatoes are cooling, grab a big mixing bowl and whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper. Taste and adjust the seasoning if you’d like—the dressing should have a delightful tang and just enough zip to cut through the richness of the mayo.
Step 3: Assemble the Salad
To the bowl with your dreamy dressing, gently add in the cooked potato chunks, diced celery, chopped red onion, and hard-boiled eggs. Using a large spoon or spatula, fold everything together with care—think of it as coaxing the ingredients into a creamy embrace. Try not to overmix so you preserve those satisfying chunks of potato and egg throughout.
Step 4: Chill the Salad
Once your Classic Creamy Potato Salad is thoroughly mixed, cover the bowl and let it chill in the fridge for at least an hour before serving. This downtime allows all the flavors to marry and gets everything irresistibly cool and refreshing. Trust me, the wait is worth it—some say it tastes even better the next day!
Step 5: Garnish and Serve
When you’re ready to serve, give the salad a gentle stir and transfer it to a serving dish. Sprinkle a bit of chopped fresh parsley and a dusting of paprika over the top. Now dig in, and enjoy the delicate balance of creamy, tangy, and crunchy with every bite.
How to Serve Classic Creamy Potato Salad
Garnishes
Bring your Classic Creamy Potato Salad to life with a generous sprinkle of fresh chopped parsley and a dusting of paprika. Both add vibrant color, extra flavor, and a restaurant-worthy finish. If you’re feeling fancy, a few extra hard-boiled egg slices on top never hurt!
Side Dishes
Potato salad is the quintessential side for grilled burgers, hot dogs, barbecue chicken, or smoky ribs. It also pairs perfectly with lighter options like roasted salmon or crispy fried fish. Bring it to potlucks or picnics and it’ll disappear alongside deviled eggs, baked beans, or grilled corn on the cob.
Creative Ways to Present
For a playful twist, try scooping Classic Creamy Potato Salad into small mason jars for individual servings at picnics. Serve on a bed of crisp lettuce leaves for an elegant buffet platter, or stuff scoops into halved bell peppers for colorful party bites. This salad is endlessly adaptable to your occasion!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Classic Creamy Potato Salad to an airtight container and refrigerate promptly. It stays fresh for up to four days, making it perfect for snacks, lunches, or ready-to-go sides throughout the week.
Freezing
Potato salad is best enjoyed fresh; freezing can cause the mayonnaise to separate and the potatoes to become watery. If you need to make it ahead, simply keep it chilled in the fridge and enjoy within several days.
Reheating
Classic Creamy Potato Salad is meant to be served cold or at cool room temperature. If it’s been chilling for a while, just let it sit out briefly before stirring and serving. Avoid microwaving, as it can alter the texture of both the dressing and the potatoes.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds deliver that perfect creamy texture, red potatoes are also a fantastic option as they hold their shape well and have a subtle earthy sweetness. Just avoid baking potatoes like russets, which tend to fall apart during boiling.
Do I really need to peel the potatoes?
Peeling the potatoes is recommended for a smoother, classic result, but if you like the added texture and nutrition, you can certainly leave the skins on—especially with thin-skinned varieties like Yukon Gold or red potatoes.
What if I don’t have celery seed?
No worries! While celery seed adds a traditional warm note, you can omit it or try substituting with a pinch of dill or even crushed celery leaves. The salad will still be delicious and full of flavor.
How can I make this potato salad healthier?
For a lighter version, try replacing half the mayonnaise with plain Greek yogurt. You’ll keep the creaminess while adding a bit of tang and cutting down on fat. You can also add extra veggies like diced bell pepper or cucumber for crunch and color.
Can I make Classic Creamy Potato Salad ahead of time?
Yes! In fact, this salad improves as it sits, making it the ultimate make-ahead side. Prepare it the day before, let it chill overnight, and it will be even creamier and full of flavor by the time you’re ready to serve.
Final Thoughts
There’s just something timeless and comforting about Classic Creamy Potato Salad that brings smiles and second helpings every time. I hope this recipe makes its way onto your table soon—give it a try and share the love, one creamy, dreamy spoonful at a time!
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Classic Creamy Potato Salad Recipe
- Total Time: 1 hour 30 minutes (including chill time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Classic Creamy Potato Salad recipe is a timeless favorite, perfect for picnics, barbecues, or as a comforting side dish. Creamy mayo, tangy Dijon mustard, and crunchy celery create a delightful flavor profile that pairs perfectly with tender chunks of potatoes and boiled eggs.
Ingredients
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon celery seed
- 3 celery stalks, finely diced
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Paprika for garnish
Instructions
- Cook Potatoes: Place potatoes in a pot, cover with water, add salt, and boil until fork-tender.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, onion, and eggs to the dressing; mix gently.
- Chill and Serve: Refrigerate for at least 1 hour, then garnish with parsley and paprika before serving.
Notes
- For added flavor, mix in chopped pickles or pickle relish.
- This salad tastes even better after chilling overnight.
- Use red potatoes if preferred over Yukon Gold.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
