There’s nothing quite like a classic Potato Salad Recipe to bring everyone to the table with smiles and second helpings. Creamy, tangy, and as colorful as a summer garden, this dish shines at picnics, potlucks, and backyard BBQs alike. Whether you’re craving nostalgia or looking for that perfect sidekick for grilled favorites, this Potato Salad Recipe checks all the boxes: easy to whip up, packed with flavor, and always a crowd-pleaser.

Ingredients You’ll Need

Gathering these simple, fresh ingredients is half the fun, and every component plays an important role. The potatoes provide hearty texture, while the mix-ins create layers of crunch, color, and irresistible flavor. This isn’t just a side dish—it’s a bowl full of happy memories and kitchen magic!

Yukon Gold or red potatoes (2 pounds): Choose these for their creamy consistency and ability to hold their shape after boiling.
Mayonnaise (1 cup): The classic base that makes every bite smooth and lush.
Yellow mustard (2 tablespoons): Adds zesty brightness and beautiful color.
Apple cider vinegar (2 tablespoons): A splash of tang that enlivens the whole salad and balances the creaminess.
Celery (2 stalks, finely chopped): Brings delightful crunch and a hint of freshness.
Red onion (1/2 cup, finely diced): Provides bite and a pop of color.
Hard-boiled eggs (3, chopped): Rich, hearty, and classic; they round out the flavors beautifully.
Dill pickle relish (2 tablespoons): A punch of salty-sweet tang and a little texture.
Salt (1 teaspoon): Essential for seasoning the potatoes and bringing all the flavors together.
Black pepper (1/2 teaspoon): A touch of heat and spice to balance the dish.
Paprika (1/4 teaspoon plus garnish): Lends a gentle warmth and deepens the color.
Fresh parsley (2 tablespoons, chopped): Not just a garnish—its subtle flavor wakes up the entire salad.

How to Make Potato Salad Recipe

Step 1: Cook the Potatoes

Start by placing your potato chunks into a large pot and covering them with cold water. Sprinkle in a teaspoon of salt to both flavor the potatoes and help them hold their shape. Bring the pot to a boil, then simmer for about 10 to 12 minutes, just until the potatoes are fork tender. Be careful not to overcook; you want soft, not mushy, pieces. Drain your potatoes well and set them aside to cool slightly.

Step 2: Mix the Creamy Dressing

While the potatoes cool, grab a big mixing bowl and combine the mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, chopped celery, red onion, salt, and black pepper. Whisk everything together until the mixture is smooth, creamy, and flecked with little bits of freshness. This luscious dressing is the soul of your Potato Salad Recipe.

Step 3: Fold in the Potatoes

Add your slightly cooled potatoes to the prepared dressing. Using a spatula, gently fold everything together—just enough to coat each potato chunk thoroughly without breaking them apart. This careful folding ensures you end up with a Potato Salad Recipe that’s both deliciously creamy and beautifully chunky every time.

Step 4: Add the Eggs

Next, it’s time for the chopped hard-boiled eggs, which give both texture and richness to this classic dish. Gently stir them in, trying not to overmix. Taste and adjust the seasonings here, adding more salt and pepper if you like. The eggs meld everything together into a harmonious, satisfying side.

Step 5: Chill and Serve

For the ultimate flavor infusion, cover your potato salad and let it chill in the fridge for at least an hour before serving. This waiting period lets all those tangy, crunchy, creamy elements mingle beautifully. Right before serving, garnish with a sprinkle of paprika and generous chopped parsley for a fresh, vibrant finish.

How to Serve Potato Salad Recipe

Garnishes

Garnishing your Potato Salad Recipe is both easy and impactful. A final dusting of paprika gives it warm color, while fresh parsley adds a lovely lift of flavor and brightness. If you want to get fancy, a few extra egg slices or a scattering of sliced green onions make it visually stunning.

Side Dishes

Pairing your Potato Salad Recipe is half the fun! It loves hanging out with grilled burgers, barbecue chicken, juicy brats, or a platter of summer veggies. Add some corn on the cob or tangy coleslaw for a truly classic spread—your guests will keep coming back for more.

Creative Ways to Present

This salad adapts to every occasion. Serve it family-style in a big, rustic bowl for a cookout, or dish it up in individual mason jars at a picnic for extra charm. For party platters, mound it in lettuce cups or as a base for skewered veggies. There’s no wrong way to show off your Potato Salad Recipe!

Make Ahead and Storage

Storing Leftovers

Potato Salad Recipe holds up beautifully in the fridge, making it the ideal make-ahead dish. Store leftovers in an airtight container, where they’ll stay fresh for about 3 to 4 days. The flavor actually deepens after a night or two, making each spoonful even tastier.

Freezing

Freezing isn’t recommended for creamy potato salads—the dressing can separate and the potatoes may change texture. Instead, make only as much as you’ll eat within a few days for that perfect taste and creaminess every time.

Reheating

Potato Salad Recipe tastes best served cold or at room temperature, so reheating isn’t necessary. If you do want to take the chill off, let the salad sit out for 20 or 30 minutes before serving—there’s no need to microwave.

FAQs

Can I make Potato Salad Recipe the day before?

Absolutely! In fact, making it a day ahead lets the flavors meld and develop, resulting in an even richer, tangier salad. Just garnish right before serving to keep things fresh and bright.

What potatoes work best for Potato Salad Recipe?

Yukon Gold and red potatoes are the champions here—they hold their shape after boiling and have a naturally creamy texture that soaks up all that delicious dressing.

How do I prevent my potatoes from getting mushy?

Keep a close eye while boiling—check after 10 minutes and remove the potatoes as soon as they’re fork-tender. Also, start with cold water so they cook evenly.

Can I substitute the mayonnaise?

Totally! Swap in half sour cream for a tangy twist, or try Greek yogurt for something lighter. Just adjust your seasonings because these alternatives have their own zing.

Is Potato Salad Recipe vegetarian?

Yes, the standard version is vegetarian-friendly as long as you use traditional mayonnaise. For a vegan option, simply use plant-based mayo and skip the eggs.

Final Thoughts

There’s real joy in sharing a bowl of homemade Potato Salad Recipe with people you care about. It’s simple to make, open to your favorite twists, and always the first dish to disappear from the table. Give this recipe a try—the smiles and compliments are guaranteed!

Potato Salad Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A classic and creamy Potato Salad recipe perfect for picnics, barbecues, or as a side dish. This easy-to-make salad is a crowd-pleaser with its blend of potatoes, eggs, crunchy vegetables, and a tangy dressing.

Ingredients

Scale

Potato Salad:

2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 celery stalks, finely chopped
1/2 cup red onion, finely diced
3 hard-boiled eggs, chopped
2 tablespoons dill pickle relish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika, plus more for garnish
2 tablespoons fresh parsley, chopped for garnish

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Instructions

Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
Prepare Dressing: In a large bowl, mix mayonnaise, mustard, vinegar, relish, celery, onion, salt, and pepper.
Combine Ingredients: Fold in the cooked potatoes, add chopped eggs, and adjust seasoning.
Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with paprika and parsley.