Potato Salad Recipe
There’s just something utterly irresistible about a scoop of classic Potato Salad—cool, creamy, and brimming with color and crunch. This dish is a staple at picnics, backyard barbecues, and Sunday dinners for a reason! The beauty of Potato Salad lies in its balance: tender potatoes, tangy dressing, crisp celery, and rich eggs all come together in one happy bowl. If you’re searching for a guaranteed crowd-pleaser or simply want the ultimate comfort side, this Potato Salad checks every box with flying colors and so much flavor.
Ingredients You’ll Need
Potato Salad celebrates a handful of humble ingredients that shine brightest when prepared thoughtfully. Each one not only adds taste or texture but also helps transform a handful of pantry staples into something so much greater than the sum of its parts.
- Yukon Gold potatoes: Their creamy texture and buttery flavor make them ideal for Potato Salad, holding their shape while absorbing the dressing perfectly.
- Salt (for boiling water): Salting the boiling water seasons the potatoes right from the start, ensuring every cube is flavorful from the inside out.
- Mayonnaise: The luscious, creamy base that brings the entire salad together with a rich, classic taste.
- Yellow mustard: Adds a gentle tang and a hint of golden color that brightens the dressing beautifully.
- Apple cider vinegar: A splash of vinegar gives the salad that crave-worthy, zippy finish that keeps you going back for more.
- Salt: A little extra seasoning to round out and balance all the flavors in the finished dish.
- Black pepper: A subtle kick to keep things interesting and provide just the right level of seasoning.
- Celery: Freshly chopped for crunch and a burst of green, adding textural contrast to every bite.
- Red onion: Finely diced for sharpness and a sweet little bite, plus a pop of color to make your Potato Salad sing.
- Hard-boiled eggs: These classic additions add richness and heartiness, turning Potato Salad into a satisfying, almost-devilish side.
- Fresh parsley: Just a touch for herbaceous freshness and a pretty, vibrant finish.
- Paprika (for garnish): A sprinkle on top enhances looks and lends a gentle smokiness to each serving.
How to Make Potato Salad
Step 1: Cook the Potatoes
Start by placing your peeled and cubed Yukon Gold potatoes in a large pot. Cover them with cold water and add a generous tablespoon of salt—this is a game-changer! Bring to a boil over medium-high heat and let them cook for 10 to 12 minutes. You’ll know they’re perfect when a fork slides in with just a little resistance. Don’t overcook; you want tender, but not mushy, potatoes. Drain well and let them cool slightly so they don’t fall apart when mixed.
Step 2: Make the Dressing
While the potatoes are cooling, whip up the creamy dressing in a big mixing bowl. Whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Watch how it transforms into a velvety, golden sauce that just begs for potatoes to dive in!
Step 3: Combine the Ingredients
Add your slightly cooled potatoes to the bowl, along with the crisp chopped celery, red onion for bite, chopped hard-boiled eggs, and a sprinkle of fresh parsley. Gently fold everything together so all the pieces are evenly coated in that glorious, tangy dressing. Take your time—stirring gently keeps those beautiful potato chunks intact!
Step 4: Chill the Potato Salad
Patience pays off here! Cover the bowl and refrigerate your Potato Salad for at least an hour. This resting time lets all the flavors meld, turning a good salad into a great one. You’ll notice the dressing thickens just a bit and soaks into every ingredient, making the salad even creamier and more craveable.
Step 5: Garnish and Serve
Just before serving, give your Potato Salad a final toss and sprinkle the top with a dusting of paprika. This step adds the finishing touch, giving your dish that iconic look and a little hint of smokiness. Bring it straight to the table and watch it disappear in record time!
How to Serve Potato Salad
Garnishes
This Potato Salad loves a little embellishment! Beyond a generous shake of paprika, try a sprinkle of extra chopped parsley or some sliced green onion on top. Each garnish adds freshness and color, making the salad pop on any buffet or picnic table.
Side Dishes
Pair your Potato Salad with barbecue classics like grilled burgers, sausages, smoky ribs, or juicy chicken. It’s also heavenly next to crispy fried chicken or served alongside a platter of deli sandwiches. For lighter fare, mix up your plate with grilled fish or veggie kabobs for an irresistible summer spread.
Creative Ways to Present
Serve your Potato Salad in a chilled glass bowl to let all those colorful ingredients shine through, or try spooning it onto individual lettuce cups for picnic-perfect portions. For parties, scoop the salad into mini mason jars or spread it on a platter surrounded by crunchy vegetables for easy, appealing snacking.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Potato Salad keeps beautifully! Store it in an airtight container in the refrigerator for up to 3 days. The flavors develop even more as it sits, making tomorrow’s lunch even tastier. Just stir before serving to bring everything back together.
Freezing
While Potato Salad technically can be frozen, mayonnaise-based dressings tend to separate and become watery when thawed. For best taste and texture, enjoy your Potato Salad fresh or refrigerated, and avoid freezing if possible to keep it luscious and creamy.
Reheating
Potato Salad is at its best served cold or at room temperature, so there’s no need to reheat! Simply allow it to sit out for a few minutes before serving, or dive in straight from the fridge for a cool, refreshing side.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds are wonderfully creamy, red potatoes or even small white potatoes work well too. The key is to choose a variety that holds its shape after boiling.
How do I make Potato Salad more tangy?
For extra zing, stir in a tablespoon of dill pickle relish or swap in a bit more apple cider vinegar. A splash of pickle juice is also a delicious secret ingredient for those who love bold flavors.
What can I substitute for mayonnaise?
Try swapping all or some of the mayo with plain Greek yogurt or sour cream for a lighter, tangier twist. You’ll get the same creaminess with a unique flavor spin.
Is this Potato Salad gluten-free?
Yes! All the listed ingredients are naturally gluten-free, so this recipe is perfect for sharing with anyone following a gluten-free diet. Just double-check any added garnishes or commercial mayo for hidden gluten if you’re cooking for someone with celiac disease.
Can Potato Salad be made ahead of time?
Definitely! In fact, Potato Salad tastes even better after a few hours (or overnight) in the fridge. The advance prep makes it ideal for parties, potlucks, or meal prep—just keep it well covered and chilled until serving.
Final Thoughts
This Potato Salad is everything a classic summer side should be: bright, creamy, and absolutely irresistible. If you’re looking for a dish that brings people together and always gets asked for seconds, give this Potato Salad a try. You’ll be sharing the recipe with friends before the bowls are even cleared!
Print
Potato Salad Recipe
- Total Time: 27 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic potato salad recipe is creamy, flavorful, and perfect for any gathering. Tender Yukon Gold potatoes are paired with a tangy dressing and crunchy vegetables, making it a delicious side dish for picnics, barbecues, or any meal.
Ingredients
Potato Salad:
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 tbsp salt (for boiling water)
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 celery stalks, finely chopped
- 1/2 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tbsp fresh parsley, chopped
- paprika for garnish
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Boil for 10-12 minutes until fork-tender. Drain and cool.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, salt, and pepper in a bowl.
- Combine Ingredients: Mix potatoes, celery, onion, eggs, and parsley in a large bowl. Add dressing and toss gently.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with paprika before serving.
Notes
- For a tangier flavor, add 1 tablespoon dill pickle relish to the dressing.
- This salad can be made up to 24 hours ahead and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
