Recipe
I can confidently say this is the potato salad recipe you’ll keep coming back to—no exaggeration. Creamy, tangy, and loaded with just the right amount of crunch, it’s a crowd-pleaser that’s earned its spot at every picnic, BBQ, and family gathering I’ve ever brought it to.
The secret? A perfect balance of tender potatoes, crisp veggies, and a dressing that’s rich but not heavy. Add in a splash of apple cider vinegar and a touch of mustard for that extra kick, and you’ve got a side dish that’s anything but boring.
Trust me, once you taste the creamy texture and zesty flavor, you’ll never settle for store-bought again. Let’s make it together—it’s easier than you think!
Ingredients
A great potato salad starts with the right ingredients—choosing the best-quality components makes all the difference. Here’s what you’ll need, along with some pro tips and swaps to make it your own:
- Potatoes (2 lbs): Yukon Gold or red potatoes are ideal—they hold their shape well and have a creamy texture. Avoid russets, as they tend to fall apart.
- Mayonnaise (1 cup): Full-fat mayo is key for richness. If you’re feeling adventurous, swap in half Greek yogurt for a tangier twist.
- Dijon mustard (1 tbsp): Adds a sharp, savory depth. Don’t skip this—it’s the secret to balancing the creaminess.
- Apple cider vinegar (1 tbsp): Brightens the flavor. White wine vinegar works too, but avoid balsamic—it’s too overpowering.
- Celery (2 stalks, finely chopped): Crunch is essential! Celery adds a fresh, crisp texture. Swap in cucumber for a milder option.
- Red onion (1/4 cup, finely chopped): Adds a pop of color and a sharp bite. Soak it in cold water for 10 minutes if you want to mellow the flavor.
- Hard-boiled eggs (3, chopped): A classic addition for richness. Skip if you’re not a fan, but they really elevate the dish.
- Fresh herbs (1/4 cup, chopped): Dill or parsley are must-haves for freshness. Tarragon or chives can add a unique twist.
- Salt and pepper (to taste): Season generously—potatoes can handle it!
- Optional extras: Crumbled bacon, pickle relish, or a dash of smoked paprika can take this salad to the next level.
Pro Tip: Always boil your potatoes in salted water—it seasons them from the inside out. And don’t forget to let them cool slightly before mixing to avoid a mushy texture!
How to Make the Best Classic Potato Salad Instructions
– Boil the potatoes: Start by cooking peeled and cubed potatoes in salted boiling water for 10-12 minutes until fork-tender.
*Pro tip*: Keep the pieces uniform for even cooking.
*Watch out*: Overboiling turns them mushy—test at 10 minutes!
– Cool completely: Drain the potatoes and spread them on a tray to cool.
*Why?* Warm potatoes absorb too much dressing and become soggy.
*Time-saver*: Pop them in the fridge for 15 minutes if you’re in a hurry.
– Mix the dressing: Whisk mayo, mustard, vinegar, salt, and pepper in a large bowl.
*Flexibility*: Swap mayo for Greek yogurt for a lighter version.
*Visual cue*: The dressing should be smooth and slightly tangy—adjust seasoning to taste.
– Gently fold in potatoes: Add cooled potatoes to the dressing, tossing lightly with a spatula.
*Why?* Overmixing breaks down the potatoes.
*Pro tip*: Fold from the bottom up to coat evenly without crushing.
– Add mix-ins: Stir in chopped celery, red onion, and hard-boiled eggs.
*Flexibility*: Skip eggs or add pickles for extra crunch.
*Watch out*: Overloading with veggies can make the salad watery—keep ratios balanced.
– Chill before serving: Refrigerate for at least 1 hour.
*Why?* This lets flavors meld and the salad firm up.
*Time-saver*: Prep a day ahead—it tastes even better!
– Garnish and serve: Sprinkle with paprika or fresh herbs.
*Visual cue*: The salad should hold its shape when scooped.
*Pro tip*: Stir in a splash of milk if it thickens too much in the fridge.
Nutrition
Potato salad is a versatile dish that can be tailored to your nutritional needs. Below are the nutritional values for a standard homemade potato salad recipe.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Total Fat | 12 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 20 mg |
| Sodium | 300 mg |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Protein | 4 g |
Chef Tips
While making potato salad seems simple, a few chef-approved tricks can take yours from good to great. I always use waxy potatoes—they hold their shape better.
Don’t overcook them; they should be tender but firm. Dress the potatoes while they’re warm so they absorb flavors better.
Add a splash of vinegar for brightness. Finally, chill it well before serving to let the flavors meld.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead?
I’ve tried using sweet potatoes instead, and it works if you don’t mind a sweeter flavor. Just boil them until tender and adjust the dressing to balance the taste—it’s a fun twist!
How Long Does Potato Salad Last in the Fridge?
I usually store potato salad in the fridge for up to three to five days if it’s properly covered. I always check for off smells or texture changes before eating, just to be safe.
Can I Make This Recipe Vegan?
Yes, I can make this recipe vegan by swapping mayo for a plant-based version, using vegan yogurt or avocado for creaminess, and skipping eggs. I’ll add extras like mustard or pickles for flavor without animal products.
What Sides Pair Well With Potato Salad?
I’d pair potato salad with grilled veggies, coleslaw, or baked beans for a BBQ. At a picnic, it goes well with sandwiches or fruit salad. For a heartier meal, I’d add cornbread or ribs.
Is Potato Salad Safe to Eat at a Picnic?
Yes, potato salad’s safe at a picnic if I keep it chilled below 40°F. I use an insulated cooler with ice packs and avoid leaving it out for over two hours to prevent bacteria growth.
