When it comes to iconic picnic dishes, nothing says comfort, tradition, and crowd-pleasing flavor like Classic Potato Salad. Creamy and tangy with a slight crunch, this delightfully simple side dish combines tender potatoes, crisp vegetables, and a silky dressing, making it a must-have at any summer barbecue, family gathering, or potluck. The magic of Classic Potato Salad lies in its balance of textures and its bright, fresh flavors—perfect for sharing those joyful outdoor meals with people you love.
Ingredients You’ll Need
Classic Potato Salad doesn’t ask for much, but every ingredient plays a starring role in the final bite. From the tender potatoes and creamy mayo to the fresh herbs and zingy mustard, each element brings its own texture, pop of color, or hit of flavor, creating a harmonious bowl that’s so much more than the sum of its parts.
- Yukon gold or red potatoes (2 pounds, cut into chunks): These varieties hold their shape, add a buttery flavor, and provide the ideal creamy-yet-firm texture.
- Mayonnaise (3/4 cup): The essential base for that luscious, velvety dressing, marrying all the flavors together.
- Dijon mustard (1 tablespoon): Adds a subtle tangy zip that keeps the salad from feeling heavy and boosts the dressing’s depth.
- Apple cider vinegar (1 tablespoon): Brightens everything up and gives the salad its classic, mouthwatering acidity.
- Salt (1/2 teaspoon): Pulls the flavors together and enhances everything in the bowl.
- Black pepper (1/4 teaspoon): Adds a gentle hint of spice to balance the creaminess.
- Celery (2 stalks, finely chopped): For crunch, color, and a refreshing bite in every forkful.
- Red onion (1/4 cup, finely chopped): Brings in a bit of sharpness and beautiful color contrast.
- Fresh dill or parsley (2 tablespoons, chopped): Lifts the salad with herby brightness—choose dill for classic flavor, parsley for extra freshness.
- Hard-boiled eggs (2, chopped, optional): For richness and a touch of protein; completely optional but totally delicious.
- Paprika (for garnish, optional): Sprinkled over the top just before serving for a pop of color and subtle smoky flavor.
How to Make Classic Potato Salad
Step 1: Cook the Potatoes
Start by placing your potato chunks in a large pot, covering them with cold, salted water. Bringing them up from cold water ensures even cooking, so every piece becomes perfectly tender. Once the water reaches a boil, let them go for about 10 to 12 minutes until they’re just fork-tender—soft but not falling apart.
Step 2: Drain and Cool the Potatoes
Drain your potatoes well and let them cool slightly before you toss them with the dressing. This little pause helps the potatoes hold their shape and prevents your salad from turning into a mash. Plus, slightly warm potatoes absorb the dressing better, infusing every bite with flavor.
Step 3: Mix Up the Creamy Dressing
In a big bowl, whisk together the mayonnaise, zippy Dijon mustard, apple cider vinegar, salt, and pepper. This quick homemade dressing gives Classic Potato Salad its signature creamy coating and that perfect blend of tang and richness you look forward to in every spoonful.
Step 4: Combine Potatoes and Veggies
Once the potatoes have cooled a bit, add them to the bowl with your mayonnaise dressing, along with the chopped celery, red onion, and chosen fresh herbs. Gently toss everything together to avoid breaking up the potatoes—you want each chunk to stay whole while being completely enveloped in that luscious sauce.
Step 5: Add Eggs and Final Touches
If you love that extra bit of creaminess and heartiness, fold in your chopped hard-boiled eggs. Don’t forget to taste the salad and adjust the seasoning if needed. Cover the bowl and refrigerate for at least an hour so the flavors meld and the salad is chilled to perfection.
Step 6: Garnish and Serve
Just before serving, give your Classic Potato Salad a cheerful sprinkle of paprika or a few extra herb leaves on top for a pretty presentation. That finishing touch not only looks inviting but adds subtle flavor that rounds out the whole dish.
How to Serve Classic Potato Salad
Garnishes
A traditional sprinkle of paprika is always a winner, lending a gentle smokiness and beautiful pop of red. Fresh chopped dill or parsley scattered over the top just before serving brings a lovely green contrast and hints at the freshness inside. You can even tuck in a few extra slices of hard-boiled egg for special occasions.
Side Dishes
Classic Potato Salad shines alongside barbecue favorites—think grilled burgers, smoky ribs, or juicy hot dogs. It also pairs beautifully with simple sandwiches, fried chicken, or roasted vegetables, making it a flexible and dependable side for almost any spread.
Creative Ways to Present
Serve your Classic Potato Salad in a rustic wooden bowl with extra herbs or edible flowers for a picnic-chic vibe. For parties, scoop it into individual jars or cups for easy grabbing, or spread it onto a platter and top with even more garnishes for an eye-catching centerpiece. Guests will love the thoughtful presentation as much as the flavor.
Make Ahead and Storage
Storing Leftovers
Keep leftover Classic Potato Salad stored in an airtight container in the refrigerator. It tastes even better after a day as the flavors deepen and meld, so don’t hesitate to make it ahead. Aim to enjoy it within three days for the freshest, brightest flavor and the best texture.
Freezing
While you can technically freeze Classic Potato Salad, the creamy dressing and veggies tend to lose their appealing texture when thawed. The potatoes may become watery, and the mayo-based dressing can separate. For the very best result, stick to preparing it fresh or just a day ahead.
Reheating
Classic Potato Salad is best enjoyed cold or at cool room temperature. If you need to serve it slightly chilled, just let it sit on the counter for about 20 to 30 minutes before eating. There’s no need to heat it, but always be sure to keep it safely refrigerated before and after serving.
FAQs
What’s the best type Side Dish
Yukon gold or red potatoes are your best bet, since they hold their shape beautifully and have a natural buttery flavor that complements the creamy dressing without turning mushy.
Can I make Classic Potato Salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to really soak in and develop. Just keep it tightly covered in the fridge until you’re ready to serve.
How can I lighten up Classic Potato Salad?
Try swapping half the mayonnaise for plain Greek yogurt, or use a light mayo. You’ll keep that creamy texture while cutting back a bit on fat and adding a little tang.
Are hard-boiled eggs necessary in Classic Potato Salad?
They’re totally optional. Some families swear by them for extra richness and protein, while others prefer their potato salad egg-free. Both ways are delicious, so follow your taste or what your crowd prefers.
Can I add other ingredients for extra texture?
Of course! Chopped pickles, sweet relish, or even crispy bacon bits can be tossed in for added crunch and flavor. Classic Potato Salad is easy to make your own.
Final Thoughts
Few dishes evoke memories and spark anticipation like a heaping bowl of Classic Potato Salad. Whether it’s your first time making it or you’re hunting for a new family favorite, you can’t go wrong with this simple, delicious recipe. Give it a try, enjoy every creamy bite, and watch your loved ones keep coming back for more!
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Classic Potato Salad Recipe
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free, Vegetarian
Description
This Classic Potato Salad is a quintessential side dish that is perfect for picnics, barbecues, or any gathering. Creamy and flavorful, it’s a timeless favorite that pairs well with a variety of main dishes.
Ingredients
Potato Salad:
- 2 pounds Yukon gold or red potatoes, cut into chunks
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh dill or parsley
- 2 hard-boiled eggs, chopped (optional)
- paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot, cover with cold, salted water, bring to a boil, and cook for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Combine Ingredients: Add the cooled potatoes, celery, onion, and herbs to the dressing, and gently toss to combine.
- Add Eggs: Stir in chopped hard-boiled eggs if desired. Adjust seasoning to taste.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with paprika if desired.
Notes
- For added crunch, mix in diced pickles or relish.
- This salad can be made up to a day ahead and kept chilled until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 260
- Sugar: 2g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
