Name: Classic Potato Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 pounds Yukon gold or russet potatoes (peeled and cubed); 3/4 cup mayonnaise; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 2 celery stalks (finely chopped); 1/4 cup red onion (finely chopped); 2 tablespoons sweet pickle relish; 2 hard-boiled eggs (chopped); Salt and black pepper to taste; Paprika for garnish (optional)

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Get ready to fall in love with the creamy, tangy, and delightfully old-fashioned flavors of my Classic Potato Salad Recipe! This is the kind of side dish that transports you to summertime picnics, backyard barbecues, and bustling family gatherings. Every bite is full of pillowy potatoes, crunchy celery, a pop of onion, and that irresistible creamy dressing with just the right zip. If you’re looking for a simple, unbeatable version that wins rave reviews every time, you’ve found your new favorite Classic Potato Salad Recipe!

Classic Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the basics, and this potato salad proves it! Each ingredient pulls its weight, building flavors and textures that together create absolute magic. Let’s see what makes this Classic Potato Salad Recipe so crave-worthy.

Yukon gold or russet potatoes (2 pounds, peeled and cubed): Choose starchy or all-purpose potatoes for a creamy texture that holds its shape.
Mayonnaise (3/4 cup): Gives the salad its creamy, rich base and luscious mouthfeel.
Yellow mustard (1 tablespoon): Adds tang and a gentle pop of color without overpowering.
Apple cider vinegar (1 tablespoon): Brightens up the dish with a subtle tang.
Celery (2 stalks, finely chopped): Brings a wonderfully fresh crunch that balances out the creamy elements.
Red onion (1/4 cup, finely chopped): Lends sharpness and a mild sweetness, plus a burst of color.
Sweet pickle relish (2 tablespoons): Delivers just the right hint of sweetness and classic flavor.
Hard-boiled eggs (2, chopped): Make this salad feel heartier and extra satisfying.
Salt and black pepper (to taste): Essential for bringing all those flavors to life.
Paprika (for garnish, optional): Adds a pop of color and a gentle smokiness on top.

How to Make Classic Potato Salad Recipe

Step 1: Cook and Cool the Potatoes

Start by placing your peeled, cubed potatoes in a large pot and covering them with cold water. This helps them cook evenly—no undercooked bits here! Bring the water to a boil, then gently simmer for 10 to 12 minutes until the potatoes are tender but still hold their shape when poked with a fork. Drain well and let them cool slightly; just enough so they don’t fall apart or turn mushy when dressed.

Step 2: Mix Up the Creamy Dressing

Grab a big mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, and sweet pickle relish. This combo creates that classic tangy-and-sweet dressing we all adore in a Classic Potato Salad Recipe. Don’t rush: a good whisk ensures the flavors are well blended.

Step 3: Add the Veggies and Eggs

Now it’s time to stir in the finely chopped celery, red onion, and hard-boiled eggs. That mix of creamy, crunchy, sharp, and mild flavors is the heart of a truly great Classic Potato Salad Recipe.

Step 4: Fold in the Warm Potatoes

While the potatoes are still slightly warm (but not hot!), gently fold them into the dressing mixture. Warm potatoes soak up all the goodness and marry the flavors beautifully. Take care not to overmix—you want nice big chunks.

Step 5: Season and Chill

Season to taste with salt and black pepper. Give the salad a gentle stir, then cover and refrigerate for at least 1 hour. This resting time allows the flavors to meld, making the Classic Potato Salad Recipe even better.

Step 6: Garnish and Serve

When it’s time to serve, sprinkle paprika over the top for a pretty finishing touch. The subtle smokiness and vibrant color make this dish look as tempting as it tastes.

How to Serve Classic Potato Salad Recipe

Garnishes

A dusting of paprika is the classic go-to, but you can also top your salad with extra chopped chives, parsley, or finely sliced green onions. These add color and a bit of freshness that brightens every bite of your Classic Potato Salad Recipe.

Side Dishes

This salad is a natural match for grilled burgers, hot dogs, barbecue chicken, or really anything you’re cooking outdoors. On a picnic spread, it sits pretty alongside baked beans, sweet corn, or a bright, tangy coleslaw.

Creative Ways to Present

Try serving the Classic Potato Salad Recipe in mini mason jars for parties or dishing it into lettuce cups for a lighter vibe. For special occasions, mound it onto a platter and circle it with colorful cherry tomatoes or sliced radishes for a show-stopping display.

Make Ahead and Storage

Storing Leftovers

Store any leftover Classic Potato Salad Recipe in an airtight container in the fridge for up to 3 days. As it sits, the flavors deepen and often taste even better the next day!

Freezing

Potato salad doesn’t freeze well, as creamy dressings tend to separate and potatoes become a bit watery or grainy when thawed. It’s best to make just what you plan to enjoy within a few days for optimal taste and texture.

Reheating

Potato salad is typically served chilled or at room temperature. If you’d like to refresh it, simply remove it from the fridge 15 to 20 minutes before serving to take the chill off. Be sure to stir gently to maintain the creamy consistency.

FAQs

Can I use a different type Side Dish

Yes, you can! While Yukon gold and russet potatoes are classic choices for their creaminess and tenderness, you can use red potatoes for a firmer, waxier texture. Just remember to adjust boiling time if you change the variety.

What can I substitute for mayonnaise?

If you want to lighten things up, try swapping part of the mayonnaise for Greek yogurt or sour cream. Just keep in mind this will add a tangier flavor and lighter texture, but it still works perfectly in this Classic Potato Salad Recipe.

Can I make this salad ahead of time?

Absolutely! Making your Classic Potato Salad Recipe up to a day in advance is actually preferred, as the flavors meld together beautifully and the texture improves as it chills.

Is it safe to leave potato salad out at room temperature?

Try not to keep potato salad at room temperature for longer than 2 hours, especially on a warm day. For picnics, nestle the bowl in a tray of ice to keep it cool and safe to eat.

How can I add even more flavor?

Jazz up your Classic Potato Salad Recipe by stirring in a spoonful of chopped dill pickles, a sprinkle of fresh dill, or swapping yellow mustard for Dijon. Don’t be afraid to play with flavors to make it truly your own.

Final Thoughts

There’s just something about a bowl of creamy, nostalgic potato salad that brings folks together. I hope you’ll give this Classic Potato Salad Recipe a try at your next gathering or weeknight meal and make it your own family tradition. Happy cooking!

Classic Potato Salad Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour 30 minutes (including chilling)
Yield: 6 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

This classic potato salad recipe is a creamy and flavorful side dish perfect for picnics and summer gatherings. Made with tender potatoes, crunchy celery, and a tangy dressing, it’s a crowd-pleaser that can be prepared in advance.

Ingredients

Scale

Potato Salad:

2 pounds Yukon gold or russet potatoes (peeled and cubed)
3/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
2 celery stalks (finely chopped)
1/4 cup red onion (finely chopped)
2 tablespoons sweet pickle relish
2 hard-boiled eggs (chopped)
Salt and black pepper to taste
Paprika for garnish (optional)

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Instructions

Cook Potatoes: Place the cubed potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10-12 minutes until fork-tender. Drain and cool slightly.
Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, and relish. Add celery, red onion, and eggs.
Combine: Gently fold in warm potatoes until coated. Season with salt and pepper. Refrigerate for at least 1 hour.
Serve: Sprinkle with paprika before serving if desired.