Name: Classic Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 pounds Yukon Gold potatoes (peeled and cut into chunks); 3/4 cup mayonnaise; 1 tbsp yellow mustard; 2 tsp apple cider vinegar; 1/2 tsp celery seed; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup finely chopped celery; 1/4 cup finely chopped red onion; 3 hard-boiled eggs (chopped); 2 tbsp chopped fresh parsley (optional)

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Nothing says summertime comfort quite like gathering around a table and sharing spoonfuls of this Classic Potato Salad Recipe. Creamy, tangy, and perfectly balanced with just the right crunch, this tried-and-true crowd-pleaser is always the first thing to disappear at picnics, barbecues, or family get-togethers. Each bite is familiar and nostalgic, but with enough flavor to stand out from the rest. If you’re searching for a potato salad that never fails to charm a crowd—or if you just want to bring some warmth to your weeknight dinner—look no further.

Ingredients You’ll Need

Classic Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Classic Potato Salad Recipe is in its simplicity. These ingredients might be humble, but each offers a little something extra for flavor, texture, or even a splash of color. Here’s what you’ll need, along with tips to make every bite the absolute best.

Yukon Gold potatoes: Their naturally buttery texture holds up beautifully after boiling, creating a creamy yet substantial base.
Mayonnaise: This is the key to that luxurious, velvety dressing—don’t skip it, and use full-fat for the best results.
Yellow mustard: A tablespoon brightens up the salad and adds that classic, mild tang we all crave.
Apple cider vinegar: Just a couple of teaspoons will lift the flavor and balance the richness—it’s a small detail with big impact.
Celery seed: This spice infuses the salad with subtle flavor and a whiff of nostalgia—try not to substitute regular celery salt.
Salt: Essential for seasoning the potatoes and tying all the flavors together.
Black pepper: A little bit goes a long way for just the right kick in every forkful.
Finely chopped celery: Provides a fresh, crisp crunch that contrasts perfectly with the tender potatoes.
Finely chopped red onion: For a mild bite and a pop of color—rinse briefly if you want it a little milder.
Hard-boiled eggs: The chopped eggs add protein and make each serving extra hearty and rich.
Fresh parsley (optional): Sprinkling some on top right before serving gives the salad beautiful color and a hint of freshness.

How to Make Classic Potato Salad Recipe

Step 1: Boil the Potatoes

Start by placing the Yukon Gold potatoes in a large pot. Cover them with cold, salted water to ensure even cooking from the inside out. Bring the water up to a gentle boil over medium-high heat, then reduce the heat and let the potatoes simmer. It usually takes about 10 to 15 minutes for them to become fork-tender—they should be soft but not falling apart. Drain the potatoes and let them cool slightly so they don’t get mushy when mixed.

Step 2: Make the Creamy Dressing

While the potatoes cool a bit, whisk together the mayonnaise, yellow mustard, apple cider vinegar, celery seed, salt, and black pepper in a large mixing bowl. This dressing forms the tangy, creamy heart of your Classic Potato Salad Recipe, so mix until it’s perfectly smooth and well combined.

Step 3: Mix Potatoes With Dressing

Add your slightly cooled potatoes directly to the bowl with the dressing. The potatoes should still be a little warm—this helps them absorb all the delicious flavor. Gently stir to coat every chunk thoroughly, being careful not to mash them.

Step 4: Fold in the Crunch

Now, add the chopped celery and red onion for delicious crunch and color. Follow with the chopped hard-boiled eggs, stirring gently so the eggs stay in chunky pieces. This is the step where the salad really starts to look and taste like summer itself.

Step 5: Chill and Garnish

For the best Classic Potato Salad Recipe, cover your bowl and refrigerate it for at least 1 hour. Chilling allows the flavors to meld and deepen. Right before serving, sprinkle chopped fresh parsley over the top for an extra lift of color and freshness.

How to Serve Classic Potato Salad Recipe

Garnishes

Give your Classic Potato Salad Recipe a little extra pizzazz by topping it with a sprinkle of fresh chopped parsley or a dash of paprika. If you’re feeling creative, a few dill pickle slices or extra egg wedges on top make it look irresistible and add layers of flavor.

Side Dishes

This salad shines alongside classic barbecue fare: think grilled burgers, hot dogs, or smoky ribs. It also loves the company of roasted chicken or crisp fried fish. Don’t forget a fresh green salad or sweet corn on the cob—summer’s best friends for your potato salad.

Creative Ways to Present

Try serving your Classic Potato Salad Recipe in mason jars for easy picnic portions or layering it in a large glass bowl for a color-popping buffet centerpiece. Hosting a party? Offer it in little lettuce cups or mini cups for perfect, mess-free sides that guests will rave about.

Make Ahead and Storage

Storing Leftovers

If you have extra Classic Potato Salad Recipe after your gathering, store it in an airtight container in the fridge. It keeps well for up to three days, and many fans agree the flavors get even better as it sits overnight.

Freezing

Potato salad isn’t a great candidate for the freezer. The creamy mayonnaise dressing doesn’t thaw well, often turning watery and losing its lovely texture, so it’s best to enjoy this recipe fresh from the fridge.

Reheating

Classic Potato Salad Recipe is meant to be served chilled or at cool room temperature—no reheating necessary. If you want to take the chill off quickly, let it sit at room temperature for 20 to 30 minutes before serving.

FAQs

What makes Yukon Gold potatoes the best choice for this recipe?

Yukon Gold potatoes hold their shape beautifully after boiling, yet their creamy texture allows them to soak up all the rich dressing. They also have a naturally buttery flavor that elevates any Classic Potato Salad Recipe.

Can I use another type Side Dish

Absolutely! Classic yellow mustard is the traditional choice, but feel free to experiment with Dijon or spicy brown if you want a different kick. For an extra tangy bite, add a touch more vinegar or a splash of pickle juice.

Is it possible to make this Classic Potato Salad Recipe without eggs?

Yes—if you’re allergic or simply not a fan of hard-boiled eggs, you can leave them out. The salad will still be creamy and flavorful, though the eggs do add a lovely richness and extra texture.

How far in advance can I make this potato salad?

You can make Classic Potato Salad Recipe up to a day ahead. In fact, chilling it overnight allows the flavors to meld, making each bite even more delicious.

Can I add other mix-ins to customize my potato salad?

Absolutely! Try adding diced pickles, chopped fresh dill, a handful of peas, or even a bit of crispy crumbled bacon. This Classic Potato Salad Recipe is the perfect canvas for your favorite extras.

Final Thoughts

Everyone deserves a go-to dish that brings smiles and second helpings—a Classic Potato Salad Recipe is exactly that. Whether you’re serving it at a backyard barbecue or sneaking spoonfuls straight from the fridge, it’s always worth making. I hope you’ll give it a try and make wonderful memories around your own table!

Classic Potato Salad Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 1 hour 30 minutes (including chilling)
Yield: 8 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

This Classic Potato Salad Recipe is a timeless favorite, perfect for picnics, barbecues, or any gathering. Creamy and flavorful, with a hint of tanginess, this potato salad is sure to be a crowd-pleaser.

Ingredients

Scale

Potato Salad:

2 1/2 pounds Yukon Gold potatoes (peeled and cut into chunks)

Dressing:

3/4 cup mayonnaise
1 tbsp yellow mustard
2 tsp apple cider vinegar
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper

Add-Ins:

1/2 cup finely chopped celery
1/4 cup finely chopped red onion
3 hard-boiled eggs (chopped)
2 tbsp chopped fresh parsley (optional)

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Instructions

Cook Potatoes: Place the potatoes in a large pot, cover with salted water, bring to a boil, then simmer until fork-tender. Drain and cool slightly.
Make Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, celery seed, salt, and pepper.
Combine Ingredients: Add warm potatoes to the dressing, stir gently. Fold in celery, onion, and eggs.
Chill and Serve: Refrigerate for at least 1 hour. Garnish with parsley before serving.