If you have ever craved the perfect balance of creamy, tangy, and slightly crunchy textures all in one bowl, then this Classic Potato Salad Recipe is going to become your new go-to dish. Rich with tender Yukon Gold or red potatoes, crisp celery, a punch of Dijon mustard, and a hint of sweetness from pickle relish, this salad captures everything you want in a comfort food that’s both satisfying and refreshing. Whether you’re heading to a picnic, preparing a BBQ, or looking for that ideal side dish, this recipe brings timeless charm and flavor with every bite.
Ingredients You’ll Need
Gathering the ingredients for this Classic Potato Salad Recipe is refreshingly straightforward, but don’t let the simplicity fool you — each element plays an important role in creating the perfect harmony of flavors and textures that make this salad so special.
- 2 lbs Yukon Gold or red potatoes: These varieties hold their shape well and offer a creamy yet firm bite.
- 1 cup mayonnaise: The creamy base that binds everything together with a smooth, rich texture.
- 1 tbsp Dijon mustard: Adds a subtle tang and depth, keeping the salad lively on the palate.
- 1 cup chopped celery: Brings a fresh crunch that cuts through the creaminess beautifully.
- ½ cup finely diced red onion: Provides a mild bite and a lovely pop of color.
- ¼ cup sweet pickle relish: Offers a gentle sweetness and a hint of zest that lifts the entire dish.
- 3 hard-boiled eggs, chopped: Introduces a hearty, comforting element that rounds out the protein.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
How to Make Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Start by washing your potatoes thoroughly to remove any dirt. Place them whole in a large pot of salted water. Boil the potatoes for about 15 minutes until they are just tender when pierced with a fork. You want them soft enough to bite into easily but still holding their shape to avoid a mushy salad. Once cooked, drain the hot water and let the potatoes cool just enough to handle.
Step 2: Prep the Vegetables
While the potatoes are boiling, finely chop the celery and red onion. The key here is in the size — small pieces ensure every bite has a little crunch and vibrant flavor without overpowering the potatoes. Having these ready by the time your potatoes cool down saves you valuable kitchen time.
Step 3: Make the Dressing
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper. This creamy dressing is the heart of the Classic Potato Salad Recipe, providing that ultimate tangy and sweet combo that makes the salad so irresistible. Taste it before adding to adjust the seasoning to your liking.
Step 4: Combine Ingredients
Cut the slightly cooled potatoes into bite-sized chunks and place them into a large bowl. Add in the chopped celery, red onion, and hard-boiled eggs. Gently fold these ingredients together to distribute everything evenly without breaking up the potatoes. This step ensures your salad maintains a pleasing texture that’s perfect for scooping.
Step 5: Add the Dressing
Pour the prepared dressing over the potato mixture and gently fold again until all pieces are well coated. Take care not to overmix here—you want the potatoes to stay intact and the dressing to lightly cling to each bite for maximum flavor.
Step 6: Chill Before Serving
Cover your bowl and refrigerate the salad for at least one hour before serving. Chilling allows the flavors to meld and intensify, resulting in a more cohesive and deeply satisfying Classic Potato Salad Recipe experience.
How to Serve Classic Potato Salad Recipe
Garnishes
Enhance your potato salad with a sprinkling of fresh herbs like chopped parsley or dill. A dash of paprika or a few thinly sliced green onions can also add a wonderful visual pop and extra flavor dimension that will impress your guests.
Side Dishes
This Classic Potato Salad Recipe pairs beautifully with grilled meats such as BBQ ribs, hot dogs, or juicy burgers. It’s also excellent alongside roasted vegetables or a fresh garden salad for a lighter meal option. The creamy texture complements both hearty and crisp dishes perfectly.
Creative Ways to Present
For a fun twist, consider serving this potato salad in small mason jars for picnics or parties — it’s both charming and convenient. You can also scoop it onto a bed of crisp lettuce leaves or stuff it into hollowed-out tomatoes for an elegant yet simple presentation that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Classic Potato Salad Recipe covered tightly in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days, making it a fantastic make-ahead side for lunches or gatherings during the week.
Freezing
Although it might be tempting, freezing this potato salad isn’t recommended because the mayonnaise dressing can separate and produce an undesirable texture when thawed. This salad is best enjoyed fresh or refrigerated.
Reheating
This salad is typically served chilled or at room temperature, so reheating is not necessary. Simply take it out of the fridge about 20 minutes before serving to take the chill off. If you prefer, let the salad sit at room temperature for an hour, stirring gently before serving.
FAQs
Can I use red potatoes instead of Yukon Gold?
Absolutely! Both red potatoes and Yukon Gold work wonderfully in this Classic Potato Salad Recipe. Red potatoes tend to hold their shape well and have a slightly waxy texture, which complements the salad’s creamy dressing.
Is there a way to make this potato salad healthier?
You can swap the mayonnaise for Greek yogurt or a mix of Greek yogurt and light mayo to reduce fat while keeping creaminess. Adding extra chopped veggies like bell peppers or cucumbers can also boost its nutritional profile.
Can I prepare this salad the night before?
Yes, making the Classic Potato Salad Recipe a day ahead actually helps the flavors meld and deepen, resulting in an even tastier dish. Just be sure to keep it well-covered and refrigerated.
How do I prevent the potato salad from becoming watery?
Drain your boiled potatoes well and let them cool before mixing with the dressing. Over-salting the boiling water can also help reduce excess moisture.
What if I don’t want to use hard-boiled eggs?
You can simply omit the eggs or substitute them with chopped cooked bacon or diced cheese for a different texture and flavor twist in the Classic Potato Salad Recipe.
Final Thoughts
There’s something so comforting about a well-made Classic Potato Salad Recipe that brings everyone around the table with smiles and hearty appetites. It’s easy to prepare, versatile enough for any occasion, and endlessly delicious. Give this recipe a try, and I promise it will quickly become a favorite in your recipe rotation just as it has in mine!
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Classic Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Classic Potato Salad is a creamy and flavorful side dish featuring tender Yukon Gold or red potatoes, hard-boiled eggs, celery, red onion, and sweet pickle relish, all coated in a tangy mayonnaise and Dijon mustard dressing. Perfectly chilled and ideal for picnics, barbecues, or family gatherings.
Ingredients
Potatoes
- 2 lbs Yukon Gold or red potatoes
Dressing
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ cup sweet pickle relish
- Salt and pepper to taste
Vegetables and Eggs
- 1 cup chopped celery
- ½ cup finely diced red onion
- 3 hard-boiled eggs, chopped
Instructions
- Cook the Potatoes: Wash the potatoes thoroughly and place them whole in a large pot filled with salted water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain the water and let the potatoes cool slightly before cutting them into bite-sized pieces.
- Prepare Vegetables: While the potatoes are boiling, finely chop the celery and red onion so they are ready to be mixed in with the salad.
- Make the Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper. Mix thoroughly to create a creamy and tangy dressing.
- Combine Ingredients: In a large mixing bowl, gently fold together the cut potatoes, chopped celery, red onion, and chopped hard-boiled eggs to distribute evenly.
- Add Dressing: Pour the prepared dressing over the potato mixture. Fold gently until all the ingredients are well-coated with the dressing, being careful not to mash the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour to allow flavors to meld and to serve chilled.
Notes
- Use Yukon Gold or red potatoes as they hold their shape well after boiling.
- For extra flavor, consider adding fresh chopped herbs like dill or parsley.
- Adjust the amount of mayonnaise and mustard based on your preferred creaminess and tanginess.
- Hard-boil eggs ahead of time and keep refrigerated until ready to use.
- This salad tastes best when allowed to chill for at least an hour before serving.
