potato salad recipe potato salad recipe
The Best potato salad recipe potato salad recipe
This recipe is my go-to because it’s simple, reliable, and packed with good stuff. Potatoes are a great source of fiber and potassium, and when you add in fresh herbs, a little Greek yogurt for creaminess, and some crunchy veggies, you’ve got a dish that’s satisfying without being heavy. It’s versatile too—you can serve it warm or cold, and it pairs well with just about anything. Plus, it’s one of those dishes that gets better the next day, so leftovers are never a problem. If you’re looking for a side that’s easy, delicious, and always a crowd-pleaser, this is the one.
Classic Creamy Potato Salad
A timeless potato salad with a creamy dressing, crisp celery, and tangy pickles. Perfect for picnics, barbecues, or as a side dish for any meal.
🥘Ingredients
- 2 lbs (900g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
- 1 tbsp salt (for boiling water)
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 3 large eggs, hard-boiled and chopped
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup dill pickles, finely chopped
- 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Place the cubed potatoes in a large pot and cover with cold water. Add 1 tbsp salt and bring to a boil over high heat. Reduce heat to medium and cook for 8-10 minutes, or until potatoes are tender but still firm. Drain and let cool slightly. -
2
While the potatoes cook, prepare the dressing. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth. -
3
In a large mixing bowl, combine the slightly cooled potatoes, chopped eggs, celery, red onion, pickles, dill, and parsley. -
4
Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Taste and adjust seasoning if needed. -
5
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
🔧Equipment
- Large pot
- Mixing bowl
- Colander
- Knife and cutting board
- Small bowl (for dressing)
- Spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Potato Salad Works
❓ Frequently Asked Questions About Creamy Potato Salad
1. What type of potatoes work best for potato salad?
The best potatoes for potato salad are waxy or all-purpose varieties like Yukon Gold, red potatoes, or fingerlings. These hold their shape well after boiling and have a creamy texture. Avoid starchy potatoes like Russets, as they tend to fall apart and become mushy.
2. Should I peel the potatoes before making potato salad?
It depends on personal preference! Leaving the skins on adds texture, color, and extra nutrients, while peeling gives a smoother, more classic texture. If you keep the skins, scrub them well before cooking. For a more refined salad, peel them before or after boiling.
3. How do I prevent my potato salad from being watery?
To avoid a watery salad, start by not overcooking the potatoes—boil them just until fork-tender (about 10-15 minutes). Drain them well and let them cool slightly before mixing in the dressing. If using mayonnaise, add it only after the potatoes have cooled to prevent separation.
4. Can I make potato salad ahead of time?
Yes! Potato salad actually tastes better when made a day ahead because the flavors have time to meld. Store it in an airtight container in the fridge for up to 3-4 days. If the salad seems dry after refrigeration, stir in a little extra dressing or mayo before serving.
5. What are some common add-ins to customize potato salad?
Popular add-ins include diced celery, red onion, hard-boiled eggs, pickles or relish, fresh herbs (like dill or parsley), mustard, bacon, or even avocado. For extra flavor, try a splash of vinegar, a pinch of paprika, or a dash of hot sauce. Adjust based on your taste preferences!
