Classic Potato Salad

This classic potato salad is creamy, tangy, and full of comforting flavors that make it a staple at picnics, barbecues, and family gatherings. Made with tender potatoes, crunchy celery, and a rich dressing, it’s a timeless side dish everyone loves.

Why You’ll Love This Recipe

• Perfectly balanced with creamy, tangy, and savory flavors
• Simple ingredients you probably already have in your kitchen
• Easy to make ahead and ideal for feeding a crowd
• Great for potlucks, cookouts, or weekday lunches
• Customizable with your favorite add-ins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or russet potatoes
• Hard-boiled eggs
• Celery, diced
• Red onion or sweet onion, finely chopped
• Dill pickles or sweet pickles, chopped
• Mayonnaise
• Yellow mustard
• Apple cider vinegar or pickle juice
• Salt and black pepper
• Fresh herbs like dill or parsley (optional)

directions

1. Peel (optional) and chop potatoes into bite-sized pieces. Place in a large pot and cover with cold water.
2. Bring to a boil, then reduce heat and simmer for about 10–12 minutes, or until potatoes are fork-tender. Drain and let cool slightly.
3. In a large bowl, whisk together mayonnaise, mustard, vinegar or pickle juice, salt, and pepper.
4. Add the cooked potatoes, chopped eggs, celery, onion, and pickles. Gently fold to combine, being careful not to mash the potatoes.
5. Taste and adjust seasoning as needed. Garnish with fresh herbs if desired.
6. Chill in the refrigerator for at least 1 hour before serving for best flavor.

Servings and timing

• Makes about 6–8 servings
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes + chilling time

Variations

• Add crispy cooked bacon for extra flavor.
• Stir in diced bell peppers or shredded carrots for more crunch.
• Use Greek yogurt or half yogurt, half mayo for a lighter version.
• Sprinkle with paprika or smoked paprika before serving.
• Try adding a touch of sugar or sweet relish if you prefer a sweeter style.

storage/reheating

• Store potato salad in an airtight container in the refrigerator for up to 3–4 days.
• Serve chilled—potato salad is not meant to be reheated.
• Keep it cold when serving outdoors by placing the bowl over ice.

FAQs

What potatoes are best for potato salad?

Yukon Gold or red potatoes hold their shape well and have a creamy texture.

Should I peel the potatoes?

It’s up to you! Many people leave the skins on for extra texture and nutrients.

Can I make potato salad ahead of time?

Yes, it tastes even better after chilling for a few hours or overnight.

Why does my potato salad get watery?

Overcooking potatoes or mixing while too hot can cause them to break down. Let them cool slightly before dressing.

How do I make potato salad more flavorful?

Add pickle juice, fresh herbs, or extra mustard to boost the tang.

Can I use sweet pickles instead of dill?

Absolutely—sweet pickles or relish add a nice sweet contrast.

How long can potato salad sit out?

No more than 2 hours at room temperature; keep it chilled if possible.

Can I make this potato salad without eggs?

Yes, just leave them out or replace with extra veggies.

Is it safe to freeze potato salad?

Freezing is not recommended as the texture of the potatoes and mayo will change.

What should I serve with classic potato salad?

It pairs well with grilled meats, sandwiches, burgers, or fried chicken.

Conclusion

Classic potato salad is a must-have side dish for any gathering, and it’s so easy to make at home. With its creamy, tangy flavor and endless ways to customize, it’s sure to be a hit every time. Make a big batch and enjoy the taste of a true picnic favorite!

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