I’ve always believed the best potato salad balances creamy texture with a bright, tangy flavor, and this recipe nails it. Yukon Gold potatoes hold their shape perfectly, while a homemade dressing infused with apple cider vinegar and mustard ties it all together. The trick is tossing the warm potatoes for maximum absorption. What sets it apart? The finishing touches that make every bite unforgettable. You’ll want to see how simple it is to master.
Recipe
Forget everything you know about potato salad—this recipe is the ultimate game-changer. Creamy, tangy, and packed with flavor, it’s the kind of dish that disappears faster than you can say “seconds, please.”
The secret? Perfectly cooked, tender potatoes, a zesty homemade dressing made with Dijon mustard and apple cider vinegar, and a generous sprinkle of fresh herbs for that pop of brightness.
I’ve been making this for years, whether it’s for backyard barbecues, potlucks, or just a weeknight side, and it never fails to impress.
The first bite is a perfect balance of creamy and crunchy, with a hint of sweetness and a whole lot of comfort. Trust me, once you try this version, you’ll never go back to store-bought.
Let’s get cooking—you’re about to make the best potato salad of your life.
Ingredients
Creating the perfect homemade potato salad starts with choosing the right ingredients. Fresh, high-quality components make all the difference—think creamy potatoes, crisp veggies, and a tangy dressing that ties it all together. Below, you’ll find everything you need, plus insider tips and smart swaps to customize it your way.
For the Salad:
- 2 lbs Yukon Gold potatoes – Their buttery texture holds up well without turning mushy. *Pro tip: Avoid russets—they fall apart too easily!*
- ½ cup diced celery – Adds a revitalizing crunch. *Swap with fennel for a subtle licorice twist.*
- ¼ cup finely chopped red onion – Soak in ice water for 10 minutes to mellow the sharpness.
- 3 hard-boiled eggs, chopped – Non-negotiable for classic creamy richness.
For the Dressing:
- ¾ cup mayonnaise – Full-fat for maximum creaminess. *Light mayo works but sacrifices flavor.*
- 2 tbsp yellow mustard – Brightens the dish. *Dijon adds a sharper kick if you prefer.*
- 1 tbsp apple cider vinegar – Balances richness with tang. *White vinegar works in a pinch.*
- 1 tsp sugar – Just enough to round out the acidity.
- ½ tsp paprika – Smoky depth is key! *Smoked paprika elevates it further.*
Little Wins:
- Fresh dill or chives – Sprinkle on top for a pop of color and freshness.
- Crispy bacon bits – Because everything’s better with bacon.
*Note: For a lighter version, swap half the mayo with Greek yogurt—just add an extra pinch of salt to compensate.*
How to Make the Best Classic Potato Salad Instructions
– Chill before serving – Cover and refrigerate for at least 1 hour.
*Why This Matters: Chilling lets flavors meld and improves texture.*
– Adjust seasoning – Taste and add more salt, pepper, or vinegar if needed.
*Pro Tip: A splash of pickle juice brightens flavors!*
– Garnish & serve – Top with paprika or extra herbs for a fresh finish.
*Visual Cue: The salad should hold its shape but still look creamy.*
Nutrition
Potato salad is a classic dish that offers a variety of nutrients. Below is the nutritional breakdown per serving:
Calories: 250
Total Fat: 15g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 300mg
Total Carbohydrates: 25g
Dietary Fiber: 3g
Sugars: 5g
Protein: 5g
Chef Tips
When I’m making potato salad, I always make sure to use waxy potatoes, like Yukon Gold or red potatoes, since they hold their shape better after boiling.
I also boil them whole with the skin on to prevent water absorption. Let them cool slightly before peeling and cutting—hot potatoes crumble easily.
For extra flavor, I toss them with dressing while still warm so it soaks in better.
