I’ve always believed a great potato salad strikes the perfect balance of creamy, tangy, and textured. This recipe uses Yukon Gold potatoes for their buttery consistency and pairs them with a dressing that’s both rich and bright. The addition of crunchy celery and green onions adds a revitalizing bite, while optional ingredients like hard-boiled eggs or fresh herbs elevate it further. The real secret lies in how the flavors meld together as it chills.
Recipe
Creamy, tangy, and packed with just the right crunch—this potato salad is the kind of side dish that steals the spotlight at every picnic, potluck, or backyard barbecue. I’ve made this recipe more times than I can count, and it never fails to disappear fast.
The secret? A perfect balance of tender potatoes, crisp veggies, and a dressing that’s rich but not heavy, with a hint of mustard and fresh herbs to keep things bright.
Whether you’re a mayo-lover or prefer a lighter touch, this version hits all the right notes—creamy, zesty, and downright addictive. Trust me, once you try it, you’ll never go back to store-bought.
Let’s get started!
Ingredients
Potato salad is all about balancing creamy textures and bright, tangy flavors. The ingredients matter—choosing the right potatoes guarantees a perfect bite, and the dressing should complement without overpowering. Here’s what you’ll need, with tips to make your salad truly shine:
Essential Ingredients:
- Yukon Gold Potatoes: Their creamy texture holds up well, making them the gold standard for potato salad. Avoid waxy potatoes like red or fingerlings—they can get too firm.
- Mayonnaise: The base of your dressing. Use full-fat for richness, or swap in Greek yogurt for a lighter tang.
- Dijon Mustard: Adds depth and a subtle kick. Don’t skip it—it elevates the flavor profile.
- Apple Cider Vinegar: A splash brightens the dish. White wine vinegar works as a substitute, but avoid balsamic—it’s too overpowering.
- Celery: Crunchy and fresh, it’s a must for texture. If you’re not a fan, try diced cucumber instead.
- Green Onions: Mild and slightly peppery, they add freshness. Swap with chives or finely chopped red onion if preferred.
Optional Add-Ins:
- Hard-Boiled Eggs: Creamy yolks enrich the salad. Skip if you’re not a fan, but they’re worth the effort.
- Pickles (or Relish): Adds a tangy bite. Use dill pickles for crunch or relish for convenience.
- Fresh Dill: A game-changer for herb lovers. Parsley or chives work as alternatives.
Pro Tips:
- Salt the Potato Water: Cook potatoes in well-salted water for flavor from the inside out.
- Cool Potatoes Before Mixing: Warm potatoes can absorb too much dressing, making the salad soggy. Let them cool first.
- Extra Garnish: Sprinkle paprika or fresh herbs on top for a polished look.
The ingredients are flexible, but stick to Yukon Golds and a tangy dressing base—these are the backbone of a stellar potato salad.
How to Make the Best Classic Potato Salad Recipe
– Boil the potatoes: Start by cooking the potatoes in salted water until they’re fork-tender but not mushy. This usually takes about 15-20 minutes. Salting the water guarantees the potatoes are seasoned from within.
Pro Tip: Cut the potatoes into even-sized pieces for uniform cooking.
– Cool the potatoes: Once cooked, drain the potatoes and let them cool completely. Warm potatoes can make the dressing watery and the salad mushy. Spread them out on a tray to speed up cooling.
Watch Out: Don’t rinse the potatoes, as it washes away their natural starches, which help the dressing cling.
– Prepare the dressing: While the potatoes cool, whisk together mayonnaise, mustard, vinegar, salt, and pepper in a large bowl.
Pro Tip: For extra tang, mix in a splash of pickle juice or a teaspoon of sugar to balance the flavors.
– Add the mix-ins: Stir in finely chopped celery, red onion, and hard-boiled eggs. These add crunch, sweetness, and richness.
For a creamier texture, mash some of the egg yolks into the dressing before mixing.
– Combine gently: Fold the cooled potatoes into the dressing mixture. Be gentle to avoid breaking the potatoes.
Pro Tip: Use a silicone spatula for easier mixing without mashing the potatoes.
– Chill before serving: Cover the potato salad and refrigerate for at least an hour. This allows the flavors to meld and the salad to firm up.
Watch Out: Avoid over-chilling, as the salad can become too stiff.
– Adjust seasonings: Taste the salad before serving and add more salt, pepper, or vinegar if needed. You can also sprinkle fresh herbs like parsley or dill for a bright finish.
Flexibility: Add-ins like bacon or pickles can elevate the flavor further!
Nutrition
Potato salad is a nutritious dish that can be rich in carbohydrates, fats, and proteins depending on the ingredients used. Here’s a breakdown of the nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Protein | 5 g |
| Vitamin D | 0.1 µg |
| Calcium | 20 mg |
| Iron | 1 mg |
| Potassium | 300 mg |
Chef Tips
While preparing potato salad might seem straightforward, I’ve found that a few extra steps can enhance it substantially.
I always boil potatoes with their skins to retain flavor and texture, then peel while warm for easier handling.
I mix the dressing separately to guarantee even coating.
Adding a splash of vinegar to the warm potatoes boosts absorption.
Finally, I refrigerate it overnight for flavors to meld.
