I’ve always found potato salad to be one of those comforting dishes that bridges simplicity and indulgence. The key lies in balancing creamy textures with subtle tanginess, and selecting the right potatoes to hold their shape. This recipe takes a classic approach but adds a twist that elevates it without straying too far from tradition. If you’re curious about what makes this version stand out, let me walk you through it.
Recipe
There’s nothing quite like a truly great potato salad—creamy, tangy, and packed with just the right amount of crunch. This recipe? It’s the one I swear by, the one that disappears first at every barbecue and potluck because it’s that good.
The secret? A perfect balance of tender potatoes, crisp celery and onions, and a dressing that’s rich but not heavy, thanks to a splash of apple cider vinegar for brightness.
I’ve tweaked this recipe over the years, and now it’s foolproof—whether you’re a potato salad skeptic or a die-hard fan, this version will win you over. One bite of those creamy, savory-sweet potatoes with a hint of mustard and fresh herbs, and you’ll never go back to store-bought again.
Trust me, this is the potato salad you’ve been searching for.
Ingredients
The secret to a truly unforgettable potato salad lies in the ingredients—fresh, high-quality components make all the difference. While this recipe is flexible enough to accommodate swaps, there are a few non-negotiables that guarantee creamy, tangy perfection every time.
For the Salad:
- 2 lbs Yukon Gold potatoes – Their waxy texture holds up better than russets, keeping the salad from turning mushy. (Pro tip: Red potatoes work too, but avoid starchy varieties!)
- 3 large eggs – Hard-boiled and chopped for richness. Skip if you’re vegan, but you’ll miss that velvety bite.
- ½ cup diced celery – Adds crunch and freshness. No celery? Try finely chopped jicama or radish for a peppery twist.
- ¼ cup finely chopped red onion – Soak in ice water for 10 minutes to mellow the sharpness if you’re sensitive.
For the Dressing:
- ¾ cup mayonnaise – Full-fat is best for creaminess; Greek yogurt works for a lighter version but won’t be as indulgent.
- 2 tbsp Dijon mustard – Non-negotiable for depth of flavor. Yellow mustard can sub in a pinch, but it’ll taste brighter.
- 1 tbsp apple cider vinegar – Balances the richness. White vinegar works, but ACV adds a subtle fruity note.
- 1 tsp sugar – Just a hint to round out the tang. Omit if you prefer savory-forward.
- ½ tsp paprika – Smoked paprika elevates it with a whisper of heat—don’t skip!
Little Wins:
- Fresh dill or chives – A handful chopped fine takes it from picnic basic to gourmet.
- Extra crispy bacon bits – Because everything’s better with bacon (vegetarians can sub smoked almonds).
How to Make the Best Classic Potato Salad Recipe
– Boil the potatoes: Start by placing your potatoes in a large pot and covering them with cold water. Add a generous pinch of salt to enhance flavor. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork. Avoid overcooking, or they’ll turn mushy when mixed.
– Prep the eggs and veggies: While the potatoes cook, boil the eggs for 10-12 minutes, then cool, peel, and chop them. Dice the celery and onions into small, even pieces for a balanced texture. Keeping these ingredients ready guarantees a smooth assembly process.
– Cool the potatoes: Once cooked, drain the potatoes and let them cool slightly. You want them warm enough to absorb flavors but not so hot that they break apart when mixed. Cutting them into bite-sized pieces while slightly warm can help them hold their shape better.
– Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper. Taste and adjust seasoning as needed—this is your chance to get the flavor just right. For a tangier twist, add a splash of pickle juice.
– Combine everything: Gently fold the potatoes, eggs, celery, and onions into the dressing. Use a spatula and mix with care to avoid mashing the potatoes. Overmixing can result in a starchy, gluey texture, so stop as soon as everything is evenly coated.
– Chill before serving: Cover the potato salad and refrigerate for at least an hour. This resting time allows the flavors to meld together. For best results, give it a quick stir before serving to redistribute the dressing.
– Garnish and serve: Sprinkle with paprika or fresh herbs like dill or parsley for a pop of color and added freshness. Serve chilled, and enjoy!
Nutrition
Potato salad is a classic dish that combines creamy textures with hearty flavors. Here’s the nutritional breakdown per serving (assuming 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 280mg |
| Total Carbs | 35g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 5g |
Chef Tips
Crafting the perfect potato salad isn’t just about following a recipe—it’s about mastering a few key techniques. I always use waxy potatoes like Yukon Golds; they hold their shape better.
Don’t overcook them—they should be tender but firm. Dress the potatoes while they’re warm to absorb flavors.
Chill before serving, and adjust seasoning last minute. Add fresh herbs for brightness, and mix gently to keep it creamy yet chunky.
