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Potato Salad Recipe

Potato Salad Recipe

This classic potato salad is creamy, flavorful, and perfect for any occasion. Made with tender potatoes, crunchy veggies, and a rich, tangy dressing, it’s a crowd-pleaser at barbecues, picnics, and family gatherings. Serve it chilled for the best taste!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 lbs 900g potatoes (Yukon Gold or red potatoes recommended)
  • 3 large eggs hard-boiled and chopped
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped dill pickles or relish
  • 1/4 cup fresh parsley chopped
  • Salt and pepper to taste
  • Optional: Paprika for garnish

Instructions
 

  • Cook Potatoes: Wash and cut potatoes into bite-sized cubes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until tender. Drain and let cool.
  • Prepare Dressing: In a small bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
  • Combine Ingredients: In a large mixing bowl, add the cooled potatoes, chopped eggs, celery, red onion, pickles, and parsley. Pour the dressing over the mixture and gently toss to coat evenly.
  • Chill: Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld.
  • Serve: Garnish with a sprinkle of paprika and additional parsley if desired. Serve chilled.

Notes

  1. Potato Varieties:
    • Yukon Gold or red potatoes are recommended for their creamy texture and ability to hold shape. Avoid starchy potatoes like Russets, as they can become mushy.
  2. Make-Ahead Option:
    • Potato salad tastes better when made a few hours ahead or overnight, as it allows the flavors to meld. Store it in an airtight container in the refrigerator.
  3. Dressing Adjustments:
    • For a lighter version, substitute half the mayonnaise with Greek yogurt or sour cream.
    • Add a teaspoon of sugar or honey if you prefer a slightly sweeter dressing.
  4. Add-Ins and Variations:
    • Add crispy bacon bits, chopped chives, or green onions for extra flavor.
    • Include diced bell peppers, radishes, or shredded carrots for added crunch and color.
    • For a tangier twist, use pickle juice instead of apple cider vinegar.
  5. Vegan Option:
    • Replace mayonnaise with vegan mayo and omit the eggs. Add tofu or avocado for creaminess.
  6. Storage:
    • Store potato salad in the refrigerator for up to 3-4 days. Do not leave it at room temperature for more than 2 hours to avoid spoilage.
  7. Serving Suggestions:
    • Serve as a side dish at BBQs, picnics, or potlucks.
    • Pair with grilled meats, sandwiches, or as part of a buffet spread.
  8. Garnishing Tips:
    • Sprinkle paprika, fresh dill, or parsley on top for a pop of color and added flavor.
  9. Allergy Considerations:
    • For egg-free versions, skip the hard-boiled eggs and use an egg-free mayo alternative.
  10. Texture Tip:
    • Be gentle when mixing the salad to avoid breaking the potatoes and creating a mushy texture.
Keyword Comfort Food, Potluck, summer salad, vegetarian