Best Classic Potato Salad Recipe
Table of Contents
Introduction
There’s something timeless about a picnic side that brings everyone together, and this Potato Salad Recipe does exactly that. With tender chunks of red or Yukon Gold potatoes, crisp celery, and a tangy dressing, it’s been a staple at summer cookouts across America for generations. Whether you’re serving it at a Fourth of July gathering or a casual weeknight dinner, its familiar flavors will evoke memories of backyard fun and family laughter.
What makes this salad stand out is the perfect balance of creamy mayonnaise, bright vinegar, and fresh herbs. Whether you’re firing up the grill for Memorial Day or hosting an impromptu weeknight BBQ, this Potato Salad Recipe fits any occasion. The simple ingredients come together easily, yet the result tastes like it took hours of careful preparation.
Why You’ll Love This Potato Salad Recipe
- Effortless to Prepare: With straightforward steps and common pantry staples, you can whip up this dish in under 30 minutes of hands-on time.
- Crowd-Pleaser: Creamy, tangy, and herb-packed, it appeals to kids and adults alike—perfect for family get-togethers.
- Make-Ahead Friendly: It tastes even better after a few hours in the fridge, so you can prep it the night before and free up time on party day.
- Budget-Savvy: Uses affordable ingredients like potatoes and eggs, making it a wallet-friendly addition to any meal.
Ingredients for the Classic Potato Salad Recipe
Re-listed exactly as provided, with tips or substitutions in brackets.
- 2 pounds red potatoes or Yukon Gold potatoes
- 2 1/2 teaspoons kosher salt, divided, plus more as needed
- 3 hard-boiled large eggs (optional)
- 2 dill pickle spears, or 1/4 cup sweet pickle relish
- 2 medium stalks celery
- 1 large shallot
- 2 medium scallions, optional
- 1/4 small bunch fresh parsley, dill, or a combination
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or rice vinegar, divided
- Freshly ground black pepper
Tips:
- Use Yukon Gold for a buttery texture; red potatoes hold their shape well.
- If you skip eggs, boost creaminess with an extra dollop of mayo.
- Swap rice vinegar for apple cider vinegar if you prefer a milder tang.
Step-by-Step Instructions for the Potato Salad Recipe
- Prep and Boil the Potatoes
Chop the potatoes into even ¾-inch pieces so they cook uniformly. In a large pot, cover them with cold water and 2 teaspoons of kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until a fork slides in easily, about 8–10 minutes.
Test Kitchen Tip: Start timing once the water simmers—this helps prevent overcooking and mushy potatoes. - Mix the Dressing Base
While the potatoes boil, combine chopped eggs (if using), diced pickle spears or relish, chopped celery, minced shallot, and sliced scallions in a medium bowl. Add the remaining ½ teaspoon salt, mayonnaise, Dijon mustard, and 1 tablespoon of vinegar. Stir to blend.
Editor’s Note: Letting the shallot macerate in vinegar for a minute mellows its bite. - Drain and Vinegar-Drizzle
Drain potatoes in a colander and transfer to a rimmed baking sheet to cool slightly. Drizzle the remaining 1 tablespoon of vinegar over the warm potatoes—it seasons them internally. Allow to sit for 15 minutes until they reach room temperature.
Pro Tip: Spreading potatoes in a single layer speeds cooling and prevents steaming. - Combine and Season
Transfer cooled potatoes into the bowl with your dressing. Gently fold until every piece is coated. Taste and adjust: add more kosher salt or black pepper as needed.
Technique Note: Use a light hand when folding to keep some potato chunks intact for texture. - Chill Before Serving
Cover the salad and refrigerate for at least 1 hour, up to 1 day. Chilling allows flavors to meld and intensify. Serve cold or at cool room temperature.
Serving Suggestion: For best results, remove from fridge 10 minutes before plating so it’s not too stiff.
When you follow this Potato Salad Recipe closely, you’ll end up with a creamy, flavorful side that holds up well—no weeping mayo or watered-down dressing here!
Recipe Variations for Your Potato Salad Recipe
- Herb-Forward Twist: Add chopped fresh chives, tarragon, or basil for a bright herbal note.
- Spicy Kick: Mix in 1 teaspoon of sriracha or ½ teaspoon cayenne for a gentle heat.
- Greek-Style Swap: Replace mayo with Greek yogurt and fold in ¼ cup crumbled feta plus chopped kalamata olives.
Serving Suggestions for the Potato Salad Recipe
- Classic Picnic Pairing: Serve alongside grilled burgers or hot dogs, with watermelon slices on the side to balance the richness.
- Barbecue Plate: Plate next to smoked chicken, adding a scoop of coleslaw for contrasting textures.
- Garnish Ideas: Top with a sprinkle of paprika, snipped chives, or thinly sliced radishes for color and crunch.
- Light Lunch: Spoon over a bed of butter lettuce, drizzle with extra vinegar, and pair with crusty bread for an easy midday meal.
Storage & Leftover Tips for the Potato Salad Recipe
- Refrigeration: Store in an airtight container for up to 5 days.
- Stir Before Serving: Give it a gentle stir to redistribute dressing and revive its creaminess.
- Freeze Not Recommended: Mayonnaise-based salads can separate when frozen—best to stick to fridge storage.
- Leftover Transformations: Use as a sandwich spread on toasted bread with sliced turkey for a hearty twist.
Frequently Asked Questions
Q1: What ingredients are essential for a great Potato Salad Recipe?
A1: The key ingredients are quality potatoes (like Yukon Gold or red potatoes), crisp celery, tangy vinegar, creamy mayonnaise, and fresh herbs (parsley or dill). Each component adds texture and flavor balance.
Q2: Can I make the Potato Salad Recipe vegan?
A2: Yes—you can swap mayonnaise for vegan mayo, replace eggs with chickpea “egg” chunks, and omit dairy to keep it plant-based without sacrificing creaminess.
Conclusion & Call to Action
This Classic side delivers on every front: easy prep, flexible make-ahead options, and a flavor profile that pleases every palate. Whether you keep it simple or dress it up with chicken or fresh herbs, this Potato Salad Recipe is bound to become a repeat favorite at your table. Give it a try at your next gathering, then leave a comment below to let us know how you customized it. Don’t forget to share a photo on social media and tag us—enjoy!
Best Classic Potato Salad Recipe
Ingredients
Ingredients
- 2 pounds red potatoes or Yukon Gold potatoes
- 2.5 teaspoons kosher salt, divided
- 3 large hard-boiled eggs (optional)
- 2 spears dill pickle or sweet pickle relish or 1/4 cup
- 2 medium stalks celery
- 1 large shallot
- 2 medium scallions (optional)
- 1/4 small bunch fresh parsley, dill, or a combination
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or rice vinegar, divided
- Freshly ground black pepper
Instructions
Instructions
- Chop the red potatoes or Yukon Gold potatoes into 3/4-inch pieces, peeling them if you wish. In a large pot, combine the potatoes with 2 teaspoons of kosher salt and add enough cold water to cover them by about 1 inch. Bring the pot to a boil over high heat. Once boiling, lower the heat to a gentle simmer and cook the potatoes until they are tender when pierced with a fork, about 8 to 10 minutes.
- While the potatoes are cooking, prepare the other ingredients. If using hard-boiled eggs, peel and chop them into small pieces and place them in a medium bowl. Dice the two dill pickle spears or measure out 1/4 cup of sweet pickle relish and add it to the bowl. Also, dice the celery stalks, mince the shallot, thinly slice the scallions if using, and finely chop the fresh herbs until you have approximately 2 tablespoons. Add the remaining 1/2 teaspoon of kosher salt, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon of the vinegar to the mixture, stirring everything together.
- After cooking, drain the potatoes in a colander. Transfer the potatoes to a rimmed baking sheet and arrange them in a single layer. Drizzle the remaining 1 tablespoon of vinegar over the potatoes and allow them to cool to room temperature for about 15 minutes.
- Once cooled, add the potatoes to the bowl with the dressing and gently mix everything together. Taste the salad and adjust the seasoning with additional kosher salt and black pepper if desired. Cover the salad and let it chill in the refrigerator for at least 1 hour or up to 1 day before serving.
