Classic Potato Salad
Classic Potato Salad is a timeless side dish that brings creamy, tangy, and crunchy textures together in one comforting bowl.
Perfect for summer barbecues, potlucks, or family dinners, this traditional recipe never goes out of style and is made with simple ingredients you likely already have.
Why People Will Love This Recipe:
Familiar and Crowd-Pleasing: Everyone loves a well-made potato salad—it’s a must-have at any cookout.
Creamy & Tangy: The mayo, relish, and vinegar dressing creates the perfect balance of richness and brightness.
Great Texture: Tender potatoes paired with crisp celery and scallions make each bite satisfying.
Make-Ahead Friendly: It tastes even better after a few hours in the fridge.
Easy to Customize: Add boiled eggs, bacon, or herbs to make it your own.
Key Ingredients Overview:
Yukon Gold Potatoes: Creamy and flavorful, they hold their shape well after boiling.
Celery & Green Onions: Add crunch and freshness to balance the richness of the dressing.
Mayonnaise & Relish: Provide the creamy base with a touch of sweetness.
Apple Cider Vinegar & Mustard: Bring tang and brightness to the flavor profile.
Paprika (Optional): Adds subtle flavor and color as a final touch.
Classic Potato Salad
Ingredients:
3 lbs Yukon gold potatoes
3-4 ribs celery, diced
2 green onions, sliced
1/2 teaspoon paprika (optional)
FOR THE DRESSING:
1 cup mayonnaise
1/3 cup sweet relish
2 tablespoons apple cider vinegar
1 tablespoon Dijon or yellow mustard
Kosher salt and freshly ground black pepper, to taste
Instructions:
Prepare the potatoes:
Peel and cut the Yukon gold potatoes into bite-sized chunks.
Place them in a large pot and cover with cold salted water, ensuring the water level is about 1 inch above the potatoes.
Cook the potatoes:
Bring the pot to a boil over high heat, then reduce slightly and cook for about 15 minutes, or until the potatoes are fork-tender.
Drain well and let them cool to room temperature.
Make the dressing:
In a large mixing bowl, whisk together the mayonnaise, sweet relish, apple cider vinegar, Dijon or yellow mustard, and a generous pinch of salt and pepper until smooth and well combined.
Assemble the salad:
Add the cooled potatoes to the bowl along with the diced celery and sliced green onions.
Gently fold everything together until evenly coated in the dressing.
Taste and adjust seasoning as needed.
Chill and serve:
Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
Just before serving, sprinkle with a pinch of paprika for color, if desired.
Recipe Notes for Classic Potato Salad:
Choose the Right Potatoes:
Yukon Golds are ideal because they’re naturally creamy and hold their shape well after boiling. You can also use red potatoes for a waxier texture.
Salt the Boiling Water Generously:
Just like pasta, potatoes absorb flavor while cooking. Salting the water ensures the potatoes are well-seasoned from the inside out.
Avoid Overcooking the Potatoes:
Boil until just fork-tender (about 12–15 minutes). Overcooked potatoes can turn mushy and break apart when mixed with the dressing.
Cool Potatoes Before Mixing:
Let the potatoes cool completely before adding the mayo-based dressing. Warm potatoes can cause the dressing to thin out or become greasy.
Balance Sweetness and Tang:
The sweet relish and apple cider vinegar bring a perfect sweet-tangy contrast. Adjust to your taste—add more vinegar for extra brightness or more relish for sweetness.
Use Good-Quality Mayonnaise:
Full-fat mayo gives the salad its rich, creamy texture. Duke’s or Hellmann’s are popular choices for flavor and consistency.
Customize Your Crunch:
Celery and green onions are classic, but you can add chopped pickles, red onion, or even crispy bacon for variety.
Add Herbs for Freshness:
Sprinkle in fresh dill, parsley, or chives for a herby twist and added color.
Make Ahead for Better Flavor:
This salad benefits from time in the fridge. Chill at least 2 hours, preferably overnight, so the flavors have time to meld.
Paprika Is Optional but Lovely:
A light dusting of paprika before serving adds color and a subtle smokiness that complements the creamy dressing.
Nutrition Information
(Approx. per 3/4 cup serving):
Calories: ~250 | Fat: ~15g | Saturated Fat: ~2.5g | Carbohydrates: ~27g | Fiber: ~2g | Sugar: ~5g | Protein: ~3g | Sodium: ~400mg
Frequently Asked Questions:
Can I use red potatoes or russet instead of Yukon gold?
Yes, but Yukon golds hold their shape best. Red potatoes also work well; russets are softer and may break apart more.
Can I add hard-boiled eggs?
Absolutely! Diced hard-boiled eggs are a classic addition to traditional potato salad.
How long does potato salad last in the fridge?
It keeps well for 3–4 days when stored in an airtight container in the refrigerator.
Can I make it the day before serving?
Yes! In fact, it’s encouraged—this gives the flavors time to blend.
Can I make it without mayo?
You can substitute with Greek yogurt or a mix of yogurt and sour cream for a lighter version.
How do I know when the potatoes are done boiling?
They should be fork-tender—easily pierced but not falling apart.
Should I peel the potatoes before or after boiling?
For easier handling and consistent texture, it’s best to peel them before boiling.
How do I keep the potatoes from turning mushy?
Don’t overcook them. Check at the 12–15 minute mark, and drain them as soon as they’re tender.
Can I add other herbs or spices?
Yes! Fresh dill, parsley, or chives make great additions for more herbal brightness.
Should I mix the salad while the potatoes are warm?
Let them cool first—mixing while warm can cause the dressing to break down and become greasy.