Classic Creamy Potato Salad Recipe
If you’re craving a dish that feels like a warm, comforting hug on a plate, look no further than this Classic Creamy Potato Salad Recipe. It’s the perfect balance of tender potatoes, tangy dressing, and crunchy bits that come together in perfect harmony. Whether you’re heading to a picnic, planning a barbecue, or simply want a reliable side dish that pleases any crowd, this recipe brings those nostalgic, creamy textures and vibrant flavors that never go out of style.
Ingredients You’ll Need
This Classic Creamy Potato Salad Recipe uses straightforward ingredients that are easy to find but essential for delivering that ideal creamy, crunchy, and bright flavor combination. Each component plays its part to build layers of texture and taste, crafting something truly special from humble roots.
- Russet or Yukon gold potatoes: About 2 pounds, peeled and cubed – these provide a creamy yet firm base that holds the dressing beautifully.
- Mayonnaise: 1 ½ cups – offers the creamy richness that ties the salad together like a velvety blanket.
- Dijon mustard: 2 tablespoons – adds a subtle sharpness that perks up the entire dish.
- Apple cider vinegar: 2 tablespoons – gives a bright tang that cuts through the creaminess for balance.
- Sugar: 1 tablespoon – just enough to mellow and round out the acidity.
- Salt: 1 teaspoon – essential for enhancing all the other flavors.
- Freshly ground black pepper: ½ teaspoon – adds a gentle kick of spice that keeps things interesting.
- Hard-boiled eggs: 4 large, chopped – bring in delicate texture and richness.
- Celery: 1 cup, diced – for that satisfying crunch and fresh bite.
- Onion: 1 small, finely chopped – adds a savory depth and a touch of zest.
- Sweet pickle relish: ½ cup – infuses bursts of sweet-tart flavor with a touch of crunch (dill pickles can be used for a tangier twist).
- Fresh parsley: 2 tablespoons, chopped (optional) – sprinkled on top for a pop of color and an herbal note.
How to Make Classic Creamy Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing the peeled and cubed potatoes in a large pot. Cover them with cold water and toss in a pinch of salt to season right from the start. Bring everything to a rolling boil, then lower the heat to medium and let the potatoes cook for about 10 to 12 minutes, or until they are fork-tender but not falling apart. Once ready, drain the potatoes well and set them aside to cool slightly. This step is crucial for getting that perfect texture — soft but still holding together to soak up all the flavor.
Step 2: Make the Dressing
While the potatoes cool, prepare the luscious dressing. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper until everything is smooth and perfectly combined. This tangy, creamy dressing is the heart of the Classic Creamy Potato Salad Recipe and gives it its signature zing and richness.
Step 3: Combine the Ingredients
Now comes the fun part! Gently fold the slightly cooled potatoes into a large mixing bowl. Add the chopped hard-boiled eggs, diced celery, finely chopped onion, and sweet pickle relish. Pour the dressing over all the ingredients and stir gently, ensuring every potato cube is coated. The mix of crunchy celery, creamy eggs, and sweet pickles creates those delightful textures and bursts of flavor you’re craving.
Step 4: Chill
Once everything is combined, cover the potato salad tightly and refrigerate it for at least one hour. This chilling time allows all the flavors to meld and intensify, making the salad taste even more heavenly. For the best results, try making it a day ahead – the Classic Creamy Potato Salad Recipe truly shines with a little time to rest.
Step 5: Serve
Before serving, give your salad a quick taste and adjust the seasonings if needed. A little extra salt or pepper can make a noticeable difference. Sprinkle freshly chopped parsley on top for a burst of color and fresh herbal notes. Then, serve it up proudly and watch everyone dive in for seconds!
How to Serve Classic Creamy Potato Salad Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of paprika can elevate the look and flavor of your salad. The fresh green parsley brightens the dish visually and adds a subtle earthiness that beautifully complements the creamy dressing.
Side Dishes
This potato salad pairs wonderfully with quintessential barbecue staples such as grilled chicken, ribs, or juicy burgers. It also complements lighter meals like fresh green salads or roasted vegetables, making it a versatile side that completes any picnic or dinner table.
Creative Ways to Present
For gatherings, try serving your Classic Creamy Potato Salad Recipe in individual mason jars or vibrant bowls for a fun, portable option. You can also load it into hollowed-out tomatoes or avocado halves for a fresh, elegant twist to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days, allowing you to enjoy it as a quick snack or side for a few days after your initial feast.
Freezing
Because of the mayonnaise and texture change in potatoes, freezing this Classic Creamy Potato Salad Recipe is not recommended. The potatoes tend to become watery and the dressing can separate, so enjoy it fresh or refrigerated instead.
Reheating
This potato salad is best served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warmer, let it sit out for 15-20 minutes before eating to take the chill off without losing that creamy texture.
FAQs
Can I use red potatoes instead of russet or Yukon gold?
Absolutely! Red potatoes have a waxier texture and hold their shape well, making them a great alternative that gives a different, delightful bite to the salad.
Is there a substitute for mayonnaise in this recipe?
You can swap mayonnaise for Greek yogurt or a mixture of yogurt and mayonnaise for a tangier, lighter version, but keep in mind it will change the overall creaminess and taste profile slightly.
How do I make the eggs easier to peel?
Use slightly older eggs and cool them immediately in an ice bath after boiling. This helps the shells separate more easily from the whites, making peeling a breeze.
Can I add other vegetables or herbs?
Definitely! Feel free to mix in chopped bell peppers, dill, or chives to customize the salad. Just be sure to balance the flavors so the creamy dressing continues to shine.
What is the best way to boil potatoes for this salad?
Start with cold, salted water and bring to a boil gently to ensure even cooking. Boil until just tender to maintain a fluffy but firm texture that won’t fall apart once mixed.
Final Thoughts
This Classic Creamy Potato Salad Recipe is more than just a side dish; it’s a timeless crowd-pleaser that brings comfort and joy to any meal. Once you make it, you’ll understand why it’s a go-to favorite for gatherings big and small. So grab your potatoes, whisk up that luscious dressing, and get ready to share some smiles around the table!
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Classic Creamy Potato Salad Recipe
- Total Time: 1 hour 27 minutes
- Yield: 6 servings 1x
Description
This Classic Creamy Potato Salad is a perfect side dish for picnics, barbecues, and family gatherings. Made with tender russet or Yukon gold potatoes, hard-boiled eggs, crispy celery, and a tangy mayonnaise-based dressing featuring Dijon mustard and apple cider vinegar, this salad is creamy, flavorful, and satisfying. It’s easy to prepare and best served chilled, making it an ideal make-ahead dish for any occasion.
Ingredients
Potatoes
- 2 pounds (about 6 cups) russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
Dressing
- 1 ½ cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Additional Ingredients
- 4 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 small onion, finely chopped
- ½ cup sweet pickle relish (or chopped dill pickles, if preferred)
Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat to medium and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set aside to cool slightly.
- Make the Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and well combined.
- Combine the Ingredients: Once the potatoes have cooled slightly, place them in a large mixing bowl. Add the chopped hard-boiled eggs, diced celery, chopped onion, and sweet pickle relish. Pour the dressing over the potato mixture and gently stir to combine, ensuring the potatoes are evenly coated.
- Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill overnight.
- Serve: Before serving, garnish with fresh parsley if desired, and adjust seasoning with extra salt and pepper to taste.
Notes
- For best flavor, refrigerate the salad for several hours or overnight before serving to allow the ingredients to meld.
- You can substitute sweet pickle relish with chopped dill pickles for a tangier flavor.
- Russet potatoes tend to be fluffier when cooked, while Yukon golds hold their shape better; choose based on your texture preference.
- Make sure potatoes are drained thoroughly to avoid a watery salad.
- This salad can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
