If you are on the lookout for the ultimate crowd-pleaser that captures the heart and soul of summer picnics and family gatherings, look no further than this Classic Creamy Potato Salad Recipe. It brilliantly balances tender, buttery potatoes with a luscious, tangy dressing that sings with the brightness of fresh herbs and the crunch of crisp celery and pickles. Every bite delivers that perfect harmony of creaminess and zest, making it a timeless side dish that will have everyone reaching for seconds, and maybe even thirds!
Ingredients You’ll Need
Crafting this Classic Creamy Potato Salad Recipe is surprisingly simple, yet each ingredient plays a crucial role in bringing layers of texture, flavor, and color together. From the creamy base to the fresh crunch and subtle spices, every component is essential for that classic, much-loved taste.
- 2 pounds Yukon Gold or red potatoes: These varieties hold their shape beautifully and have a naturally buttery flavor, perfect for salads.
- 3/4 cup mayonnaise: The creamy base that brings everything together with richness.
- 2 tablespoons Dijon mustard: Adds a gentle, tangy kick to balance the mayo.
- 1 tablespoon apple cider vinegar: Provides a bright acidity that lifts the entire dish.
- 1/3 cup chopped celery: For that satisfying crunch and freshness.
- 1/4 cup finely chopped red onion: Brings a slight sharpness without overpowering the salad.
- 2 tablespoons chopped dill pickles or relish: Adds a zesty, tangy burst that’s signature to classic potato salad.
- 2 hard-boiled eggs (chopped): Enhances the creamy texture and enriches the flavor.
- Salt and pepper to taste: Simple seasoning to bring everything into balance.
- 1/2 teaspoon paprika (optional): For a touch of color and subtle smokiness.
- 1 tablespoon chopped fresh parsley or dill (optional for garnish): Adds a fresh, herbal note and beautiful presentation.
How to Make Classic Creamy Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your peeled and chunked potatoes into a large pot. Cover them with cold water and add a generous pinch of salt. Bring this to a rolling boil, then reduce the heat to let it simmer gently. Cook for 10 to 15 minutes until the potatoes are fork-tender but not falling apart—this ensures perfect texture in your salad. Once done, drain and let them cool slightly to avoid mashing when mixing.
Step 2: Prepare the Dressing
In a spacious mixing bowl, whisk together the creamy mayonnaise, tangy Dijon mustard, and apple cider vinegar. Season with salt and pepper, and blend until smooth. This combination is the heart of your Classic Creamy Potato Salad Recipe, offering that signature balance of flavors that’s both comforting and refreshing.
Step 3: Combine All Ingredients
Gently fold in the chopped celery, red onion, pickles or relish, and hard-boiled eggs into the dressing. Then, carefully add the slightly cooled potatoes. Stir everything just enough to coat the potatoes without breaking them up—that’s key for maintaining a delightful texture that each forkful will show off.
Step 4: Chill and Flavor Meld
Cover the bowl with plastic wrap and refrigerate the potato salad for at least one hour. This resting time lets all those delicious flavors harmonize beautifully, so when it’s time to serve your Classic Creamy Potato Salad Recipe, it tastes like it’s been lovingly crafted all day.
Step 5: Garnish and Serve
Just before serving, sprinkle the salad with paprika for a pop of color and a subtle smoky flavor, then top with fresh chopped parsley or dill for a fragrant finish that elevates the dish visually and flavor-wise.
How to Serve Classic Creamy Potato Salad Recipe
Garnishes
Adding a sprinkle of paprika and fresh herbs like parsley or dill not only brightens the look of your Classic Creamy Potato Salad Recipe but also contributes subtle layers of flavor and a pleasing aroma. It’s a simple step that makes your dish inviting and vibrant.
Side Dishes
This potato salad is a perfect companion to grilled meats like burgers, chicken, or sausages, making it a must-have for backyard barbecues. It also pairs wonderfully with seafood dishes or as part of a hearty picnic spread alongside fresh bread and seasonal veggies.
Creative Ways to Present
Feel like getting a little fancy? Serve this salad in a hollowed-out bread bowl for a rustic touch, or dish it up in individual mason jars layered with extra pickles and herbs. These presentations make your Classic Creamy Potato Salad Recipe feel special for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Classic Creamy Potato Salad Recipe in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making the salad even tastier the next day. Just give it a gentle stir before serving.
Freezing
Because of the mayonnaise and egg content, freezing is not recommended for this potato salad. It can compromise the creamy texture and fresh ingredients, resulting in an unappetizing consistency once thawed.
Reheating
Classic Creamy Potato Salad Recipe is traditionally served cold or at room temperature, so reheating is unnecessary. Let it sit out for 10-15 minutes if it’s too chilled from the fridge just before serving to round out the flavors beautifully.
FAQs
Can I make this potato salad vegan?
By swapping mayonnaise with a vegan mayo and omitting the hard-boiled eggs, you can create a vegan-friendly version that still carries the creamy texture and tang. Just be sure to taste and adjust seasoning accordingly.
What type of potatoes work best?
Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and have a smooth texture that absorbs the dressing wonderfully without becoming mushy.
Can I add other ingredients for extra flavor?
Absolutely! Many people love adding chopped green onions, crispy bacon bits, or even a touch of celery seed for an extra flavor punch in their Classic Creamy Potato Salad Recipe.
How long does the salad keep in the fridge?
Stored properly in an airtight container, your potato salad will stay fresh and flavorful for up to three days. After that, textures and flavors might start to degrade.
Is this recipe gluten-free?
Yes! This Classic Creamy Potato Salad Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Final Thoughts
Nothing beats the warm nostalgia and delicious simplicity of this Classic Creamy Potato Salad Recipe. It’s a versatile, easy-to-make dish that elevates any meal with its comforting flavors and perfect textures. Whether you’re hosting a summer barbecue, packing a picnic, or just craving a reliable side dish, this recipe is sure to become a cherished kitchen staple. Give it a try today—you’ll wonder how you ever enjoyed gatherings without it!
Print
Classic Creamy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This Classic Creamy Potato Salad is a perfect summer side dish featuring tender Yukon Gold or red potatoes tossed in a tangy and smooth mayonnaise-based dressing with Dijon mustard, apple cider vinegar, and crisp veggies. Enhanced with hard-boiled eggs and optional fresh herbs, this traditional American potato salad offers a delightful balance of creamy and crunchy textures, ideal for picnics, barbecues, and family gatherings.
Ingredients
Potatoes
- 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Add-ins
- 1/3 cup chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped dill pickles or relish
- 2 hard-boiled eggs, chopped
Optional Garnish
- 1/2 teaspoon paprika (optional)
- 1 tablespoon chopped fresh parsley or dill (optional)
Instructions
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring the water to a boil over high heat. Once boiling, reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and let them cool slightly.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk these ingredients together until the mixture is smooth and creamy.
- Add Vegetables and Eggs: To the dressing, add the chopped celery, finely chopped red onion, chopped dill pickles or relish, and chopped hard-boiled eggs. Gently stir to incorporate all the ingredients evenly.
- Combine Potatoes with Dressing: Fold the slightly cooled potatoes into the dressing and vegetable mixture gently, being careful not to mash the potatoes. Ensure the potatoes are thoroughly coated with the creamy dressing.
- Chill to Meld Flavors: Taste the potato salad and adjust the seasoning with additional salt and pepper if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld properly.
- Garnish and Serve: Just before serving, sprinkle the potato salad with paprika and chopped fresh parsley or dill if desired for added color and flavor. Serve chilled as a classic and satisfying side dish.
Notes
- For extra flavor, consider adding crumbled cooked bacon or chopped green onions.
- For a lighter version, replace part of the mayonnaise with Greek yogurt.
- The potato salad can be made a day ahead to enhance the taste.
- Use Yukon Gold potatoes for a creamier texture, or red potatoes for a firmer bite.
- Be careful not to overcook the potatoes to maintain a nice texture.
