Nothing says comfort food like a classic potato salad. Creamy, tangy, and packed with flavor, this dish is a staple at picnics, barbecues, and family gatherings. Whether you’re making it for a casual lunch or a festive occasion, the right balance of tender potatoes, crisp vegetables, and a flavorful dressing makes all the difference. This Potato Salad Recipe is easy to follow and full of flavor. We’ll guide you step by step to achieve the perfect texture, plus share tips, variations, and common mistakes to avoid. By the end, you’ll have a crowd-pleasing salad that’s both simple to make and irresistibly delicious.
Why You’ll Love This Recipe
This Potato Salad Recipe is creamy, flavorful, and perfect for picnics, barbecues, or a weeknight side. It’s easy to make, combines classic ingredients, and can be prepared ahead of time to let the flavors meld beautifully.
Ingredients
For the Potato Salad:
- 2 lbs (900 g) potatoes, peeled and diced
- 3 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 celery stalks, finely chopped
- ½ cup red onion, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- Optional: fresh herbs (parsley, dill), paprika for garnish
Tips for Ingredients:
- Choose waxy potatoes like Yukon Gold for a creamy yet firm texture.
- Hard-boiled eggs add richness and color to this Potato Salad Recipe.
- Fresh herbs elevate flavor and make the salad visually appealing.
Instructions
1. Cook the Potatoes
- Place the peeled and diced potatoes in a large pot of salted water.
- Bring to a boil and cook until tender but still firm, about 10–15 minutes.
- Drain and let cool slightly.
2. Boil the Eggs
- Place eggs in a small pot, cover with water, and bring to a boil.
- Boil for 10 minutes, then transfer to cold water.
- Peel and chop the eggs once cooled.
3. Prepare the Dressing
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Whisk until smooth and well blended.
4. Combine Ingredients
- Gently fold in the cooked potatoes, chopped eggs, celery, and red onion.
- Mix carefully to avoid breaking the potatoes.
5. Chill and Serve
- Refrigerate the potato salad for at least 1 hour to let the flavors meld.
- Garnish with paprika and fresh herbs before serving.
Pro Tip: For a creamier texture, add a little more mayonnaise or a teaspoon of sour cream. This helps create a richer Potato Salad Recipe perfect for family gatherings.
Tips & Variations
- Secret Ingredient: Add a teaspoon of sugar or sweet pickle relish to enhance the flavor of your Potato Salad Recipe.
- Add Crunch: Include diced bell peppers, pickles, or radishes for extra texture in this Potato Salad Recipe.
- Lighter Version: Swap some or all of the mayonnaise with Greek yogurt for a healthier twist in your Potato Salad Recipe.
- Spice It Up: A pinch of cayenne pepper, smoked paprika, or a dash of hot sauce can give your Potato Salad Recipe a subtle kick.
- Herb Options: Fresh parsley, dill, or chives brighten the flavors and add visual appeal to your Potato Salad Recipe.
- Make-Ahead Tip: Prepare the salad a few hours in advance to allow the flavors to meld for an even tastier Potato Salad Recipe.
Storage & Serving Tips
- Refrigeration: Store in an airtight container for up to 3–4 days. Chilling allows the flavors to meld, making the potato salad even more delicious.
- Avoid Freezing: Potato salad doesn’t freeze well because mayonnaise and cooked potatoes can separate or become watery.
- Serving Suggestions: Serve chilled as a side dish for barbecues, picnics, sandwiches, or fried chicken. It pairs well with fresh greens or grilled meats.
- Garnishing: Sprinkle paprika, fresh parsley, or dill on top before serving for a colorful presentation.
Recipes Links
FAQs
What is the secret to good potato salad?
The secret to a delicious Potato Salad Recipe is using tender but firm potatoes, balancing creamy mayonnaise with a bit of acidity like mustard or vinegar, and letting it chill so the flavors meld perfectly.
What are the most common ingredients in potato salad?
Classic Potato Salad Recipes usually include potatoes, eggs, mayonnaise, mustard, celery, onions, and seasonings like salt and pepper. Optional additions can include pickles, herbs, or paprika for extra flavor.
What are the 4 ingredients in potato salad?
The core ingredients for a basic Potato Salad Recipe are potatoes, eggs, mayonnaise, and mustard. These form the creamy, flavorful base before adding any extras.
What not to do when making potato salad?
When preparing a Potato Salad Recipe, avoid overcooking the potatoes (they should remain firm), mixing while the potatoes are hot (to prevent them from breaking), and adding too much mayonnaise, which can make the salad heavy.
Conclusion
This Potato Salad Recipe is a classic, crowd-pleasing dish that’s perfect for picnics, barbecues, or any family gathering. With tender potatoes, crisp vegetables, and a creamy dressing, it’s simple to make yet full of flavor. For more recipe inspiration and ideas, you can save and share this Potato Salad Recipe on Pinterest, post it on Tumblr, tweet your favorite tips on X, or write your own twist on Medium. Sharing recipes with friends and followers is a great way to celebrate cooking together.
Meet Emily Culino
Hi, I’m Emily Culino, a passionate home cook who loves creating simple, flavorful dishes that bring people together. Today, I’m sharing this Potato Salad Recipe to celebrate a classic side dish that’s creamy, tangy, and perfect for family meals, picnics, and gatherings. I enjoy turning everyday ingredients into recipes that are both easy to make and full of heart.
Table of Contents
Potato Salad Recipe
Equipment
- large pot
- small pot
- mixing bowl
- whisk
- knife
- cutting board
Ingredients
- 2 lbs potatoes, peeled and diced
- 3 large eggs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 celery stalks, finely chopped
- 1/2 cup red onion, finely chopped
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
- fresh herbs (parsley, dill), optional
- paprika, for garnish
Instructions
- Place the peeled and diced potatoes in a large pot of salted water. Bring to a boil and cook until tender but still firm, about 10–15 minutes. Drain and let cool slightly.
- Place eggs in a small pot, cover with water, and bring to a boil. Boil for 10 minutes, then transfer to cold water. Peel and chop once cooled.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and well blended.
- Gently fold in the cooked potatoes, chopped eggs, celery, and red onion. Mix carefully to avoid breaking the potatoes.
- Refrigerate for at least 1 hour to let the flavors meld. Garnish with paprika and fresh herbs before serving.