This classic potato salad is creamy, crunchy, and super easy to whip up! With tender potatoes, zesty dressing, and a hint of fresh herbs, it’s perfect for picnics or barbecues.
You know what makes it even better? Everyone! loves this dish. I sometimes sneak a little more mayo for extra creaminess. Don’t judge me! 😄
I appreciate how this potato salad can be made ahead of time. Just mix it up, chill it, and then enjoy. It’s a tasty side that always pleases a crowd!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Golds for their buttery texture, but red potatoes work great too! You could even try using sweet potatoes if you want a different flavor profile.
Mayonnaise: While classic mayo is a must for creaminess, Greek yogurt makes a nice lighter alternative. You can mix them for a bit of tang and healthiness!
Dijon Mustard: It brings a nice zing to the salad. If you don’t have it, regular mustard can work too—perhaps even a bit of yellow mustard for extra sweetness.
Pickle Relish: It’s optional but adds a nice crunch and sweetness. If you don’t have any on hand, you can chop up some dill pickles or leave it out entirely—this salad will still shine!
How Do You Cook Potatoes for the Best Texture?
Cooking potatoes just right is key to a great potato salad. Overcooking them can lead to mushiness. Here’s my tip:
- Place the cut potatoes in cold water before boiling. This helps them cook evenly.
- Keep an eye on them and check for doneness at around 12 minutes. You want them fork-tender but not falling apart.
- Don’t skip the cooling step after draining! It helps keep the salad from becoming too warm and mushy when you mix it with the dressing.
Easy Classic Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized pieces
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish (optional)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Paprika (for garnish, optional)
How Much Time Will You Need?
This delightful potato salad takes about 15 minutes of prep time, plus an additional 1 hour for chilling. So, you can whip it up in no time, and then just let it sit in the fridge to get all the flavors mingling. Perfect for any gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the washed and cut potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Let the potatoes cook for about 12-15 minutes until they are tender. You can check tenderness with a fork. Once they are ready, drain the potatoes and let them cool slightly.
2. Prepare the Eggs:
While you’re waiting for your potatoes, take a small pot and place the eggs in it. Cover the eggs with water and bring it to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Afterward, drain the hot water, cool the eggs in ice water, peel them, and chop roughly.
3. Make the Dressing:
In a large bowl, mix together the mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper. Stir until everything is smooth and well combined—this dressing will bring your salad to life!
4. Combine Ingredients:
Next, add the cooled potatoes, chopped eggs, celery, red onion, and sweet pickle relish (if using) into the bowl with the dressing. Gently mix everything together, being careful not to mash the potatoes. You want everything to blend together while keeping those lovely potato pieces intact.
5. Taste and Adjust:
Give your potato salad a little taste and see if it needs more salt or pepper. Feel free to adjust as you like—it’s all about making it just right for you!
6. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour. This will give the flavors a chance to meld beautifully. When you’re ready to serve, sprinkle with the fresh parsley and a light dusting of paprika for a pop of color. Serve cold and enjoy your classic, creamy potato salad!
Frequently Asked Questions about Easy Classic Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are recommended for their creamy texture, you can also use Russet potatoes if you prefer. Just keep in mind that Russets may become a bit fluffier when cooked.
How Long Can I Store Leftover Potato Salad?
Your leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving again, as some separation may occur while it’s stored.
Can I Make This Potato Salad Vegan?
Yes! You can make an easy vegan version by substituting the mayonnaise with a plant-based mayo alternative. You might also consider adding some diced avocado for creaminess!
How Do I Make My Potato Salad Creamier?
If you’re looking for a creamier texture, feel free to increase the amount of mayonnaise in the recipe! You can also mix in a bit of sour cream or Greek yogurt for added creaminess and tang.
