This classic potato salad is creamy, tasty, and always a crowd-pleaser! Made with tender potatoes, boiled eggs, and a hint of mustard, it’s great for picnics and BBQs.
Honestly, who can resist a scoop of this? I love adding a sprinkle of paprika on top for that fancy touch! Just mix, chill, and enjoy—you deserve it! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best for a creamy texture. If you prefer a firmer bite, try using waxy potatoes like fingerlings or new potatoes. Avoid starchy potatoes for this recipe; they can get mushy.
Eggs: Boiled eggs add richness. If you’re looking for a vegan option, you can skip them or replace them with chopped avocados for creaminess.
Mayonnaise: This gives the salad its classic creaminess. For a lighter option, use Greek yogurt or a vegan mayo if you need a dairy-free substitute.
Dijon Mustard: It adds a tangy flavor. If you don’t have it, regular mustard or even a bit of apple cider vinegar will work in a pinch.
Dill: Fresh dill enhances the flavor. If it’s not available, you can leave it out or substitute with parsley or chives for a different, but still fresh, taste.
How Can I Ensure My Potatoes Are Cooked Just Right?
Cooking potatoes perfectly is key! You want them tender but not mushy. Here’s how:
- Chop the potatoes into similar-sized chunks for even cooking.
- Start with cold water to prevent the outside from cooking too quickly.
- Boil on medium heat. Check for doneness after 10 minutes; they should be easy to pierce with a fork.
- Drain immediately to prevent further cooking and let them cool before mixing to avoid a mushy salad.
These small details make a big difference in your potato salad’s texture!
The Best Classic Potato Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks
- 4 large eggs
- 2 celery stalks, finely chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped (optional)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
For Garnish:
- Paprika for garnish
How Much Time Will You Need?
This potato salad takes about 30 minutes to prepare and requires at least 1-2 hours of chilling time in the refrigerator before serving. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Begin by placing the peeled and cut potatoes into a large pot. Cover them with cold water and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes, or until the potatoes are fork-tender yet still firm. Drain the potatoes and set aside to cool.
2. Preparing the Eggs:
While the potatoes are cooling, take another pot and add the eggs, covering them with cold water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 12 minutes to hard boil. After that, transfer them to an ice bath to cool, then peel and chop roughly.
3. Mixing the Dressing:
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper until the mixture is smooth and creamy. This will be the delicious dressing that brings everything together!
4. Combining Ingredients:
Once the potatoes have cooled, add them to the bowl with the dressing. Then, mix in the chopped eggs, celery, red onion, and dill (if using). Gently fold everything together until well combined, being careful not to mash the potatoes.
5. Seasoning to Taste:
Take a moment to taste your potato salad. Adjust the seasoning with more salt, pepper, or a splash of vinegar if you think it needs a little extra zing.
6. Chilling Time:
Cover the potato salad bowl and place it in the refrigerator. Let it chill for at least 1-2 hours, allowing the flavors to meld together beautifully.
7. Serving:
Just before serving, sprinkle a little paprika on top for a lovely color and flavor. Dig in and enjoy this creamy, tangy classic potato salad!
This classic potato salad is a perfect balance of creamy and tangy, with crunchy bits from celery and onion. Enjoy chilled!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes are best for their creamy texture, you can also use other waxy potatoes like fingerlings or new potatoes. Just avoid starchy potatoes, as they tend to become mushy in salads!
Can I Make This Potato Salad Ahead of Time?
Yes! In fact, making it ahead is a great idea. You can prepare the salad up to a day in advance and store it in the refrigerator. The flavors will meld beautifully as it sits, enhancing the overall taste.
What If I Don’t Have Mayonnaise?
No worries! You can substitute mayonnaise with Greek yogurt for a healthier option, or use a vegan mayo if you’re looking for a dairy-free alternative. Both will create a creamy dressing.
How Should I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, give it a gentle stir and add a splash of mayo or vinegar if it seems dry.
