If you are on the lookout for a comforting, crowd-pleasing dish that never goes out of style, this Classic Potato Salad Recipe is your ultimate go-to. Creamy, tangy, and perfectly textured, it combines tender potatoes with crunchy veggies and a rich, flavorful dressing that tastes like sunshine in a bowl. Whether it’s a family picnic, a potluck, or just a simple weeknight side, this timeless recipe brings warmth and nostalgia to every bite—making it one of my all-time favorites to share with friends and loved ones.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a vital role in bringing balance and brightness to your Classic Potato Salad Recipe. Fresh potatoes provide the hearty base, while crunchy celery and piquant red onion add fresh texture and bite. The dressing blends creamy mayonnaise with tangy mustard and sweet relish, enhanced by classic seasoning to tie it all together perfectly.
- 6-8 medium potatoes (about 2 pounds): Opt for waxy potatoes like Yukon Gold or red potatoes to hold their shape well after boiling.
- 1/4 cup red onion, finely chopped: Adds a sharp, colorful crunch without overpowering the salad.
- 3 stalks celery, finely chopped: Brings refreshing crispness and a subtle herbal note to each bite.
- 3 eggs, hard-boiled and chopped: Adds creaminess and a rich protein boost to the mix.
- 1 teaspoon salt: Enhances every element’s natural flavor—don’t skip it.
- 1/2 teaspoon black pepper: Gives a mild kick of warmth and depth.
- 1/2 teaspoon paprika (plus more for garnish): Contributes a smoky undertone and bright color.
- 1/4 cup sweet relish: Offers a tangy sweetness that contrasts beautifully with the savory ingredients.
- 1 cup mayonnaise: The creamy backbone that brings all the components together seamlessly.
- 2 teaspoons yellow mustard: Adds a gentle tang and subtle complexity to the dressing.
How to Make Classic Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your potatoes in a large saucepan and cover them with cold water, making sure the water stands about 1-2 inches above the potatoes. Cooking them over medium heat until fork-tender usually takes about 15 to 20 minutes, which depends on their size—keep an eye on them to ensure they don’t get mushy.
Step 2: Cool and Peel
Once your potatoes are cooked perfectly, transfer them immediately to a bowl of ice water to stop the cooking process and cool them down quickly. This not only makes peeling easier but also helps them maintain their ideal texture. Let them chill there for roughly 5 minutes before peeling off their skins.
Step 3: Prep the Potatoes
Peel the cooled potatoes gently and rinse them if necessary to remove any residual skin bits. Then cut them into small, bite-sized cubes—this size is perfect to soak up all the dressing flavors without falling apart.
Step 4: Combine Veggies and Eggs
In a generously sized bowl, add your cubed potatoes along with the finely chopped celery and red onion, plus the chopped hard-boiled eggs. Gently stir these together to mix all textures and colors evenly—this forms the fresh, crisp heart of the salad.
Step 5: Make the Dressing
Whisk the mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika in a separate small bowl until you have a smooth, well-blended dressing. This mixture will bring tang, creaminess, and a touch of smoky sweetness to your Classic Potato Salad Recipe.
Step 6: Toss the Salad
Pour your vibrant dressing over the potato mixture and gently fold everything together with care. You want to coat every cube and crunch of vegetable without breaking apart the potatoes. The result should be luscious and inviting.
Step 7: Chill
Cover the potato salad bowl with plastic wrap or a lid and refrigerate it until you’re ready to serve. Chilling lets all those rich flavors meld together beautifully. For an extra touch, sprinkle a little paprika on top just before serving for that classic look and a subtle smoky finish.
How to Serve Classic Potato Salad Recipe
Garnishes
While paprika is the traditional garnish, feel free to sprinkle chopped fresh parsley or chives on top for a burst of color and freshness. A few extra hard-boiled egg slices can also add a lovely visual and textural element that invites guests to dig in.
Side Dishes
This Classic Potato Salad Recipe pairs wonderfully with grilled meats like barbecue chicken or ribs, juicy burgers, or even crispy fried fish. It’s a versatile side that complements many classic summer meals and makes any gathering feel more festive and complete.
Creative Ways to Present
If you want to get a little creative, serve your potato salad in a hollowed-out bread bowl or individual lettuce cups for a fun twist. You can also layer it in a trifle dish with alternating ingredients for a layered salad that looks as impressive as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato salad in an airtight container in the refrigerator to keep it fresh and flavorful for up to 3 days. Make sure to give it a gentle stir before serving again, as the dressing might settle or thicken slightly.
Freezing
Freezing this potato salad is not recommended because mayonnaise-based dressings can separate and become watery when thawed. For the best texture and taste, it’s better to enjoy it fresh or within a few days of making.
Reheating
Classic Potato Salad Recipe is best served cold or at room temperature. Since it’s a mayonnaise-based dish, reheating is generally not advised as it changes the texture and flavor. Simply take it out of the fridge about 15 minutes before serving to soften slightly.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While waxy potatoes like Yukon Gold or red potatoes hold up best, you can use any medium-firm potato you prefer. Just avoid starchy varieties like russets that tend to crumble too much when boiled.
How do I make the salad less creamy?
If you prefer a lighter salad, consider reducing the mayonnaise slightly and adding a dollop of Greek yogurt or sour cream for tanginess and a lighter texture without losing creaminess.
Can I prepare this salad ahead of time?
Yes, in fact, making the Classic Potato Salad Recipe a few hours ahead of time is ideal to allow the flavors to meld. Just keep it covered and refrigerated until ready to serve.
What can I add for extra flavor?
Adding chopped pickles, fresh herbs like dill or parsley, or a splash of apple cider vinegar can elevate the flavor profile and add a fresh punch to your salad.
Is this recipe suitable for a potluck?
Definitely! Classic Potato Salad Recipe is a potluck favorite because it’s easy to transport, can be served cold, and generally appeals to a wide range of palates.
Final Thoughts
One bite of this Classic Potato Salad Recipe and you’ll understand why it’s such a beloved staple in kitchens everywhere. It’s simple yet flavorful, comforting yet refreshing, and endlessly versatile. I can’t wait for you to make it your own and share it with those you care about—it’s sure to become a treasured favorite in your recipe collection too!
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Classic Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This Classic Potato Salad recipe is a creamy, tangy side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, crisp celery, red onions, and hard-boiled eggs, all brought together with a flavorful mayonnaise-based dressing seasoned with mustard, relish, and a hint of paprika. It’s a traditional American comfort food that’s easy to prepare and always a crowd-pleaser.
Ingredients
Salad Ingredients
- 6–8 medium potatoes (about 2 pounds)
- 1/4 cup red onion, finely chopped
- 3 stalks celery, finely chopped
- 3 eggs, hard-boiled and chopped
Seasonings & Dressing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (plus more for garnish, if desired)
- 1/4 cup sweet relish
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
Instructions
- Boil the Potatoes: Add the potatoes to a large saucepan and cover with water, ensuring there is 1-2 inches of water above the potatoes. Cook them over medium heat until fork tender, about 15-20 minutes depending on their size.
- Cool and Peel: Remove the cooked potatoes and place them in a large bowl of ice water to stop the cooking process and ease peeling. Leave them for about 5 minutes.
- Prep the Potatoes: Peel the skins from the cooled potatoes, rinse if necessary, and cut into small, bite-sized cubes.
- Combine Veggies and Eggs: In a large bowl, add the cubed potatoes, chopped celery, chopped red onion, and chopped hard-boiled eggs. Mix gently to combine.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika until well blended.
- Toss the Salad: Pour the dressing over the potato mixture and stir gently to coat all ingredients thoroughly.
- Chill: Cover the bowl and refrigerate the potato salad until ready to serve, allowing the flavors to meld. Garnish with extra paprika if desired.
- Store Leftovers: Keep any leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- To make peeling easier, cool potatoes completely in ice water after boiling.
- You can substitute Dijon mustard for yellow mustard for a sharper flavor.
- For a creamier salad, add a little bit of sour cream or Greek yogurt to the dressing.
- Chilling the salad for at least 1 hour before serving enhances the flavor.
- This potato salad can be made up to one day in advance and stored in the refrigerator.
- Customize by adding chopped pickles, green onions, or fresh herbs like dill or parsley.
