Few things capture the spirit of summer gatherings and family barbecues quite like a Classic Creamy Potato Salad. With tender, flavorful potatoes, a velvety mayo-mustard dressing, crunchy celery, vibrant onions, and just the right amount of fresh herbs, this side dish brings everyone back for seconds. Whether you’re grilling with friends or preparing a comforting family meal, Classic Creamy Potato Salad is the nostalgic staple that never fails to please both kids and adults, making it a must-have in every home cook’s recipe repertoire.
Ingredients You’ll Need
Making this salad is a tribute to simplicity, with ingredients you probably already have in your kitchen. Each one plays a special role in creating the perfect balance of creaminess, flavor, and crunch that defines Classic Creamy Potato Salad.
- Yukon Gold or red potatoes (2 pounds, peeled and cut into chunks): These potatoes offer the ideal texture—creamy yet sturdy—and soak up the dressing beautifully.
- Mayonnaise (3/4 cup): The foundation of creaminess, providing that signature silky dressing we all love.
- Dijon mustard (2 tablespoons): Adds a gentle tang and depth, making each bite unmistakably flavorful.
- Apple cider vinegar (2 tablespoons): Brings acidity and brightness, balancing out the richness of the mayo.
- Sugar (1 teaspoon): Just a touch to round out the flavors and highlight the other ingredients.
- Salt (1/2 teaspoon): Essential for bringing out all the natural flavors of the veggies and dressing.
- Black pepper (1/4 teaspoon): Lends a gentle warmth without overpowering the salad.
- Hard-boiled eggs (3, chopped): Classic in every sense, eggs add protein, richness, and a subtle creaminess.
- Celery (1/2 cup, finely chopped): Offers crisp texture and a fresh, slightly peppery note.
- Red onion (1/3 cup, finely chopped): Gives a pop of color and a mild bite that softens in the dressing.
- Fresh dill or parsley (2 tablespoons, chopped): These herbs bring brightness and a fresh aroma to the finished salad.
- Paprika (optional, for garnish): A dusting on top adds a hint of smokiness and a lovely visual accent.
How to Make Classic Creamy Potato Salad
Step 1: Cook the Potatoes
Start by placing your peeled and chunked potatoes in a large pot and cover them with cold water. Cold water helps the potatoes cook evenly rather than turning mushy on the outside. Bring everything to a boil over medium-high heat, then turn it down to a simmer. After about 10 to 12 minutes, the potatoes should be fork-tender—soft enough to break apart easily but not so much that they disintegrate. Drain thoroughly and let them cool a bit before moving on.
Step 2: Prepare the Dressing
While the potatoes cool, take a small bowl and whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. This simple mixture transforms into the irresistibly creamy and tangy dressing that sets Classic Creamy Potato Salad apart. Make sure it’s smooth and well blended, with no lumps of mayo.
Step 3: Combine the Salad Ingredients
In a spacious mixing bowl, combine the slightly cooled potato chunks with the chopped hard-boiled eggs, celery, red onion, and fresh dill or parsley. Gently fold the ingredients together, being careful not to break up the potatoes too much, so the salad stays chunky rather than mashed.
Step 4: Add the Dressing and Toss
Pour the creamy dressing over your potato mixture, then use a spatula to gently toss everything until evenly coated. Take your time here—the more gently you stir, the more intact your potatoes and eggs will stay, giving the salad its iconic varied texture.
Step 5: Chill and Serve
Cover the bowl tightly with plastic wrap or a lid and let it chill in the fridge for at least 1 hour. This resting time allows the flavors to meld and deepen, making every bite of Classic Creamy Potato Salad even more delicious. Just before serving, sprinkle on a little paprika for color and an extra layer of flavor if you like.
How to Serve Classic Creamy Potato Salad
Garnishes
A traditional touch of paprika is always welcome, but you can also add extra sliced hard-boiled eggs, a scattering of fresh dill, or even a few thinly sliced green onions. These little extras not only brighten up the plate but emphasize the homemade charm of your Classic Creamy Potato Salad.
Side Dishes
Potato salad pairs perfectly with summertime classics like grilled burgers, hot dogs, barbecue chicken, or even a simple ham sandwich. Its creamy, tangy personality fits beautifully alongside anything fresh off the grill or tossed from the picnic basket.
Creative Ways to Present
For parties or potlucks, consider serving your Classic Creamy Potato Salad in individual mason jars or on a bed of crisp lettuce leaves for a retro-inspired look. You can also layer it in a clear trifle bowl to showcase the vibrant ingredients, or add a sprinkle of colorful microgreens for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Classic Creamy Potato Salad in an airtight container in the refrigerator. It will keep beautifully for up to three days, and you’ll often find that the flavors continue to improve overnight as the dressing infuses into the potatoes.
Freezing
While freezing potato salad isn’t generally recommended—mostly because the mayo-based dressing can become watery and the potatoes may turn grainy—you can safely store it in the fridge but skip the freezer for best taste and texture.
Reheating
Classic Creamy Potato Salad is meant to be served chilled or at cool room temperature. There’s no need to reheat; in fact, warming may alter the creamy texture. Simply give it a gentle stir before serving in case the dressing has separated slightly.
FAQs
Can I make Classic Creamy Potato Salad a day in advance?
Absolutely! Making it a day ahead actually enhances the flavor as the dressing melds perfectly with the potatoes and mix-ins. Just keep it well-covered in the fridge until you’re ready to serve.
What are the best potatoes to use for Classic Creamy Potato Salad?
Yukon Gold or red potatoes are your best friends here. They hold their shape after boiling and their texture is creamy without being mushy, making them perfect for this style of salad.
How do I prevent the salad from getting watery?
Drain the potatoes thoroughly and let them cool a bit before assembling your salad. If you skip this step, excess water can pool in the bottom, thinning out the dressing and taking away from the signature creaminess.
Can I substitute Greek yogurt for mayonnaise?
You can swap in part or all of the mayo with Greek yogurt for a lighter twist. It gives a tangy, creamy result—just note the flavor will be a bit different from the traditional Classic Creamy Potato Salad.
Is it safe to leave potato salad out at room temperature?
For food safety, it’s best to limit how long your potato salad stays out—no more than 2 hours at room temperature, and even less on a hot day. Keep it in the fridge until just before serving, and nestle the serving bowl over a tray of ice if outdoors.
Final Thoughts
There’s something endlessly comforting and rewarding about making and sharing a Classic Creamy Potato Salad from scratch. If you haven’t made it yet, this is your call to dive in—once you do, it’ll earn a permanent spot in your summer lineup and at your family table for years to come!
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Classic Creamy Potato Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Classic Creamy Potato Salad recipe is a staple side dish perfect for picnics, barbecues, or any gathering. Creamy potatoes mixed with a tangy dressing and fresh herbs make for a delicious and satisfying salad.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold or red potatoes (peeled and cut into chunks)
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 hard-boiled eggs (chopped)
- 1/2 cup celery (finely chopped)
- 1/3 cup red onion (finely chopped)
- 2 tablespoons fresh dill or parsley (chopped)
- paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot and cover with cold water. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a bowl.
- Combine Ingredients: In a large bowl, mix potatoes, eggs, celery, onion, and herbs. Pour dressing over and gently stir to coat.
- Chill and Serve: Refrigerate for at least 1 hour. Sprinkle with paprika before serving.
Notes
- For extra tang, add pickle juice or chopped dill pickles.
- Best served chilled. Can be made a day ahead for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
