If you’re searching for the ultimate comfort side dish that never goes out of style, look no further than this Classic Potato Salad Recipe. Creamy, tangy, and packed with tender potatoes, crisp celery, and a touch of sweetness from the relish, this salad brings together simple ingredients to create a soul-satisfying dish that’s perfect for picnics, barbecues, or any gathering where good food and great company meet.
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each playing an essential role in building the perfect balance of creaminess, crunch, and flavor. Every item is easy to find but adds just the right touch to bring this Classic Potato Salad Recipe to life.
- 6-8 medium potatoes (about 2 pounds): Choose waxy potatoes like Yukon Gold for the best texture and easy peeling.
- 1/4 cup red onion, finely chopped: Adds a sharp, slightly sweet bite that brightens the salad.
- 3 stalks celery, finely chopped: Brings refreshing crunch and a subtle earthiness.
- 3 eggs, hard-boiled and chopped: Adds richness and a delicate creaminess to every forkful.
- 1 teaspoon salt: Essential for enhancing all the flavors.
- 1/2 teaspoon black pepper: Offers just the right hint of spice to balance the creaminess.
- 1/2 teaspoon paprika (plus more for garnish, if desired): Provides a subtle smokiness and lovely color.
- 1/4 cup sweet relish: Injects a gentle sweetness and texture contrast.
- 1 cup mayonnaise: The creamy base that brings all components together smoothly.
- 2 teaspoons yellow mustard: Adds a tangy kick that brightens the overall flavor profile.
How to Make Classic Potato Salad Recipe
Step 1: Boil the Potatoes
Begin by placing your potatoes in a large saucepan, then cover them completely with water—make sure there’s at least one to two inches of water above the potatoes. Cook them over medium heat until they’re fork tender, which usually takes about 15 to 20 minutes depending on the size of the potatoes. This step is key to achieving that soft yet firm texture that potato salad lovers crave.
Step 2: Cool and Peel
Once cooked, transfer the potatoes to a large bowl filled with ice water. This cool-down halts the cooking process and makes peeling a breeze. Leave them submerged for about five minutes, which also helps the potatoes hold their shape instead of becoming mushy during peeling.
Step 3: Prep the Potatoes
After your potatoes have cooled, peel off their skins—they should come off smoothly. Give them a gentle rinse if needed, then chop into small, bite-sized cubes. The cube size is important to ensure every bite is manageable and every ingredient gets its chance to shine.
Step 4: Combine Veggies and Eggs
In a large bowl, bring together the cubed potatoes, finely chopped celery, red onion, and chopped hard-boiled eggs. Mix these ingredients gently to keep the potatoes intact while distributing the crunchy and creamy elements evenly.
Step 5: Make the Dressing
Whisk together mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika in a small bowl until the dressing is smooth and well blended. The dressing is the magic binder here, turning ordinary potatoes into a creamy, flavorful delight.
Step 6: Toss the Salad
Pour your freshly made dressing over the potato mixture, then stir carefully to coat every bite without breaking up the potatoes. Take your time with this step—thorough coating means maximum flavor infusion.
Step 7: Chill
Cover the bowl and refrigerate your potato salad for a few hours or until you’re ready to serve. Chilling lets all those wonderful flavors marry and deepen, resulting in a much more harmonious and satisfying dish. Add a sprinkle of paprika on top for a pretty, appetizing finish.
How to Serve Classic Potato Salad Recipe
Garnishes
Simple garnishes can elevate your Classic Potato Salad Recipe from great to fabulous. A sprinkle of paprika adds beautiful color and a gentle smoky hint. For an extra touch, a few fresh parsley leaves or sliced green onions can bring a burst of color and herbaceous brightness that contrasts well with the creamy texture.
Side Dishes
This potato salad pairs wonderfully with a variety of main dishes. It’s a classic companion to grilled meats like burgers, hot dogs, or chicken. It also complements picnic staples such as fried chicken or ribs perfectly. Don’t forget it can shine alongside fresh garden salads or corn on the cob for a full and festive spread.
Creative Ways to Present
Serve the potato salad in a rustic wooden bowl for a charming farmhouse vibe. For a more elegant presentation, portion it into individual ramekins or lettuce leaf cups. You can also layer it in a clear glass trifle dish with other picnic favorites to create an eye-catching layered salad display that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Potato salad keeps beautifully in the refrigerator. Store leftovers in an airtight container to preserve freshness and prevent any unwanted odors from mingling with your creamy salad. Consume within three to four days for the best taste and texture.
Freezing
Because mayonnaise-based salads tend to separate and become watery, freezing this Classic Potato Salad Recipe is not recommended. It’s best enjoyed fresh or within a few days when chilled properly.
Reheating
Potato salad is typically served cold or at room temperature, so reheating is generally unnecessary. If you prefer it slightly warmer, allow it to sit out at room temperature for 10 to 15 minutes before serving rather than using heat, which can alter the texture and flavor.
FAQs
Can I use a different type of potato for this recipe?
Yes, you can, but waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well after boiling, keeping the salad from becoming mushy.
Is it okay to make this potato salad vegan or dairy-free?
Absolutely! Substitute the mayonnaise with a vegan mayo alternative and omit the eggs or use vegan egg replacers to suit your dietary needs without sacrificing flavor.
How long should I boil the potatoes?
Boil medium-sized potatoes for about 15 to 20 minutes or until a fork slides in easily without breaking them apart. Timing may vary based on potato size.
Can I prepare this salad a day ahead?
Definitely! In fact, making it a day ahead allows the flavors to meld beautifully. Just cover it tightly and refrigerate overnight.
What if I don’t have sweet relish on hand?
You can substitute with chopped pickles or a dash of pickle juice to maintain that tangy-sweet flavor which complements the salad perfectly.
Final Thoughts
I truly hope you give this Classic Potato Salad Recipe a try and discover the simple joy it brings to the table. It’s the kind of timeless dish that feels like a warm hug from the inside, perfect for sharing with family and friends. Once you make it, I bet it’ll quickly become your go-to for any get-together or comfort meal. Happy cooking!
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Classic Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Classic Potato Salad is a creamy, tangy, and flavorful side dish made with tender potatoes, crunchy celery, red onion, and hard-boiled eggs tossed in a mayonnaise-based dressing with mustard, relish, and paprika. Perfect for picnics, barbecues, and family gatherings, this easy salad takes about 30 minutes to prepare and serves 6 people.
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 potatoes to a large saucepan and cover with water, ensuring there is 1-2 inches of water above the potatoes. Cook the potatoes over medium heat until they are fork tender, about 15-20 minutes depending on their size.
- Cool and Peel: Remove the cooked potatoes from the water and place them in a large bowl filled with ice water to halt the cooking process and make peeling easier. Leave them in the ice water for about 5 minutes.
- Prep the Potatoes: Peel the skins from the cooled potatoes, rinse them if needed, 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, mixing gently.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika until well blended.
- Toss the Salad: Pour the prepared 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
- For best texture, use waxy potatoes like Yukon Gold or red potatoes.
- Hard-boil the eggs in advance to save time.
- You can adjust the amount of mayonnaise and mustard to your taste preference.
- Chilling the salad for at least an hour improves the flavor absorption.
- Add fresh herbs like dill or parsley for extra freshness, if desired.
- This salad keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
