Classic Potato Salad Recipe
If you’re craving that perfect, timeless side dish that never fails to bring smiles around the table, this Classic Potato Salad Recipe is exactly what you need. It’s a delightful combination of tender potatoes, crunchy celery, sharp red onion, and creamy dressing, crowned with chopped hard-boiled eggs for richness and color. Every bite bursts with comforting flavors and nostalgic goodness, making it a go-to recipe for barbecues, picnics, or a simple family dinner.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a standout Classic Potato Salad Recipe. Each component plays a vital role—from the hearty potatoes serving as the base, to the tangy mustard and sweet relish that give the dressing its signature flavor, and the fresh vegetables adding crunch and brightness.
- 6-8 medium potatoes (about 2 pounds): Yukon Gold or red potatoes work beautifully for their creamy texture and ability to hold their shape.
- 1/4 cup red onion, finely chopped: Adds a mild sharpness and lovely purple color contrast.
- 3 stalks celery, finely chopped: Provides a fresh, crisp bite for texture balance.
- 3 eggs, hard-boiled and chopped: Incorporates rich creaminess and a touch of protein.
- 1 teaspoon salt: Essential for bringing out the natural flavors of the ingredients.
- 1/2 teaspoon black pepper: Adds subtle heat without overpowering the salad.
- 1/2 teaspoon paprika (plus more for garnish): Offers a mild smokiness and a pop of color on top.
- 1/4 cup sweet relish: Introduces a pleasant sweetness and crunch within the dressing.
- 1 cup mayonnaise: The creamy base that lovingly coats each potato cube and veggie.
- 2 teaspoons yellow mustard: Brings tang and depth, tying all the flavors together.
How to Make Classic Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your potatoes into a large saucepan and covering them with cold water, making sure there’s about 1 to 2 inches of water above the potatoes. Bring it to a gentle boil over medium heat, then cook until the potatoes are tender when pierced with a fork. This usually takes 15 to 20 minutes depending on the size of your potatoes. This step is crucial because perfectly cooked potatoes form the creamy yet hearty foundation of the salad.
Step 2: Cool and Peel
Once cooked, remove the potatoes and immediately transfer them to a large bowl of ice water. This stops the cooking process and cools them quickly for easier handling. After about 5 minutes, peel away the skins—if you’re using red potatoes, a gentle rub with your fingers often works well—and prepare them for the next step.
Step 3: Prep the Potatoes
With the skins off, cut the potatoes into small, bite-sized cubes. This size ensures every bite is perfectly balanced with veggies and dressing, and keeps the salad easy to eat and share. Rinse the cubes under cold water if needed to remove any excess starch, then drain carefully.
Step 4: Combine Veggies and Eggs
In a large bowl, gently mix together the cubed potatoes, finely chopped celery, red onion, and chopped hard-boiled eggs. The freshness of the celery and the mild pungency of onions brighten the dish, while the eggs add richness and a soft texture that’s classic to this recipe.
Step 5: Make the Dressing
Whisk together mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika in a small bowl until the mixture is smooth and uniform. This dressing is creamy with a subtle tang and a touch of sweetness, giving the classic potato salad its signature flavor profile.
Step 6: Toss the Salad
Pour your vibrant dressing over the potato and vegetable mixture. Stir carefully but thoroughly so every potato cube and bit of veggie is generously coated without mashing the ingredients. The goal is to keep the texture intact and the salad visually appealing.
Step 7: Chill
Cover the bowl and refrigerate your classic potato salad for at least 30 minutes, though longer is even better. This chilling time allows the flavors to meld together beautifully, making each serving deliciously cohesive and refreshing.
How to Serve Classic Potato Salad Recipe
Garnishes
When it’s time to serve, sprinkle a little extra paprika on top for a pop of color and a hint of smokiness. Some folks enjoy adding freshly chopped parsley or a few slices of green onion to elevate both flavor and presentation, creating a fresh and inviting look that complements the salad’s creamy texture.
Side Dishes
This Classic Potato Salad Recipe pairs wonderfully with grilled meats like barbecue ribs, burgers, or chicken. It also complements picnic favorites such as fried chicken or hot dogs brilliantly. For a lighter meal, team it with a crisp green salad or fresh fruit platter to keep things balanced and bright.
Creative Ways to Present
For a fun twist, serve the potato salad in hollowed-out tomatoes or bell peppers, turning an everyday side into an eye-catching centerpiece. Another idea is to layer the salad in a clear trifle bowl to showcase the colorful layers of potatoes, eggs, and veggies—or fill mini mason jars for easy individual servings at parties or picnics.
Make Ahead and Storage
Storing Leftovers
Store any leftover Classic Potato Salad Recipe in an airtight container in the refrigerator. It stays fresh for around 3 to 4 days, making it perfect for enjoying leftovers or preparing in advance for your next gathering.
Freezing
Because of the mayonnaise and texture of potatoes, freezing is not recommended for this potato salad. Freezing can cause the potatoes to become mushy and the dressing to separate, compromising the classic creamy consistency you love.
Reheating
This potato salad is best served cold or at room temperature. If you prefer, you can let it sit out of the fridge for about 20 minutes before serving to bring out the flavors, but avoid reheating it in the microwave as it changes the texture and flavor negatively.
FAQs
Can I use a different type of potato?
Absolutely! Yukon Gold and red potatoes are ideal due to their waxy, firm texture that holds up well. Russets tend to be more floury and can fall apart in the salad.
Is it okay to skip the eggs?
Yes, you can omit the eggs if you prefer. The salad will still be deliciously creamy and flavorful, though eggs add a classic richness that many love.
Can I make this salad vegan?
To make a vegan version, substitute the mayonnaise with a vegan mayo and replace the hard-boiled eggs with chopped tofu or omit them altogether. The rest of the ingredients naturally fit into a plant-based diet.
How long can I refrigerate this potato salad?
Store the salad in a tightly sealed container and consume within 3 to 4 days for the best taste and food safety.
Can I prepare the Classic Potato Salad Recipe the day before?
Yes! In fact, preparing it a day ahead enhances the flavors as they meld together nicely during refrigeration.
Final Thoughts
There’s something joyfully simple and satisfying about this Classic Potato Salad Recipe that makes it a timeless favorite in any kitchen. Whether you’re gathering for a casual cookout or just want a comforting side, this recipe promises to deliver creamy, flavorful bites that everyone will love. Give it a try, and watch how quickly it becomes a star on your table!
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Classic Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Classic Potato Salad is a creamy and tangy side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, crisp celery, sharp red onions, and hard-boiled eggs, it’s dressed in a flavorful mixture of mayonnaise, sweet relish, and mustard, seasoned with paprika and black pepper. Easy to prepare and sure to please a crowd.
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: Place the potatoes in a large saucepan and cover with water so that there is 1-2 inches of water above the potatoes. Cook them over medium heat until fork tender, about 15-20 minutes depending on size.
- Cool and Peel: Remove the cooked potatoes and transfer them immediately to a large bowl of ice water to stop the cooking process and make peeling easier. Let them sit in the ice water for about 5 minutes.
- Prep the Potatoes: Peel the skins off the cooled potatoes, rinse as needed, and cut them into small, bite-sized cubes.
- Combine Veggies and Eggs: In a large bowl, gently combine the cubed potatoes, finely chopped celery, chopped red onion, and chopped hard-boiled eggs.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika until smooth and well blended.
- Toss the Salad: Pour the dressing over the potato mixture and stir gently until all ingredients are evenly coated.
- Chill: Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld. Garnish with additional paprika if desired.
- Store Leftovers: Store any leftover potato salad in an airtight container in the refrigerator to keep fresh.
Notes
- Boil potatoes until just fork tender to avoid mushy salad.
- Using ice water cools the potatoes quickly and makes peeling easier.
- For best flavor, chill the salad at least 1 hour before serving.
- You can substitute yellow mustard with Dijon for a slightly different tang.
- Store leftovers in a sealed container and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
