Classic Creamy Potato Salad

It’s funny how some dishes just become synonymous with comfort and gatherings. For me, classic creamy potato salad is right up there. Growing up, summer barbecues and family picnics were simply incomplete without a big bowl of this creamy, tangy goodness sitting proudly on the table. I’ve made potato salad countless times, tweaking it here and there over the years, but this particular recipe, the one I’m sharing with you today, is the one that consistently earns rave reviews. My family devours it, friends always ask for the recipe, and even my pickiest eaters can’t resist a scoop (or two!). It’s the perfect balance of creamy and tangy, with just the right amount of texture from the potatoes and celery. Whether you’re a seasoned cook or just starting out, this classic creamy potato salad is guaranteed to be a crowd-pleaser and a staple in your recipe repertoire. Get ready to experience potato salad perfection!

Ingredients

• Potatoes: 5 lbs of Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes. Yukon Golds offer a creamy texture while Russets provide a fluffier consistency – both work wonderfully!
• Mayonnaise: 1 ½ cups of good quality mayonnaise. Full-fat mayonnaise is recommended for the richest flavor and creamiest texture.
• Yellow Mustard: ¼ cup of yellow mustard. Adds a tangy kick and classic potato salad flavor.
• Celery: 2 stalks of celery, finely diced. Provides a refreshing crunch and subtle flavor.
• Red Onion: ½ red onion, finely diced. Offers a mild bite and beautiful color contrast.
• Dill Pickles: ½ cup of dill pickle relish or finely chopped dill pickles. Essential for that signature tangy, briny flavor.
• Hard-Boiled Eggs: 4 large eggs, hard-boiled, peeled, and chopped. Adds richness and protein. (Optional, but highly recommended for classic creamy potato salad).
• Fresh Parsley: ¼ cup of fresh parsley, finely chopped. Provides a fresh, herbaceous note and visual appeal.
• Salt: 1 ½ teaspoons of salt, or to taste. Enhances all the flavors.
• Black Pepper: 1 teaspoon of black pepper, or to taste. Adds a subtle spice and depth of flavor.

Instructions

1. Prepare the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and simmer gently until the potatoes are fork-tender, about 12-15 minutes. You should be able to easily pierce a potato cube with a fork without it falling apart. Avoid overcooking, as mushy potatoes will result in a less desirable texture.
2. Drain and Cool the Potatoes: Once the potatoes are cooked, carefully drain them in a colander. To stop the cooking process and prevent them from becoming mushy, immediately rinse the potatoes with cold water. Let the potatoes cool completely. You can speed up the cooling process by spreading them out on a baking sheet or placing them in the refrigerator for a short time. Cooling the potatoes is crucial for preventing the mayonnaise from becoming runny and ensuring the salad has the right consistency.
3. Prepare the Eggs: While the potatoes are cooking, prepare the hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat and cover it. Let the eggs sit in the hot water for 10-12 minutes for perfectly hard-boiled eggs. After 12 minutes, transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. Once cooled, peel the eggs and chop them into your desired size. For potato salad, a medium chop works best, allowing for noticeable pieces of egg without overpowering the other ingredients.
4. Prepare the Vegetables and Dressing: While the potatoes and eggs are cooling, prepare the other ingredients. Finely dice the celery and red onion. If using whole dill pickles instead of relish, finely chop them. Chop the fresh parsley. In a large bowl, whisk together the mayonnaise, yellow mustard, salt, and black pepper. This forms the creamy and tangy base of your potato salad dressing. Taste the dressing and adjust seasoning as needed. Some people prefer a tangier dressing, in which case you can add a little more mustard or even a splash of white wine vinegar or lemon juice.
5. Combine Ingredients: Once the potatoes are completely cooled, gently transfer them to the bowl with the dressing. Add the diced celery, red onion, dill pickle relish (or chopped pickles), and chopped hard-boiled eggs. Gently fold all the ingredients together until the potatoes and vegetables are evenly coated in the creamy dressing. Be careful not to overmix, as this can break down the potatoes and make the salad mushy. You want to maintain some texture from the potato cubes.
6. Chill and Serve: Cover the bowl tightly with plastic wrap or transfer the potato salad to an airtight container. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly. Chilling is essential for the best flavor and texture of potato salad. Before serving, give the potato salad a gentle stir. Garnish with extra chopped fresh parsley, if desired, for a pop of color. Serve chilled and enjoy!

Nutrition Facts

(Approximate values per serving – based on 10 servings per recipe. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 10
• Calories per serving: Approximately 350-400 kcal
• Fat: 25-30g

Note: These values are estimates and should be used as a general guideline. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

This classic creamy potato salad is wonderfully straightforward to make, but allowing for chilling time is key for the best results.

• Prep Time: Approximately 30 minutes (includes peeling and chopping vegetables, boiling eggs, and cubing potatoes).
• Cook Time: Approximately 15 minutes (for boiling potatoes and eggs).
• Chill Time: Minimum 2 hours, ideally overnight.

Total Time (excluding chilling): Approximately 45 minutes.

Plan Ahead: While the active preparation time is less than an hour, remember to factor in the chilling time. Making this potato salad ahead of time, even the day before, is highly recommended. This allows the flavors to develop and deepen, resulting in an even more delicious final product. It also makes it a perfect dish for potlucks, picnics, and gatherings where you want to get ahead of the cooking schedule.

How to Serve

Classic creamy potato salad is incredibly versatile and pairs beautifully with a wide array of dishes. Here are some delightful ways to serve it:

• Barbecue Side Dish: Potato salad is an absolute must-have at any barbecue. It complements grilled burgers, hot dogs, ribs, chicken, and steak perfectly. The creamy coolness offers a refreshing contrast to the smoky, savory flavors of grilled meats.
• Picnic Essential: No picnic basket is complete without a container of potato salad. It’s easy to transport, holds up well at room temperature for a reasonable amount of time (especially if kept in a cooler), and is a crowd-pleasing favorite for outdoor gatherings.
• Potluck Superstar: Bringing potato salad to a potluck is always a winning choice. It’s a dish that travels well, can be made in large quantities, and is almost universally loved. It requires minimal reheating or on-site preparation, making it a stress-free contribution.
• Summer Salad Staple: During the warmer months, potato salad is a refreshing and satisfying side dish for countless meals. It’s excellent alongside sandwiches, wraps, and light summer entrees.
• Holiday Feast Addition: Don’t limit potato salad to just summer events! It’s a welcome addition to holiday meals, especially Easter, Memorial Day, Labor Day, and even Thanksgiving or Christmas as a comforting and familiar side.
• Paired with Cold Cuts and Sandwiches: Potato salad is a classic accompaniment to cold cut platters and deli sandwiches. Its creamy texture and tangy flavor enhance the savory notes of ham, turkey, roast beef, and other sandwich fillings.
• Alongside Grilled Vegetables: For a vegetarian or lighter meal, potato salad is delicious served with grilled vegetables like corn on the cob, zucchini, bell peppers, and asparagus. It provides a hearty and flavorful element to the meal.
• As a Light Lunch: On a warm day, a scoop of potato salad on a bed of lettuce or alongside some sliced tomatoes can make a satisfying and refreshing light lunch.

Additional Tips for Perfect Potato Salad

Elevate your classic creamy potato salad from good to exceptional with these helpful tips:

1. Choose the Right Potatoes: The type of potato you use significantly impacts the texture of your potato salad. Yukon Gold potatoes are a fantastic choice for creamy potato salad as they have a naturally buttery and slightly waxy texture that holds its shape well after cooking. Russet potatoes, on the other hand, are starchier and fluffier, which can also work, but they may become drier and require a bit more mayonnaise for creaminess. Avoid using waxy potatoes like red potatoes if you prefer a classic creamy texture; they are better suited for salads where you want the potatoes to remain firm.
2. Don’t Overcook the Potatoes: Overcooked potatoes become mushy and absorb too much water, resulting in a watery and less appealing potato salad. Cook the potatoes just until they are fork-tender – easily pierced with a fork but not falling apart. Start checking for doneness around 10-12 minutes of simmering.
3. Cool Potatoes Properly: Cooling the potatoes completely before adding the dressing is crucial. Warm potatoes will absorb too much dressing, making the salad dry later on. They can also cause the mayonnaise to separate and become oily. Rinsing the drained potatoes with cold water helps to stop the cooking process and cool them down quickly. Spreading them out on a baking sheet or refrigerating them speeds up the cooling process further.
4. Make the Dressing Ahead: Preparing the dressing in advance allows the flavors to meld and deepen. You can make the dressing a few hours ahead or even the day before and store it in the refrigerator. This also saves time when you are ready to assemble the potato salad.
5. Taste and Adjust Seasoning: Seasoning is key to a flavorful potato salad. Don’t be afraid to taste the dressing and the assembled salad and adjust the salt, pepper, and mustard to your liking. Remember that chilling can sometimes mute flavors, so you might need to add a little more seasoning before serving.
6. Add a Touch of Acidity: A bit of acidity brightens the flavors of potato salad and cuts through the richness of the mayonnaise. Yellow mustard provides some tang, but you can also add a splash of white wine vinegar, apple cider vinegar, or lemon juice to the dressing for an extra zing. Start with a small amount and add more to taste.
7. Incorporate Textural Contrast: While creamy potato salad is delicious, adding some textural contrast elevates it even further. Finely diced celery and red onion provide a pleasant crunch. Dill pickles or dill pickle relish add a briny bite and crispness. You can also experiment with adding other crunchy elements like chopped bell peppers or even crumbled bacon (for non-vegetarian versions).
8. Don’t Skimp on the Mayonnaise: Mayonnaise is the heart of creamy potato salad, so using a good quality, full-fat mayonnaise is recommended for the best flavor and texture. Light or reduced-fat mayonnaise can be used, but the flavor and creaminess may be compromised. If you prefer a lighter option, consider substituting a portion of the mayonnaise with Greek yogurt for a tangier and slightly healthier twist.

Frequently Asked Questions (FAQ) About Classic Creamy Potato Salad

Q1: What are the best potatoes to use for creamy potato salad?

A: Yukon Gold potatoes are generally considered the best choice for creamy potato salad. They have a buttery, slightly waxy texture that holds up well after boiling and doesn’t become too mushy. Russet potatoes can also be used, but they are starchier and may require a bit more mayonnaise to achieve the desired creaminess. Avoid waxy potatoes like red potatoes if you prefer a truly creamy texture.

Q2: Can I make potato salad ahead of time?

A: Absolutely! In fact, making potato salad ahead of time is highly recommended. Potato salad tastes even better after the flavors have had time to meld together in the refrigerator. You can make it up to 2-3 days in advance. Just store it in an airtight container in the refrigerator.

Q3: How long does potato salad last in the refrigerator?

A: Properly stored in an airtight container in the refrigerator, potato salad will generally last for 3-4 days. It’s important to keep it refrigerated to prevent bacterial growth, especially since it contains mayonnaise and eggs. Always check for any signs of spoilage (off smell or taste) before consuming.

Q4: Can I freeze potato salad?

A: Freezing potato salad is generally not recommended. Mayonnaise tends to separate and become watery when thawed, and the texture of the potatoes and other vegetables can also change and become mushy. For the best quality and texture, it’s best to make and enjoy potato salad fresh or within a few days of making it.

Q5: How can I make potato salad healthier?

A: There are several ways to make potato salad healthier:

• Reduce Mayonnaise: Substitute some of the mayonnaise with plain Greek yogurt for a lower-fat and higher-protein option.
• Use Light Mayonnaise: Opt for a light or reduced-fat mayonnaise, although this may slightly alter the flavor and texture.
• Add More Vegetables: Increase the amount of celery, onion, and other vegetables to boost the nutritional value and fiber content.
• Use Olive Oil Based Mayonnaise: Choose mayonnaise made with olive oil instead of soybean oil.
• Control Portion Sizes: Be mindful of serving sizes, as potato salad can be calorie-dense due to the mayonnaise.

Q6: What can I add to potato salad to make it more flavorful?

A: To boost the flavor of your potato salad, try these additions:

• Fresh Herbs: Incorporate fresh dill, chives, or tarragon in addition to parsley.
• Spices: Add a pinch of paprika, celery seed, or onion powder to the dressing.
• Hot Sauce: A dash of your favorite hot sauce can add a subtle kick.
• Pickled Vegetables: Experiment with adding other pickled vegetables like gherkins, cornichons, or even pickled jalapenos for extra tang and flavor.
• Bacon (for non-vegetarians): Crispy crumbled bacon adds a smoky, savory flavor.

Q7: My potato salad is too dry. How can I fix it?

A: If your potato salad is too dry, you can easily fix it by adding a bit more mayonnaise or a splash of milk or cream to loosen it up. Start with a tablespoon or two at a time and mix it in gently until you reach your desired consistency. Taste and adjust seasoning if needed.

Q8: Can I make potato salad without eggs?

A: Yes, you can definitely make potato salad without eggs. Simply omit the hard-boiled eggs from the recipe. The potato salad will still be delicious and creamy without them. Eggs add richness and protein, but they are not essential for a classic creamy potato salad. Many people prefer potato salad without eggs, and it’s a great option for those with egg allergies or dietary preferences.

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