Get ready to embrace a timeless culinary favorite with the ultimate classic potato salad recipe. This isn’t just another side dish; it’s a nostalgic journey to backyard barbecues and festive potlucks, promising a creamy, flavorful experience that will leave everyone asking for more. Featuring perfectly tender potatoes, generously combined with rich hard-boiled eggs, crunchy celery, aromatic red onion, and tangy dill pickles, all bound together by a luscious, savory dressing, this recipe is designed to be the last potato salad recipe you’ll ever need. The secret to its unparalleled taste lies in making it ahead of time, allowing the flavors to meld and deepen, transforming simple ingredients into a symphony of taste.
This classic potato salad is an absolute showstopper for any gathering, from casual backyard cookouts to celebratory potlucks. If you’re planning a feast and looking for more crowd-pleasing favorites to complement your spread, be sure to explore these delicious options: a hearty Baked Beans with Bacon, a refreshing Pea Salad, or a vibrant Avocado and Tomato Salad. Each of these recipes offers a unique flavor and texture profile that pairs beautifully with the creamy richness of potato salad, ensuring a memorable meal for all your guests.
My love affair with potato salad dates back many years. It’s a dish that evokes warmth, comfort, and the joyous spirit of summer. Despite my long tenure as a food blogger, I realized there was a gaping hole in my recipe collection: a truly traditional, quintessential potato salad. While I deeply appreciate more adventurous variations, such as this delightful Potato Salad with Corn and Poblanos, I knew it was time to share the classic that forms the foundation of all potato salads.
The reason for the delay? I admit, I’m quite particular when it comes to my potato salad. I craved a recipe that perfectly captured the balance of creamy texture, subtle tang, and satisfying crunch I adore. After much experimentation and fine-tuning, I’m thrilled to finally present a recipe that meets my high standards and, I believe, will become a staple in your kitchen. This particular potato salad recipe is generously packed with perfectly cooked potatoes, finely chopped hard-boiled eggs, zesty pickles, and, of course, enveloped in a rich, creamy dressing that defines the dish. I personally prefer my potatoes to maintain their shape, offering a pleasant bite, but for those who favor a softer, almost mashed texture, I’ve included valuable tips and tricks below to help you achieve your desired consistency.
Consider your search for the perfect potato salad over! This recipe is precisely what you need, arriving just in time to elevate all your upcoming outdoor celebrations, from casual family dinners to grand backyard BBQs and festive holiday gatherings. Prepare to delight your taste buds and impress your guests with this unbeatable classic.
Essential Ingredients for the Perfect Potato Salad
Crafting an exceptional potato salad begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture. Here’s a closer look at what you’ll need and why:
- Potatoes: For this recipe, Yukon Gold potatoes are my unequivocal favorite. Their naturally buttery flavor and creamy texture, combined with their ability to hold their shape beautifully after cooking, make them ideal for potato salad. Unlike some other varieties that can become mushy, Yukon Golds offer a delightful firm-yet-tender bite. If you can’t find Yukon Golds, waxy red or new potatoes are also excellent choices for maintaining structure.
- Mayonnaise: The heart of the creamy dressing! I typically opt for full-fat mayonnaise for its rich flavor and luxurious texture, which contributes significantly to the salad’s indulgence. However, if you’re looking to lighten things up slightly, a good quality low-fat mayonnaise can certainly be substituted without compromising too much on the overall consistency. Just be sure to choose a brand you love.
- Mustard: Dijon mustard brings a sophisticated, subtly spicy, and tangy kick to the dressing, elevating the flavor profile beyond just creamy. It adds a depth that yellow mustard typically doesn’t. If you prefer a more traditional, sharper flavor, classic yellow mustard can absolutely be used as a substitute, adjusting to your personal taste preference.
- Pickle Juice: This is a secret weapon! Many classic recipes call for vinegar for acidity, but swapping it out for a splash of pickle juice adds not only the essential tang but also an incredible, nuanced pickle flavor that ties all the ingredients together beautifully. It’s a game-changer for enhancing that signature potato salad zest.
- Smoked Paprika: A pantry staple that adds wonderful complexity. While regular paprika offers color, smoked paprika delivers a rich, earthy, and slightly smoky undertone that transforms the dressing, adding an extra layer of savory depth. I almost always reach for smoked paprika for this very reason, but if you only have sweet or regular paprika on hand, it will still work, just with a slightly different flavor profile.
- Eggs: Hard-boiled eggs are a non-negotiable for me in a classic potato salad. They add a delightful creaminess and protein, enriching the salad’s texture and substance. My recipe calls for three boiled eggs, chopped, but if you’re like me and adore eggs in your potato salad, feel free to add an extra one or even two for a more pronounced eggy goodness.
- Red Onion: For a subtle sharpness and a hint of sweetness, diced red onion is perfect. Its milder flavor compared to white or yellow onions prevents it from overpowering the other delicate ingredients, offering just the right amount of savory bite and vibrant color.
- Dill Pickles: When it comes to pickles in potato salad, I am firmly on “Team Dill.” Their briny, tangy crunch provides a fantastic contrast to the creamy potatoes. If you’re a fan of sweet pickles, you can certainly use them to achieve a different flavor profile, but for that truly classic, savory potato salad, dill pickles are the way to go.
- Celery: Don’t underestimate the power of celery! It’s crucial for adding a refreshing crunch and a subtle, fresh herbaceous note that cuts through the richness of the dressing. Finely diced celery ensures every bite has that essential textural contrast.
- Salt and Pepper: The foundation of all good seasoning! It is absolutely paramount to season this potato salad generously and to taste. Potatoes, in particular, absorb a lot of seasoning, so don’t be shy. A good balance of salt and freshly ground black pepper will bring out all the magnificent flavors.
Crafting Your Perfect Classic Potato Salad: A Step-by-Step Guide
Making a truly memorable potato salad is simpler than you might think. Follow these detailed steps to achieve a perfectly balanced and utterly delicious result:
- Prepare the Potatoes: Begin by thoroughly cleaning your Yukon Gold potatoes. There’s no need to peel them; the skin of Yukon Golds is thin and tender, adding both flavor and nutrients. Dice the potatoes into approximately 1/2-inch pieces. I find that dicing them before boiling helps them cook more evenly and maintain their shape better, resulting in a neater, more aesthetically pleasing salad.
- Boil the Potatoes: Bring a large pot of water to a rolling boil. Crucially, salt the water generously – think of it like pasta water. This seasons the potatoes from the inside out, which is vital for overall flavor. Add your diced potatoes to the boiling water and cook until they are fork-tender. This usually takes about 10-15 minutes, depending on the size of your dice. Be careful not to overcook them, as mushy potatoes will lead to a less desirable texture in your finished salad. Once cooked, drain them thoroughly and set aside.
- Whip Up the Dressing: While your potatoes are boiling, prepare the creamy dressing. In a large bowl (ideally one big enough to hold all the salad ingredients later, saving you an extra dirty dish), combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of pickle juice, and 1/2 teaspoon of smoked paprika. Whisk these ingredients together until they are smooth and well-combined. This forms the rich, flavorful base for your potato salad.
- Combine Potatoes and Dressing: As soon as your drained potatoes are still warm, transfer them to the large bowl with the prepared dressing. Gently fold the warm potatoes into the dressing. The warmth of the potatoes is key here, as it helps them absorb the dressing more effectively, infusing every bite with flavor.
- Add the Mix-ins: Now, it’s time to incorporate the remaining ingredients that add texture and zest. To the bowl, add the 3 chopped hard-boiled eggs, 1/2 cup of diced red onion, 1/2 cup of diced dill pickles, and 1/2 cup of diced celery.
- Mix and Season: Gently mix all the ingredients together until everything is evenly coated in the creamy dressing. Be careful not to mash the potatoes too much if you prefer them to retain their shape. At this stage, it’s crucial to season the salad to taste with salt and freshly ground black pepper. Remember, potatoes need a good amount of seasoning, so don’t hesitate to add more until it tastes just right.
- Chill for Flavor Development: Cover the bowl tightly with plastic wrap and refrigerate the potato salad for at least 2 hours. For the absolute best results and a truly developed flavor, I highly recommend chilling it overnight. This resting period allows all the ingredients to meld together, creating a harmonious and deeply satisfying taste.
- The Final Creamy Touch: Just before serving, remove the potato salad from the refrigerator. You’ll notice that the potatoes have absorbed a good amount of the dressing during chilling, which is exactly what we want for maximum flavor penetration. To restore that perfect creamy consistency, stir in the remaining 1/3 cup of mayonnaise. Taste again and adjust the seasoning with more salt and pepper if necessary. A final sprinkle of smoked paprika on top for garnish and an extra hint of flavor is always a welcome touch!
Pro Tips for Potato Salad Perfection
Achieving your ideal potato salad is all about the details. Here are some invaluable tips and tricks to ensure your classic potato salad is nothing short of perfect, catering to all preferences:
- Potato Texture Control: As mentioned, I prefer my potatoes to hold their shape, offering a satisfying bite. To achieve this, follow the cooking instructions precisely, ensuring they are fork-tender but not mushy. If, however, you prefer a softer, more “mashed” consistency where the potatoes subtly fall apart, you have a couple of options. You can either cook the diced potatoes a bit longer until they are very soft, or you can boil the potatoes whole with their skins on. After boiling them whole, let them cool slightly, then peel and dice them. Cooking them whole tends to make them softer and more prone to breaking down when mixed, giving you that desired creamier, less chunky texture.
- Seasoning is Key: I cannot stress this enough: always taste and adjust your seasoning! Potatoes are notorious for absorbing salt, so what might seem like enough initially may not be sufficient after the salad has chilled and the flavors have settled. Start with the suggested amount, mix everything, and then taste. Add more salt and freshly ground black pepper as needed until the flavors truly pop. Don’t be afraid to keep tasting and adjusting.
- Make Ahead for Best Flavor: This is a non-negotiable tip for maximum flavor. While you can certainly serve this potato salad immediately, its true potential is unlocked after it has chilled for at least 2 hours, and ideally, overnight. The resting period allows the potatoes and other ingredients to fully absorb the dressing, leading to a much richer, more cohesive, and deeply satisfying flavor profile. Plan accordingly for your event!
- Garnish for Appeal: A simple garnish can elevate your potato salad from delicious to dazzling. Before serving, sprinkle a little extra smoked paprika on top for a beautiful color contrast and an added hint of smoky flavor. Freshly chopped parsley, chives, or dill can also add a burst of freshness and visual appeal.
- Proper Storage: Store any leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Due to the mayonnaise and eggs, it’s crucial to keep it chilled and avoid leaving it at room temperature for extended periods, especially during warm weather.
Exciting Potato Salad Variations to Explore
While this classic recipe is a masterpiece on its own, potato salad is wonderfully versatile, inviting endless possibilities for customization. Feel empowered to make this dish truly your own by experimenting with different ingredients. You can confidently omit any of the listed ingredients you don’t care for, or elevate your salad by incorporating some of these exciting additions:
- Crispy Bacon: For an irresistible smoky and savory kick, crumble some crispy bacon bits into your potato salad. It adds a fantastic textural contrast and a depth of flavor that’s hard to beat.
- Fresh Herbs: Elevate the freshness and aroma by stirring in a generous amount of fresh, finely chopped herbs. Parsley and dill are classic choices that complement potato salad beautifully, while chives or tarragon can add a more sophisticated touch.
- Sweet Peas: Add a touch of sweetness and vibrant color with cooked, thawed frozen peas. They bring a delicate texture and a mild, pleasant flavor that pairs surprisingly well with the creamy dressing.
- Green Onions: For a milder onion flavor and a pop of green, swap red onion for sliced green onions (scallions). They offer a fresh, subtle oniony note without the pungency of raw red onion.
- Tangy Sour Cream or Greek Yogurt: For a lighter yet still creamy dressing with an extra tangy zing, consider replacing half of the mayonnaise with sour cream or plain Greek yogurt. This adds a lovely brightness and reduces some of the richness.
- Crunchy Bell Peppers: Finely diced red, yellow, or green bell peppers can add a lovely crunch, vibrant color, and a sweet, slightly peppery flavor.
- Piquant Capers or Olives: For a briny, salty punch, stir in a tablespoon or two of drained capers or finely chopped green olives. They provide an intense flavor burst that can awaken the palate.
- Spicy Kick: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper to the dressing, or finely minced jalapeño or serrano peppers for a fresh, spicy crunch.
- Garlic Powder: A hint of garlic powder can add another layer of savory depth to the dressing without being overpowering.
More Delightful Potato Recipes to Try
If you’re a true potato lover, your culinary adventures shouldn’t stop at potato salad! Potatoes are incredibly versatile and can be transformed into countless delicious dishes. Here are a few more fantastic potato recipes from our kitchen that you absolutely must try:
- Crispy Baked Potato Wedges: Perfect as a side or snack, these wedges are seasoned to perfection and baked until golden and crispy.
- Cheesy Ranch Potato Bake: An ultimate comfort food, this dish combines tender potatoes with creamy ranch and melted cheese.
- Slow Cooker Cheesy Potatoes: Effortlessly delicious, these cheesy potatoes are made in your crockpot, making them perfect for busy days.
- Greek Lemon Herb Roasted Potatoes: A burst of Mediterranean flavors with zesty lemon and aromatic herbs, roasted to perfection.
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Classic Potato Salad Recipe
Pin Recipe
A classic recipe, this is the last Potato Salad recipe you’ll need! Tender potatoes are combined with eggs, celery, onions, and a creamy dressing for this classic side dish. Make sure to make this ahead of time for the best results – the flavor gets better and better as it sits.
Ingredients
- 2 1/2 pounds Yukon gold potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1/2 teaspoon smoked paprika
- 3 boiled eggs chopped
- 1/2 cup diced red onion
- 1/2 cup diced dill pickles
- 1/2 cup diced celery
- Salt and pepper to taste
- 1/3 cup mayonnaise (for later)
Instructions
- Clean the potatoes well, then cut into 1/2” pieces.
- Bring a large pot of water to a boil, then salt generously. Cook the potatoes until fork tender. Drain and reserve.
- While the potatoes are cooking, combine 1 cup of the mayonnaise, the Dijon mustard, pickle juice, and smoked paprika in a large bowl.
- When the potatoes are done, add them to the bowl with the mayonnaise mixture. Add the eggs, onion, pickles, and celery. Mix everything to combine. Season to taste with salt and pepper.
- Cover and chill for at least 2 hours, but preferably overnight.
- When ready to serve, remove from the refrigerator and stir in the remaining 1/3 cup of mayonnaise. Taste again, and season with more salt and pepper, if needed.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Calories: 400kcal (20%),
Carbohydrates: 28g (9%),
Protein: 6g (12%),
Fat: 29g (45%),
Saturated Fat: 5g (31%),
Polyunsaturated Fat: 17g,
Monounsaturated Fat: 7g,
Trans Fat: 0g,
Cholesterol: 92mg (31%),
Sodium: 447mg (19%),
Fiber: 2g (8%),
Sugar: 7g (8%)