A classic side dish ideal for picnics, barbecues, and family get-togethers is potato salad. Though there are other ways to personalize this creamy and savory meal, the traditional recipe is still a favorite. We will go over what you need to know below to create a great homemade potato salad.
Ingredients
For the Salad:
- 2 lbs (900g) Yukon Gold or Russet potatoes (about 4-5 medium-sized potatoes)
- 3 hard-boiled eggs, chopped
- ½ cup celery, finely diced
- ½ cup red onion, finely diced
- ½ cup dill pickles, finely chopped (or sweet pickles for a sweeter taste)
- ¼ cup fresh parsley or dill, chopped
For the Dressing:
- ¾ cup mayonnaise
- 2 tbsp Dijon mustard (or yellow mustard for a milder taste)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tbsp sugar (optional, for a slightly sweet balance)
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Step-by-Step Instructions
Step 1: Cook the Potatoes
- Wash and peel the potatoes (peeling is optional, depending on preference).
- Cut them into bite-sized cubes for faster cooking.
- Place the potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook for about 10-15 minutes or until the potatoes are fork-tender. Be careful not to overcook them, as they may become mushy.
- Drain the potatoes and let them cool completely before assembling the salad.
Step 2: Prepare the Dressing
- In a mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and black pepper.
- Taste and adjust seasoning if necessary.
Step 3: Assemble the Salad
- In a large bowl, combine the cooled potatoes, chopped eggs, celery, red onion, pickles, and parsley.
- Pour the dressing over the salad and gently fold everything together until well-coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
Step 4: Serve and Enjoy
- Garnish with extra paprika, fresh herbs, or sliced boiled eggs before serving.
- Serve chilled as a side dish with grilled meats or sandwiches or as part of a picnic spread.
Tips for the Best Potato Salad
Choose the Right Potatoes: Yukon Gold or Red Potatoes hold their shape well, while Russets are softer and creamier.
Cool the Potatoes Properly: Letting them cool before adding dressing prevents a watery texture.
Use Fresh Ingredients: Fresh herbs and crunchy vegetables add texture and flavor.
Customize to Your Taste: Adjust seasoning, add bacon, chives, or a splash of pickle juice for more tang.
Variations
- German Potato Salad – Uses a tangy vinegar-based dressing with bacon.
- Southern Potato Salad – Often includes sweet relish and more mustard for extra tang.
- Healthy Potato Salad – Replace mayo with Greek yogurt for a lighter version.
Now you have the perfect potato salad recipe for any occasion! Try it out and enjoy a creamy, flavorful dish that everyone will love.
FAQs
How can I stop my potato salad from being too watery?
Thoroughly drain the cooked potatoes and allow them cool fully before adding the dressing to prevent a watery potato salad. Also, keep from overcooking the potatoes as they could get too mushy and cause extra moisture loss.
Potato salad keeps best in the refrigerator for what length of time?
Stashed in an airtight jar in the refrigerator, potato salad keeps for up to three to four days. Keep it cold always; avoid keeping it at room temperature for more than two hours to stop bacterial development.
Could I create ahead of time potato salad?
Correct! Actually, creating potato salad a day ahead lets the ingredients meld, which increases its taste. Just be careful to refrigerate it correctly and quickly mix it before serving.
Is potato salad freezeable?
Because potatoes might become mushy when frozen and mayonnaise-based sauces can split, freezing is not advised. If you have to save it long term, think about using a vinegar-based dressing.