Classic Potato Salad

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Classic Potato Salad

A timeless side dish, classic potato salad is creamy, tangy, and packed with comforting flavors. Perfect for picnics, barbecues, and holiday gatherings, it’s a versatile dish that pairs well with grilled meats, sandwiches, or even on its own as a light meal.

Ingredients

Potatoes:

  • 2 pounds (about 4–5 medium) Yukon Gold or red potatoes, peeled and cut into 1-inch cubes

  • 1 tablespoon salt (for boiling water)

Dressing:

  • 1 cup mayonnaise (or half mayo, half Greek yogurt for lighter option)

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon sugar (optional, balances acidity)

  • Salt and black pepper to taste

Mix-ins:

  • 3 celery stalks, finely diced

  • ½ medium red onion, finely diced

  • 3 hard-boiled eggs, chopped

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the potatoes:
    Place the cubed potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce heat and simmer 10–12 minutes until potatoes are tender but not mushy. Drain and let cool slightly.

  2. Prepare the dressing:
    In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Adjust seasoning to taste.

  3. Combine:
    In a large mixing bowl, combine warm potatoes, celery, red onion, and chopped eggs. Pour dressing over the top and gently fold until everything is coated. Taste and adjust seasoning.

  4. Chill:
    Cover and refrigerate for at least 1 hour before serving. This allows flavors to meld beautifully.

  5. Garnish:
    Sprinkle chopped parsley over the salad just before serving.

Notes & Tips

  • Potato choice matters: Yukon Gold are creamy and hold their shape well. Red potatoes are firmer and slightly waxy. Avoid russets—they can get too mushy.

  • Don’t overcook potatoes: You want them tender but intact for the perfect texture.

  • Make ahead: Potato salad tastes even better after a few hours or overnight.

  • Flavor variations: Add pickles, pickle juice, chopped dill, or a pinch of paprika for a different twist.

  • Dairy alternative: Use Greek yogurt for a lighter, tangier salad.

Servings

  • Makes about 6–8 servings as a side dish.

  • Nutritional Information (per serving, approx.)

  • Calories: 250

  • Fat: 15 g

  • Saturated Fat: 2.5 g

  • Carbohydrates: 28 g

  • Fiber: 2 g

  • Protein: 4 g

  • Sodium: 350 mg

Benefits

  • Provides complex carbs from potatoes for energy.

  • Contains vitamins C & B6 from potatoes and celery.

  • Offers protein from eggs and mayonnaise (or yogurt).

  • A comforting, crowd-pleasing dish that’s versatile and easy to customize.

Q&A for Classic Potato Salad

Q: Can I make this vegan?
A: Yes! Use vegan mayonnaise and skip the eggs, or substitute with mashed chickpeas for texture.

Q: How long does it last?
A: Keep refrigerated in an airtight container for 3–4 days.

Q: Can I boil potatoes with skins on?
A: Absolutely. Leaving skins on adds nutrients and texture. Just peel if desired before serving.

Q: Can I add bacon?
A: Definitely! Crispy bacon bits are a popular addition for extra flavor.

Q: Should I mix potatoes while hot or cold?
A: Warm potatoes absorb the dressing better, creating a creamier salad.

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