When it comes to classic comfort food that instantly brings people together, this Potato Salad Recipe truly shines. Creamy, flavorful, and bursting with just the right amount of tang and texture, it’s the perfect side dish for picnics, barbecues, or any gathering where you want to impress without spending hours in the kitchen. Each bite offers a delightful mix of tender potatoes, crisp celery, savory eggs, and a luscious, slightly tangy dressing that invites smiles all around the table.
Ingredients You’ll Need
These ingredients may be simple staples, but each one plays an essential role in creating the perfect balance of creaminess, crunch, and flavor in your Potato Salad Recipe. From the earthy potatoes to the zingy pickle relish, every component contributes something special to this timeless dish.
- 6 medium potatoes (around 3 pounds): Choose firm, waxy potatoes for the best texture that holds up well when boiled and mixed.
- 1 onion, chopped: Adds a sharp, savory bite that complements the creamy dressing.
- 1 celery stalk, chopped: Brings a refreshing crunch that balances the soft potatoes and creamy elements.
- 4 eggs, hard-boiled and peeled: Adds richness and protein, enhancing both texture and flavor.
- 2 tablespoons white distilled vinegar: Introduces just the right amount of tang to brighten the salad.
- 1 cup mayonnaise: The creamy base that binds the salad together and provides decadent smoothness.
- 1 tablespoon yellow mustard: Offers a subtle sharpness and depth to the dressing.
- 2 tablespoons pickle relish: Infuses a sweet and savory note with a touch of crunch.
- Salt and pepper to taste: Essential seasonings to bring out all the flavors.
- Garnish – 2 spring onions, sliced: Adds a fresh, mild onion aroma and a pop of color.
- Garnish – 1 teaspoon paprika: Gives a beautiful hue and a gentle smoky warmth.
How to Make Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by scrubbing and peeling your potatoes, then cut them into one-inch cubes. This size ensures they cook evenly without becoming mushy. Place them in a large pot, cover with water, and bring to a gentle boil over medium-high heat. Cooking the potatoes until just firm-tender, about 10 minutes, is key—test with a fork to make sure they’re done but still hold their shape beautifully. Drain and set aside to cool completely before mixing.
Step 2: Chop and Combine the Veggies
While your potatoes cool, chop the onion and celery finely. These fresh ingredients add a wonderful texture contrast and a necessary zing to the creamy base. Toss them gently with the cooled potatoes in a roomy mixing bowl, ensuring an even distribution for every bite.
Step 3: Add the Eggs
Hard-boil your eggs until firm (about 10-12 minutes), then cool and peel. You can either chop the eggs or press them through a cooling rack right over your potato mixture—this creates lovely little egg pieces that mingle perfectly with the other textures. The eggs bring a rich dimension to your Potato Salad Recipe that can’t be beat.
Step 4: Mix the Dressing
In a separate bowl, whisk together mayonnaise, yellow mustard, pickle relish, white distilled vinegar, and a pinch of salt and pepper. This dressing is the heart of your potato salad, balancing creaminess with tang and a little sweet crunch. Taste as you go and adjust seasoning until it feels just right for you.
Step 5: Fold and Garnish
Carefully fold the dressing into your potato, egg, and vegetable mixture. Be gentle to coat everything evenly without breaking the potato chunks. Finish by sprinkling sliced spring onions and a dash of paprika over the top—this final touch not only adds vibrant color but also a hint of fresh and smoky notes that elevate the entire dish.
How to Serve Potato Salad Recipe
Garnishes
Garnishes are the little extras that make your Potato Salad Recipe pop on the table. The spring onions bring freshness and subtle crunch, while paprika adds visual appeal and a slight smoky warmth. For an extra flair, you might add a few chopped fresh herbs like dill or parsley, which can brighten flavors even more without overpowering.
Side Dishes
This salad is a star companion to grilled meats like burgers, hot dogs, or chicken. It also pairs beautifully with roasted vegetables or sandwiches for a satisfying picnic or casual meal. The creamy, tangy profile of this potato salad balances smoky, spicy, or savory dishes brilliantly, making it incredibly versatile on any menu.
Creative Ways to Present
Elevate your presentation by serving the potato salad in hollowed-out tomato cups or on a bed of crisp lettuce leaves. For gatherings, individual portions in small mason jars make for a charming and convenient serving option. Adding different colored potatoes, such as purple or red, can also turn this classic into a visual feast sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
This Potato Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Letting it rest allows the flavors to meld even more deeply, so leftovers often taste better the next day. Just give it a gentle stir before serving to bring everything back together.
Freezing
Because of the mayonnaise and egg content, freezing potato salad is not recommended as it can change the texture and flavor significantly. It’s best enjoyed fresh or refrigerated.
Reheating
Potato salad is typically served cold or at room temperature. If you prefer it slightly warmer, take it out of the fridge 20-30 minutes before serving. Avoid microwaving, as it can break down the dressing and alter the texture unfavorably.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! Waxy potatoes like Yukon Gold or red potatoes hold their shape best, but you can experiment with different varieties to find your favorite texture and flavor.
How can I make this potato salad recipe healthier?
Try using Greek yogurt or a light mayo alternative instead of full-fat mayonnaise to reduce calories and fat while keeping creaminess. Adding more fresh herbs and vegetables can also amp up nutrition and flavor.
Is it okay to add other vegetables or ingredients?
Yes! Feel free to toss in chopped pickles, bell peppers, or even crispy bacon bits. Just be mindful of balancing flavors so the classic taste stays intact.
Can I prepare this Potato Salad Recipe ahead of time?
Definitely. Making it a few hours ahead or even the day before enhances the flavors, making your salad tastier and saving you time on the day of your event.
What’s the secret to perfect boiled eggs for this salad?
Boil eggs for about 10-12 minutes, then immediately cool them in ice water to stop cooking and make peeling easier. This ensures a firm yolk and smooth texture perfect for your salad.
Final Thoughts
This Potato Salad Recipe has been a cherished favorite for good reason. Its creamy, tangy, and crunchy flavors come together to create a dish that feels both nostalgic and refreshingly delicious. Give it a try at your next gathering—you’ll soon discover why it’s a crowd-pleaser that everyone keeps asking for!
PrintPotato Salad Recipe
This classic creamy potato salad is a perfect side dish for potlucks, picnics, and barbecues. Made with tender medium potatoes, crunchy celery and onion, hard-boiled eggs, and a tangy mayonnaise-based dressing with mustard and pickle relish, it’s easy to prepare and always a crowd favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Potato Salad
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 eggs, hard-boiled and peeled
Dressing
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- Salt and pepper to taste
Garnish
- 2 spring onions, sliced
- 1 teaspoon paprika
Instructions
- Prepare Potatoes: Scrub, peel, and cut the potatoes into one-inch cubes to ensure even cooking.
- Boil Potatoes: Place the potato cubes in a large pot and cover them with water. Boil over medium-high heat for about 10 minutes, checking doneness by inserting a fork; the potatoes should be firm-tender. Drain and set aside to cool.
- Chop Vegetables: Once potatoes have cooled, place them in a large mixing bowl. Chop the onion and celery, then add them to the potatoes.
- Prepare Eggs: Hard-boil the eggs, then cool and peel them. Use a cooling rack over the potato mixture bowl to push the eggs through the wire openings or chop the eggs and add them directly to the bowl.
- Make Dressing: In a separate bowl, combine mayonnaise, yellow mustard, pickle relish, white vinegar, salt, and pepper. Mix well until smooth.
- Combine Salad: Fold the dressing gently into the potato mixture to evenly coat all ingredients without mashing the potatoes.
- Garnish and Serve: Sprinkle paprika and sliced spring onions on top before serving for extra flavor and color.
Notes
- Use medium potatoes such as Yukon Gold or red potatoes for best texture and flavor.
- Ensure potatoes are cooled before mixing with mayonnaise to prevent the dressing from becoming oily.
- For a tangier salad, adjust the amount of vinegar and mustard to taste.
- Can be made a few hours ahead and refrigerated to allow flavors to meld.
- Leftovers keep well covered in the fridge for 3-4 days.