Potato salad is a summer staple for a reason!
This delicious Potato Salad recipe is made with tender potatoes, a handful of ingredients and eggs, all tossed together with a quick, creamy and tangy dressing!
Potato salad tastes even better when prepared in advance and is therefore always the perfect dish!
Potluck Perfect Potato Salad
- Similar to pasta salad, potato salad is an inexpensive and filling side dish.
- Every family has their own favorite ingredient, so feel free to personalize it with your favorite ingredient.
- Make this dish ahead of time, making it ideal for potlucks or picnics.
- My potato salad recipe offers the perfect combination of crispiness, flavor and creaminess.
Ingredients for potato salad
Potatoes for potato salad
- Red potatoes or Yukon gold potatoes are our top choices for potato salad. They have a thinner skin and hold their shape well.
- Russet potatoes are gritty in texture and tend to fall apart, but they work if you just have some leftovers. Peel the potatoes if using roast or baked potatoes.
- Small potatoes, baby potatoes or new potatoes do not need to be peeled and they keep their shape well. They don’t absorb the dressing very well, so mash lightly if using baby potatoes.
add-ins
- Boiled eggs are a classic addition, but you can omit them if you like.
- Add crunch with radishes and celery.
- Customize it with your favorites: chopped dill or sweet pickles, cheddar cheese or crumbled bacon.
- Add flavor and freshness with herbs like dill, parsley or chives.
Potato Salad Dressing
The dressing combines all the flavors of a potato salad.
- Classic dressing: Ingredients like apple cider vinegar, Dijon mustard, sugar and sweet cucumber relish create a balanced and flavorful dressing.
- Mayonnaise Substitute: Substitute Miracle Whip for mayonnaise for a spicier flavor, or lighten up the dressing with half mayonnaise and half Greek yogurt.
variations
- Add sweet cucumbers or dill pickles instead of the sweet relish.
- Replace the apple cider vinegar with red wine vinegar or dill pickle juice.
- Stir in fresh herbs such as parsley, chives, basil, tarragon or thyme.
How to make potato salad
- Boil the potatoes and let them cool: Boil the potatoes in a large saucepan of salted water until tender. Drain well and let cool completely.
- Prepare add-ins: While the potatoes are cooking, chop the other ingredients (according to the recipe below).
- mix dressing: Mix the dressing in the bottom of a large bowl (one dish less for rinsing!) and stir in the cooked and cooled ingredients.
- Cool: Place in the fridge before serving to allow the flavors to blend. Season to taste with salt and black pepper.
Tips for the perfect potato salad
- Boil the potatoes until soft. Avoid overcooking so they don’t get mushy.
- Thin-skinned potatoes can be left unpeeled or easily peeled after cooking.
- Make sure the potatoes are cool before adding the dressing.
- Serve the salad generously, as the potatoes will soak up some of the dressing.
- Let the potato salad cool in the fridge before serving to allow the flavors to blend.
store leftovers
Refrigerator: Store leftover potato salad in the fridge for about 3 to 4 days.
Freezer: Unfortunately, potato salad does not freeze well. The raw vegetables that give them such a delicious crunch go mushy and the mayonnaise comes off as they thaw.
Simpler summer sides
Summer is all about enjoying classic side dishes that bring back memories of barbecues and backyard picnics. From this creamy potato salad recipe to a flavorful coleslaw, these timeless dishes are sure to be a crowd favorite.rnrnrnrnrn
Did your family love this classic potato salad? Be sure to leave a rating and a comment below!
The best potato salad recipe
This is a classic potato salad recipe with just the right amount of crunch, flavor and creamy deliciousness to satisfy any appetite!
Peel the potatoes and cut into bite-sized pieces.
Place the potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well and let cool completely.
In a large bowl, combine the mayonnaise, relish, apple cider vinegar, mustard, sugar, and salt and pepper. Mix well.
Add the cooled potatoes and gently mash some of them to cream the salad. If using, stir in cooked eggs, celery, radishes, and green onions. Mix well to combine.
Chill in the fridge for at least two hours before serving. Garnish with paprika if you like.
- Boil the potatoes until they are soft. Don’t overcook or they may absorb water and become mushy.
- Thin-skinned potatoes or baby potatoes do not need to be peeled or can easily be peeled after cooking.
- Potatoes should be cool before adding the dressing.
- Serve the salad generously while the potatoes soak up the dressing.
- Be sure to refrigerate the potato salad for a few hours before serving to allow the flavors to blend and the dressing to soak in.
- Leftovers can be stored in the fridge for up to 4 days.
Calories: 216 | Carbohydrates: 19G | Protein: 5G | Fat: 13G | Saturated Fatty Acids: 2G | Cholesterol: 99mg | Sodium: 204mg | Potassium: 471mg | Fiber: 2G | Sugar: 1G | Vitamin A: 205IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1.2mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course salad, side dish
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