If you’ve been searching for that perfect summertime side dish that’s both comforting and crowd-pleasing, you’re in for a treat with this Classic Creamy Potato Salad Recipe. It’s the kind of salad that brings together tender potatoes, a luscious, tangy dressing, and just the right amount of crunch and zest from celery, pickles, and onions. With each bite, you get a creamy texture balanced by fresh flavors that make it an instant favorite at picnics, barbecues, or any family dinner. Once you master this recipe, it will quickly become a go-to for your gatherings and a nostalgic comfort food that everyone will ask you to make again and again.
Ingredients You’ll Need
Even though this Classic Creamy Potato Salad Recipe boasts rich and robust flavors, the ingredients are wonderfully simple and accessible. Each component plays a crucial role in building the perfect texture and taste — from the soft, tender potatoes to the creamy, tangy dressing and crisp veggies that cut through the richness beautifully.
- Russet or Yukon Gold potatoes (2 pounds): Ideal for their starchy yet creamy texture that holds up well without turning mushy.
- Mayonnaise (1 ½ cups): The creamy base that provides richness and binds the salad together.
- Dijon mustard (2 tablespoons): Adds a subtle sharpness and depth to the dressing.
- Apple cider vinegar (2 tablespoons): Brings a bright tang that balances the creaminess.
- Sugar (1 tablespoon): Just a touch to mellow out the acidity and round out the flavors.
- Salt (1 teaspoon): Essential for enhancing all the other flavors.
- Freshly ground black pepper (½ teaspoon): Adds a gentle kick that livens up each mouthful.
- Hard-boiled eggs (4 large, chopped): Introduce a lovely creaminess and a protein boost.
- Celery (1 cup, diced): Provides that perfect fresh crunch that complements the softness of the potatoes.
- Small onion (1, finely chopped): Imparts a subtle pungency and extra texture.
- Sweet pickle relish (½ cup): Offers a tangy sweetness and bursts of flavor; you can swap in chopped dill pickles if you prefer a tangier twist.
- Fresh parsley (2 tablespoons, chopped, optional): A sprinkle on top to make your salad look as fresh as it tastes.
How to Make Classic Creamy Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your peeled and cubed potatoes in a large pot, then cover them completely with cold water. Adding a pinch of salt in the water will give the potatoes a subtle seasoning from the start. Bring it all to a boil, then lower the heat to medium and cook for 10 to 12 minutes until the potatoes are just fork-tender. They should be soft enough to pierce easily but not falling apart. Drain the potatoes carefully and set them aside to cool slightly before mixing to ensure your salad doesn’t turn mushy.
Step 2: Make the Dressing
While your potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper in a medium bowl. This combination is straightforward but incredibly effective — the mustard adds just the right amount of sharpness, while the vinegar gives it a fresh tang, and the sugar smooths everything into a creamy, balanced dressing.
Step 3: Combine the Ingredients
Once your potatoes have cooled to just above room temperature, gently transfer them to a large mixing bowl. Add in the chopped hard-boiled eggs, diced celery, finely chopped onion, and sweet pickle relish. Pour the sumptuous dressing over top, then carefully stir everything together to make sure every bite of potato is perfectly coated. Be gentle here to keep the texture delightful and avoid smashing your potatoes.
Step 4: Chill
Cover your potato salad and place it in the refrigerator for at least one hour. This chilling time is critical — it lets all those lovely flavors meld into one delicious, creamy masterpiece. For truly optimal flavor, chilling overnight is even better and well worth the wait.
Step 5: Serve
Before serving, sprinkle fresh chopped parsley over the top to add a pop of color and fresh herbal brightness. Give your salad a quick taste and tweak the seasoning with a little extra salt or pepper if needed. This final touch ensures your Classic Creamy Potato Salad Recipe shines at every serving.
How to Serve Classic Creamy Potato Salad Recipe
Garnishes
Fresh parsley is a classic choice to add color and a mild herbaceous note, but feel free to experiment with chopped chives or even a sprinkle of smoked paprika for a subtle smoky twist. These garnishes elevate your salad from everyday to special occasion-worthy by adding visual appeal and layers of flavor.
Side Dishes
This Classic Creamy Potato Salad Recipe pairs beautifully with nearly anything grilled — think juicy burgers, tangy barbecue ribs, or grilled chicken breasts. It also complements fried chicken or roasted vegetables perfectly, making it a versatile player on any table and a fantastic way to round out a hearty meal.
Creative Ways to Present
Looking to add a playful or elegant twist? Serve the potato salad in individual mini mason jars for a picnic or party, or place it atop a bed of fresh greens for an open-faced presentation. You can also scoop it into hollowed-out tomato halves for a festive and colorful appetizer that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
This potato salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Because it contains mayonnaise and eggs, it’s best enjoyed fresh but still tastes great after a day or two when the flavors continue to develop.
Freezing
Due to the creamy mayonnaise base and the fresh vegetables, freezing this Classic Creamy Potato Salad Recipe is not recommended. Freezing can cause a watery texture and change the flavor profile, so plan to consume leftovers within a few days for the best experience.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. If your salad is too chilled straight from the fridge, simply let it sit out for 10 to 15 minutes before serving to bring out the flavors and the creamy texture.
FAQs
Can I use different types of potatoes?
Absolutely! Yukon Gold and Russet potatoes work best because they hold their shape well after boiling. Waxy potatoes like red potatoes are also an option but may yield a firmer texture.
Is there a way to make this salad healthier?
You can substitute some or all of the mayonnaise with Greek yogurt to reduce calories and add a protein boost without sacrificing much creaminess.
Can I prepare the salad the same day I plan to serve it?
Yes, but chilling it for at least an hour gives the flavors a chance to mingle and intensify, which really makes the dish shine.
What if I don’t like sweet pickle relish?
No problem — you can replace it with chopped dill pickles for a tangier, less sweet note that still adds great texture and flavor contrast.
Can I add other ingredients to customize this salad?
Definitely! Some people like adding chopped bacon, green onions, or even a dash of smoked paprika for extra flavor. Just keep the core balance in mind to preserve the classic creamy style.
Final Thoughts
There’s something truly wonderful about the Classic Creamy Potato Salad Recipe — it feels like a warm hug in the form of comfort food, and it’s surprisingly easy to make with simple pantry staples. Whether you’re preparing for a big family barbecue, a potluck, or just craving a satisfying side, this recipe promises to deliver creamy, tangy, and fresh flavors every time. Give it a go, and get ready to hear all the compliments!
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Classic Creamy Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
A classic creamy potato salad made with tender boiled potatoes, a tangy mayonnaise-based dressing, crunchy celery, and flavorful hard-boiled eggs. Perfectly chilled to meld the flavors, this side dish is ideal for picnics, barbecues, and family gatherings.
Ingredients
Potatoes
- 2 pounds (about 6 cups) russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
Dressing
- 1 ½ cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Additional Mix-ins
- 4 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 small onion, finely chopped
- ½ cup sweet pickle relish (or chopped dill pickles, if preferred)
Garnish
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Boil the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set aside to cool slightly.
- Make the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper. Whisk thoroughly until the mixture is smooth and well combined.
- Combine the Ingredients: Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the chopped hard-boiled eggs, diced celery, finely chopped onion, and sweet pickle relish. Pour the dressing over the potato mixture and gently stir until everything is evenly coated without mashing the potatoes.
- Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. For optimum flavor and texture, chill overnight.
- Serve: Before serving, garnish with fresh chopped parsley if desired. Taste and adjust seasoning with additional salt and pepper as needed. Serve chilled.
Notes
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier salad.
- Ensure potatoes are cooled slightly before mixing with dressing to prevent it from becoming too runny.
- Chilling the salad overnight improves flavor and texture significantly.
- For a tangier salad, substitute sweet pickle relish with chopped dill pickles.
- Hard-boil eggs ahead of time to streamline preparation.
