Best Classic Potato Salad Recipe

I absolutely love this potato salad recipe because it’s a perfect blend of creamy, tangy, and crunchy goodness that never fails to bring back nostalgic summer vibes. Plus, it’s incredibly simple to whip up, making it an ideal dish for impressing friends at any picnic or BBQ gathering with minimal effort!

I enjoy making a traditional potato salad that is both delicious and versatile. My recipe, using Yukon Gold or red potatoes as a foundation, combines creamy mayonnaise and the tang of apple cider vinegar.

To me, the flavors of this potato salad work perfectly, with diced celery and red onion adding just the right amount of crunch and Dijon mustard providing a subtle kick. If you’re looking to enhance the flavor even more, consider adding fresh dill and sweet pickles as optional ingredients.

Ingredients

Provide carbohydrates for energy, rich in potassium, to keep the heart healthy.

Potatoes:
Although most people think of them as “just starch,” potatoes are actually quite nutritious.

Adds creaminess.

Healthy fats.

Mayonnaise.

Apple Cider Vinegar: Delivers zing; possibly beneficial for digestion.

Dijon Mustard: Enhances taste, low-calorie.

Celery has a crisp texture, is low in calories, and contains fiber.

Red onions contain antioxidants and add a sharp flavor.

Protein-Rich, Vitamin-Rich Foods: Eggs That Are Hard-Boiled
Dill: Adds freshness, possesses beneficial micronutrients.

Pickles: Sweetness, low-calorie.

Ingredient Quantities

• 3 pounds potatoes (Yukon Gold or red potatoes recommended)
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 4 hard-boiled eggs, chopped
• 2 tablespoons fresh dill, chopped (optional)
• 1/4 cup sweet pickles, chopped (optional)

Instructions

1. If you want, you can start by peeling the potatoes; however, you can also leave the skins on for additional nutrition and texture. Next, chop the potatoes into bite-sized pieces. Put the chopped potatoes into a large pot, cover them with cold water, and sprinkle in a little bit of salt.

2. Heat the water to a boil over medium-high heat. When the water is boiling, bring down the heat to medium and add the potatoes. Cook the potatoes until they are tender but still firm to the bite, about 10-15 minutes.

3. After draining the potatoes, set them aside to cool a little. To accelerate the cooling process, you can spread the potatoes out on a baking sheet.

4. In a big mixing bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper. Stir until smooth and well combined.

5. The cooled potatoes should be added to the mixing bowl containing the dressing. Gently toss the potatoes in the dressing so that they are evenly coated.

6. Incorporate the chopped celery, red onion, and hard-boiled eggs into the mixture, blending it until it is uniformly combined.

7. If you are using them, fold in the chopped dill and sweet pickles for added flavor.

8. Plastic wrap can be used to cover the bowl; otherwise, an airtight container is a good option for storing the potato salad.

9. To let the flavors meld together, the potato salad should be refrigerated for a minimum of 1 hour.

10. Stir the potato salad once more before serving and adjust the seasoning, if necessary, with salt and pepper. Enjoy it cold and savor the delightful taste!

Equipment Needed

1. Vegetable peeler (optional)
2. Cutting board
3. Chef’s knife
4. Large pot
5. Measuring spoons
6. Measuring cups
7. Large spoon or spatula
8. Colander or sieve
9. Baking sheet (optional)
10. Large mixing bowl
11. Plastic wrap or airtight container

FAQ

• Q: What type of potatoes are best for this salad?Gold Yukon or red potatoes are recommended for their flavor and creamy texture.
• Q: Can I make this potato salad in advance?A: Yes, it’s even better if it’s made a day prior to allow the flavors to meld. Simply store it in the refrigerator.
• Q: Can I substitute the mayonnaise?You can use Greek yogurt or sour cream instead of mayonnaise. While they don’t have the fat content that mayonnaise does, and they do have a bit of a tangy flavor (which is part of the reason they’re lighter alternatives to mayo), both yogurt and sour cream still have a good amount of creamy qualities that make them work relatively well in this recipe.
• Q: How long will this potato salad last?
  A: It can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can this recipe be made vegan?Yes, by using a plant-based mayonnaise and omitting the eggs, or replacing them with a plant-based alternative, omelets can be made to satisfy a vegan diet.
• Q: Is the dill necessary?Dill contributes a vibrant aspect, but it’s not necessary. You might leave it out altogether or use parsley or chives as substitutes.

Substitutions and Variations

Potatoes: Use Russet potatoes for a creamier texture, or substitute with fingerling potatoes for a firmer bite.
Greek yogurt or sour cream can be used as a substitute to make salad dressing lighter and more tangy.
Apple cider vinegar: Use white wine vinegar or lemon juice for a similar acidic component.
Dijon mustard: Use yellow mustard or whole grain mustard in its place for a flavor profile that’s slightly different.
Substitutes for red onion:
For a milder onion flavor, use green onions (scallions) or shallots.

Pro Tips

1. Consider steaming the potatoes instead of boiling them to help them retain more flavor and nutrients, as well as to avoid waterlogging.

2. To enhance flavor, marinate the chopped onions in the apple cider vinegar for about 10 minutes before adding them to the salad. This will mellow the raw onion taste and add a tangy zing.

3. For a more complex flavor profile, roast the potatoes with a bit of olive oil and salt before mixing them in the salad. This adds a slight crunch and richer taste.

4. If you prefer creamier potato salad, mix in 2 tablespoons of sour cream or Greek yogurt with the mayonnaise for added creaminess and tang.

5. When folding in the hard-boiled eggs, consider gently mashing them for a creamier texture throughout the salad, rather than having noticeable egg pieces.