Classic Potato Salad Recipe
This potato salad recipe is my ultimate comfort food, blending the creamy goodness of Yukon Gold potatoes with the zing of Dijon mustard and apple cider vinegar. Plus, the fresh dill and parsley take it to the next level, making it a hit at every barbecue and gathering.
Classic Potato Salad is juicy, flavorful, and rich, with a luscious balance of creaminess and texture that makes it wonderful to eat. Tangy Dijon mustard and sharp apple cider vinegar pair beautifully with smooth mayonnaise.
Crunchy celery and red onion provide delightful texture and depth while fresh dill and parsley add an herby brightness to the whole thing. And the nutritional yeast?
Well, it adds a cheesy flavor without the cheese.
Ingredients
Yukon Gold Potatoes:
Carbohydrates provide energy and fiber for digestion.
They are abundant and varied in the following foods:
Mayonnaise:
Primarily a source of healthy fats, the texture and flavor are creamy.
Dijon Mustard:
Contributing vitamins and antioxidants, it adds a tangy kick.
Apple Cider Vinegar:
Imparts a sour note, with possible digestive advantages.
Red Onion:
Offers a gentle sweetness and a satisfying crunch, abundant in antioxidants.
Dill Pickles:
Add a vinegary zing, low in calories and rich in probiotics.
Fresh Dill:
Boosts freshness and provides vitamins A and C.
Ingredient Quantities
- 2 pounds Yukon Gold potatoes
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1/2 cup finely chopped red onion
- 1 cup celery, diced
- 3 hard-boiled eggs, chopped
- 1/4 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
Instructions
1. Start with the Yukon Gold potatoes and a large pot. Cover the potatoes with cold water, and add a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and let the water simmer until the simmering isn’t necessary anymore, about 10 seconds. After that, let the water do its thing for 10-15 minutes until the potatoes are tender when you pierce them with a fork.
2. Empty the pot containing the potatoes and allow them to cool a bit. When they are comfortable to the touch, remove the skins and cut the tubers into pieces that are right for biting. Place the potatoes in a mixing bowl that is large enough to allow a good mixing space.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper. Stir until smooth and set aside.
4. Carefully combine the potato mixture with the mayonnaise mixture. The goal is to coat the potatoes evenly with the dressing while keeping the potato chunks intact.
5. Finely chop the red onion and add it to the bowl with the potatoes, along with the diced celery, chopped hard-boiled eggs, diced dill pickles, freshly chopped dill, and parsley.
6. All the ingredients should be thoroughly mixed together, with particular care taken to ensure that everything is well incorporated. The mixture should then be tasted and, if necessary, adjusted with more salt and pepper to optimize the flavor.
7. Placing plastic wrap over the potato salad will do. If you’re clamoring for a way to seal this dish in an airtight manner, you could put it in an airtight container. But that’s not necessary. The potato salad will be just fine for at least 1 hour in the refrigerator. And that’s when it will start to be ready to be enjoyed in any way you see fit.
8. Before serving, gently mix up the salad. If it appears somewhat dry, you can add a tad more mayonnaise.
9. If you want to add some color and freshness to this dish, feel free to use extra fresh dill or parsley as garnish.
10. The next time you have a gathering, barbecue, or picnic, serve the classic chilled side dish that is potato salad. Potato salad is a great accompaniment to many main dishes, particularly ones that you cook outdoors.
Equipment Needed
1. Large pot
2. Colander
3. Fork
4. Mixing bowl (large)
5. Small bowl
6. Whisk
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Plastic wrap or airtight container
FAQ
- Q:Could I substitute another kind of potato for Yukon Gold?
A: Yes, Russet or red potatoes can also work well, but Yukon Gold potatoes provide a creamy texture that is particularly desirable. - Q:How can I prepare a potato salad that is less heavy?
A: Decrease the density by using an even mix of mayonnaise and Greek yogurt; a low-fat mayo works too. - Q:Is peeling necessary for the potatoes before boiling?
A: Peeling them will give a smoother texture, but leaving the skins on adds a rustic touch and more fiber. It’s a personal preference. - Q:Is it possible to make this potato salad ahead of time?
A: Certainly! This meal can be prepared a day in advance. The tastes combine superbly when they are left to sit in the cold for several hours. - Q:What is a suitable substitute for dill pickles?
Briny flavor can come from sweet pickles or capers, but using these will slightly change the taste profile. - Q:In the refrigerator, how long will the potato salad remain good?
A: Properly stored in an airtight container, it should last 3 to 4 days.
Substitutions and Variations
Substitute Greek yogurt or sour cream for mayonnaise for a tangy flavor.
Use whole grain mustard or yellow mustard instead of Dijon mustard to change the mustard intensity and add some variety.
Replacing apple cider vinegar to change the acidity profile can be done with white wine vinegar or lemon juice.
For individuals steering clear of sugar, a drizzle of honey or a sugar substitute can replace sugar when needed.
Change red onions for green onions or shallots to achieve a more subdued onion flavor.
Pro Tips
1. Cook Potatoes Evenly: For uniform cooking, start with potatoes that are similar in size or cut larger ones in half before boiling. This ensures that all pieces cook at the same rate without some becoming mushy while others remain undercooked.
2. Quick Cooling Trick: To speed up the cooling process after boiling, drain the hot water and run cold water over the potatoes. This helps stop the cooking process quickly and makes them easier to handle for peeling and chopping.
3. Flavor Infusion: For extra flavor, consider adding a splash of pickle juice or a bit of the apple cider vinegar directly to the cooked potatoes before they cool down completely. Potatoes absorb flavors better while they’re still warm.
4. Chill for Better Flavor: Allow the potato salad to chill in the refrigerator for at least a couple of hours before serving. This resting time lets the flavors meld together beautifully, enhancing the overall taste.
5. Texture Variation: For additional crunch and flavor contrast, consider adding some finely chopped green bell peppers or even a handful of toasted nuts like walnuts or pecans. This adds an interesting texture and complements the creamy potato salad well.
Classic Potato Salad Recipe
My favorite Classic Potato Salad Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Fork
4. Mixing bowl (large)
5. Small bowl
6. Whisk
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Plastic wrap or airtight container
Ingredients:
- 2 pounds Yukon Gold potatoes
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1/2 cup finely chopped red onion
- 1 cup celery, diced
- 3 hard-boiled eggs, chopped
- 1/4 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
Instructions:
1. Start with the Yukon Gold potatoes and a large pot. Cover the potatoes with cold water, and add a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and let the water simmer until the simmering isn’t necessary anymore, about 10 seconds. After that, let the water do its thing for 10-15 minutes until the potatoes are tender when you pierce them with a fork.
2. Empty the pot containing the potatoes and allow them to cool a bit. When they are comfortable to the touch, remove the skins and cut the tubers into pieces that are right for biting. Place the potatoes in a mixing bowl that is large enough to allow a good mixing space.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper. Stir until smooth and set aside.
4. Carefully combine the potato mixture with the mayonnaise mixture. The goal is to coat the potatoes evenly with the dressing while keeping the potato chunks intact.
5. Finely chop the red onion and add it to the bowl with the potatoes, along with the diced celery, chopped hard-boiled eggs, diced dill pickles, freshly chopped dill, and parsley.
6. All the ingredients should be thoroughly mixed together, with particular care taken to ensure that everything is well incorporated. The mixture should then be tasted and, if necessary, adjusted with more salt and pepper to optimize the flavor.
7. Placing plastic wrap over the potato salad will do. If you’re clamoring for a way to seal this dish in an airtight manner, you could put it in an airtight container. But that’s not necessary. The potato salad will be just fine for at least 1 hour in the refrigerator. And that’s when it will start to be ready to be enjoyed in any way you see fit.
8. Before serving, gently mix up the salad. If it appears somewhat dry, you can add a tad more mayonnaise.
9. If you want to add some color and freshness to this dish, feel free to use extra fresh dill or parsley as garnish.
10. The next time you have a gathering, barbecue, or picnic, serve the classic chilled side dish that is potato salad. Potato salad is a great accompaniment to many main dishes, particularly ones that you cook outdoors.