Classic Creamy Potato Salad is a timeless culinary staple, a beloved fixture at picnics, barbecues, potlucks, and family gatherings across America. It’s the ultimate comfort food side dish, celebrated for its satisfying texture and rich, tangy flavor. This recipe focuses on creating a perfectly balanced potato salad: tender, yet firm, potatoes coated in a luxuriously creamy dressing that strikes the ideal harmony between savory, sweet, and tangy notes. The beauty of a truly great potato salad lies in its simplicity – humble ingredients coming together to create something truly extraordinary. It’s a dish that evokes nostalgia, reminding many of warm summer days and joyous outdoor celebrations. While the core components remain consistent, there’s ample room for personalization, allowing each cook to impart their unique touch. Whether served alongside grilled meats, fried chicken, or as part of a cold buffet, this potato salad is guaranteed to be a crowd-pleaser, disappearing quickly from any table it graces. Its hearty nature makes it surprisingly filling, acting as a substantial accompaniment to lighter main courses or rounding out a spread of various summer salads.
Ingredients:
- 2.5 lbs (about 6-7 medium) Yukon Gold or Red Bliss potatoes (these hold their shape well after cooking)
- 1 cup mayonnaise (full-fat for best creaminess)
- 1/4 cup yellow mustard (classic American yellow mustard works best for flavor and color)
- 2 stalks celery, finely diced
- 1/2 red onion, finely diced (or 1/2 cup chopped green onions for a milder flavor)
- 2 large hard-boiled eggs, chopped (optional, but highly recommended for classic texture)
- 2 tablespoons sweet pickle relish (or dill pickle relish if you prefer less sweetness)
- 1-2 tablespoons apple cider vinegar (adjust to taste for tanginess)
- 1 teaspoon granulated sugar (optional, for balancing flavors)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- Paprika for garnish (optional)
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions:
- Prepare the Potatoes: Wash the potatoes thoroughly. You can peel them or leave the skins on, depending on your preference. For a truly classic, creamy potato salad, peeling is recommended as it allows the dressing to coat every surface evenly. Cut the potatoes into 3/4 to 1-inch uniform cubes. Aim for consistent size so they cook evenly. Place the cubed potatoes in a large pot.
- Cook the Potatoes: Cover the potatoes with cold water by about 1 inch. Add 1 teaspoon of salt to the water; this seasons the potatoes from the inside out. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer gently until the potatoes are fork-tender but not mushy. This usually takes about 10-15 minutes, depending on the size of your cubes. You want them cooked through, but still holding their shape. Overcooked potatoes will result in a mealy, gluey salad.
- Drain and Cool Potatoes: Once cooked, immediately drain the potatoes in a colander. Allow them to sit in the colander for 5-10 minutes to steam dry. This is a crucial step to prevent a watery potato salad, as excess moisture can thin out the dressing. While still warm (but not hot), transfer the potatoes to a large mixing bowl. While they are still warm, lightly drizzle 1 tablespoon of apple cider vinegar over them and gently toss. The warm potatoes will absorb the vinegar, adding a wonderful tangy depth. Let them cool completely, or at least to room temperature, before adding the dressing. This prevents the mayonnaise from breaking down.
- Prepare the Dressing: In a separate medium-sized bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, the remaining 1 tablespoon of apple cider vinegar, granulated sugar (if using), salt, and black pepper. Whisk everything together until thoroughly combined and smooth. Taste the dressing and adjust seasonings if necessary. You might want more salt, pepper, or a touch more sugar or vinegar depending on your preference.
- Chop Vegetables and Eggs: While the potatoes are cooling, finely dice the celery and red onion (or chop the green onions). If using hard-boiled eggs, chop them into small pieces.
- Combine and Mix: Once the potatoes are completely cool, add the diced celery, red onion, and chopped hard-boiled eggs (if using) to the bowl with the potatoes. Pour the prepared dressing over the potato mixture.
- Gently Fold: Using a large rubber spatula or spoon, gently fold all the ingredients together. Be careful not to mash the potatoes. The goal is to coat everything evenly without breaking down the potato cubes too much.
- Chill for Flavors to Meld: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling is essential as it allows the flavors to meld and deepen, resulting in a much more delicious potato salad.
- Serve and Garnish: Before serving, give the potato salad another gentle stir. Taste and adjust seasoning one last time if needed (sometimes flavors mellow in the fridge). Transfer to a serving dish. Garnish with a sprinkle of paprika and fresh chopped chives or parsley for color and freshness.
Tips and Variations:
- Potato Choice: While Yukon Gold and Red Bliss are excellent, Russet potatoes can also be used, though they tend to be starchier and more prone to crumbling. If using Russets, be extra careful not to overcook them.
- For a Tangier Salad: Increase the amount of apple cider vinegar or add a splash of white vinegar.
- For a Sweeter Salad: Increase the sugar or use a sweet onion like Vidalia.
- Mustard Variations: For a sharper bite, use Dijon mustard in part or whole.
- Add-ins for Extra Flavor/Texture:
- Bacon: Cooked and crumbled bacon adds a fantastic smoky, salty crunch.
- Fresh Herbs: Beyond chives and parsley, consider fresh dill or tarragon for different aromatic notes.
- Pimientos: Chopped pimientos add a touch of sweetness and color.
- Pickles: Instead of relish, finely chop dill pickles for a more pronounced pickle flavor.
- Bell Peppers: Finely diced green or red bell peppers can add crunch and freshness.
- Make-Ahead: Potato salad is an excellent make-ahead dish. In fact, it tastes even better the next day after the flavors have had time to fully develop.
- Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
This Classic Creamy Potato Salad is more than just a side dish; it’s a testament to simple, wholesome ingredients coming together to create a dish that brings joy and comfort to any meal.