This Creamy Classic Potato Salad is a beloved staple that brings together tender chunks of boiled potatoes, crisp vegetables, and a rich, tangy dressing. It’s the kind of dish that evokes backyard picnics, family gatherings, and holiday spreads. The balance of textures—soft potatoes, crunchy celery, sharp red onions, and the occasional bite of pickle—makes every spoonful satisfying and layered.
The dressing is a smooth blend of mayonnaise, mustard, and a touch of vinegar, seasoned just right to complement the natural sweetness of the potatoes. Whether served chilled or at room temperature, this salad is versatile enough to pair with grilled meats, sandwiches, or even stand alone as a comforting lunch. It’s naturally gluten-free and can be adapted for egg-free or vegan diets with simple swaps.
This recipe honors the classic while leaving room for your own twist—add boiled eggs, fresh herbs, or spice it up with paprika or jalapeños. However you serve it, this potato salad is guaranteed to disappear fast.
🧺 INGREDIENTS: (Serves 6–8)
- 6 medium potatoes (Yukon Gold or red potatoes work best)
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar or white vinegar
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ cup finely chopped red onion
- ½ cup chopped celery
- ¼ cup chopped dill pickles or sweet relish
- Optional additions:
- 2 hard-boiled eggs, chopped
- 1 tbsp chopped fresh parsley or dill
- ½ tsp smoked paprika (for garnish)
👩🍳 INSTRUCTIONS:
Step 1: Boil the Potatoes
Peel and chop the potatoes into bite-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10–12 minutes, or until fork-tender but not mushy. Drain and let cool slightly.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper until smooth. Taste and adjust seasoning as needed—this is your flavor base.
Step 3: Add the Crunch
Stir in the chopped red onion, celery, and pickles. These ingredients add brightness and texture, balancing the creaminess of the dressing.
Step 4: Combine with Potatoes
Gently fold the cooled potatoes into the dressing mixture. Be careful not to mash them—use a spatula or spoon to coat evenly while preserving their shape. If using boiled eggs or herbs, add them now.
Step 5: Chill & Serve
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a gentle stir and sprinkle with paprika or fresh herbs for a pop of color.
🍽️ Variations & Tips:
- Egg-Free Option: Skip the boiled eggs and use vegan mayo for a plant-based version.
- Tangy Twist: Add a splash of pickle juice or lemon juice for extra zing.
- Make-Ahead Friendly: Best made a few hours in advance; keeps well for up to 3 days in the fridge.
- Texture Tip: For extra crunch, stir in chopped radishes or blanched green beans.
