There’s something special about sitting outside on a warm sunny day, enjoying a plate filled with delicious barbecue and a creamy, flavorful potato salad. Classic Potato Salad is the ultimate comfort food—rich, tangy, and packed with simple yet satisfying ingredients. Whether you’re preparing for a picnic, potluck, or family gathering, potato salad always feels like a nostalgic hug in a bowl.
Making potato salad at home is easier than you think. The combination of tender Yukon Gold potatoes, crunchy celery, tangy pickles, and a creamy, flavorful dressing creates a dish that’s guaranteed to become a favorite. Let’s dive into the recipe, tips, and everything you need to know to make the perfect classic potato salad!
Why You’ll Love This Classic Potato Salad
- Creamy and Tangy: A mix of mayonnaise, buttermilk, and mustard creates a tangy dressing that clings to the tender potatoes.
- Packed with Texture: The combination of crunchy celery, chopped onions, and pickles adds a delightful crunch to every bite.
- Easy to Make: With simple ingredients and minimal prep time, it’s an effortless yet impressive dish.
- Perfect for Any Occasion: From backyard barbecues to holiday feasts, potato salad fits any meal.
- Make-Ahead Friendly: Potato salad tastes even better after chilling in the fridge, making it a great option for meal prep or parties.
Ingredients for Classic Potato Salad
Here’s everything you’ll need to make this creamy and flavorful classic potato salad. The recipe can be easily doubled or tripled for larger gatherings.
For the Salad
| Ingredient | 1x Quantity | 2x Quantity | 3x Quantity |
|---|---|---|---|
| Yukon Gold Potatoes | 3 pounds | 6 pounds | 9 pounds |
| Hard-boiled eggs | 4 | 8 | 12 |
| Mayonnaise | 1 cup | 2 cups | 3 cups |
| Buttermilk | ¼ cup | ½ cup | ¾ cup |
| Yellow mustard (or Dijon) | 2 tablespoons | 4 tablespoons | 6 tablespoons |
| Dill pickles (finely chopped) | 2 pickles + splash of juice | 4 pickles + splash | 6 pickles + splash |
| Salt and pepper | To taste | To taste | To taste |
| Celery (chopped) | 2 ribs | 4 ribs | 6 ribs |
| Red onion (chopped) | ¼ cup | ½ cup | ¾ cup |
How to Make Classic Potato Salad
Follow these simple steps to make a creamy, flavorful potato salad that’s sure to impress everyone at the table.
1. Prepare the Potatoes
Start by peeling and chopping the Yukon Gold potatoes into 1-inch cubes. Place the cubed potatoes in a large pot, cover 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 simmer until the potatoes are fork-tender (about 10-12 minutes). Drain and allow the potatoes to cool completely.
2. Hard-Boil the Eggs
While the potatoes are cooling, prepare your hard-boiled eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove the saucepan from the heat, cover it, and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool before peeling and chopping them.
3. Make the Dressing
In a medium mixing bowl, whisk together the mayonnaise, buttermilk, yellow mustard (or Dijon), a splash of pickle juice, salt, and pepper. Taste and adjust the seasoning if needed.
4. Combine the Salad
In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, celery, red onion, and finely chopped pickles. Pour the dressing over the mixture and gently toss until everything is well coated.
5. Chill the Salad
Transfer the potato salad to the refrigerator and let it chill for at least 1-2 hours before serving. This allows the flavors to meld together beautifully.
6. Serve and Enjoy
Before serving, give the salad a final toss and sprinkle with fresh parsley or paprika for a garnish if desired. Serve cold and enjoy the creamy goodness of this classic potato salad.
Tips for the Best Classic Potato Salad
- Choose the Right Potatoes: Yukon Gold potatoes are perfect for this recipe because they hold their shape well and have a naturally buttery texture.
- Don’t Overcook the Potatoes: Overcooking can lead to mushy potatoes. Aim for a fork-tender texture for the perfect consistency.
- Let the Potatoes Cool: Mixing hot potatoes with the dressing can make the salad watery. Allow them to cool completely before combining.
- Adjust the Dressing: Add the dressing gradually, tasting as you go. You can always add more, but you can’t take it out once it’s mixed in.
- Make It Ahead: Potato salad tastes even better after a few hours in the fridge, as the flavors have time to meld.
Serving Suggestions for Classic Potato Salad
Potato salad is one of the most versatile side dishes. Here are some ideas to complete your meal:
- BBQ Favorites: Pair with grilled chicken, ribs, or burgers for a classic backyard barbecue.
- Picnics and Potlucks: Bring it as a crowd-pleasing side dish for outdoor gatherings.
- Holiday Feasts: Serve alongside roasted turkey, ham, or baked salmon for a festive meal.
- Sandwiches and Wraps: Potato salad makes a great side for deli sandwiches, fried chicken sandwiches, or wraps.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | 5g |
| Carbohydrates | 25g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 300mg |
Variations of Classic Potato Salad
1. Southern-Style Potato Salad
Add a touch of sweetness by mixing in sweet pickle relish and a teaspoon of sugar to the dressing.
2. Bacon Ranch Potato Salad
Mix in crispy bacon bits and replace the buttermilk with ranch dressing for a savory twist.
3. Mediterranean Potato Salad
Swap the mayonnaise for olive oil, add chopped olives and cherry tomatoes, and season with oregano and lemon juice.
4. Vegan Potato Salad
Use vegan mayonnaise and skip the eggs for a plant-based version of this classic dish.
5. Loaded Potato Salad
Top with shredded cheddar cheese, sour cream, and green onions for a “loaded baked potato” flavor.
FAQs About Classic Potato Salad
1. Can I make potato salad ahead of time?
Yes! Potato salad can be made up to 1 day in advance. Store it in an airtight container in the fridge until ready to serve.
2. How do I prevent the potatoes from getting mushy?
Don’t overcook the potatoes and let them cool completely before mixing with the dressing.
3. Can I use a different type of potato?
Yes, red potatoes or baby potatoes work well, but Yukon Gold is ideal for its creamy texture.
4. How do I store leftover potato salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
5. What can I use instead of mayonnaise?
You can use Greek yogurt, sour cream, or a mix of both for a lighter version.
6. Can I freeze potato salad?
It’s not recommended to freeze potato salad, as the dressing can separate and the potatoes may become mushy when thawed.
Bring Classic Potato Salad to Your Table
Classic Potato Salad is more than just a side dish—it’s a comforting, timeless addition to any meal. With its creamy dressing, tender potatoes, and crunchy vegetables, it’s a recipe that’s sure to become a family favorite.
Why wait? Gather your ingredients, follow the simple steps above, and whip up a batch of this delicious potato salad. Customize it to suit your taste, and enjoy the compliments that are sure to follow.
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Classic Potato Salad: The Perfect Picnic Side Dish
- Total Time: 35 minutes
- Yield: 6–8 servings
Description
Creamy, tangy, and packed with texture, this Classic Potato Salad is the ultimate side dish for picnics, barbecues, or family dinners. Made with tender Yukon Gold potatoes, crunchy celery, tangy pickles, and a perfectly balanced dressing, it’s a dish that never fails to impress. With just a little prep, you’ll have a bowl of comfort that’s ready to steal the show at any meal.
Ingredients
For the Salad:
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 4 hard-boiled eggs, peeled and chopped
- 2 ribs celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 dill pickles, finely chopped, plus a splash of pickle juice
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard (or 1 tablespoon Dijon mustard)
- Salt and pepper, to taste
Instructions
1. Prepare the Potatoes
- Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
- Place the cubed potatoes in a large pot, cover them with cold water, and add a generous pinch of salt.
- Bring the water to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and allow them to cool completely.
2. Hard-Boil the Eggs
- While the potatoes are cooling, place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes.
- Transfer the eggs to an ice bath to cool before peeling and chopping them.
3. Make the Dressing
- In a medium mixing bowl, whisk together the mayonnaise, buttermilk, mustard, and a splash of pickle juice.
- Season the dressing with salt and freshly ground black pepper. Taste and adjust the seasoning if necessary.
4. Combine the Salad
- In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, celery, red onion, and chopped pickles.
- Pour the dressing over the mixture and gently toss until everything is evenly coated.
5. Chill the Salad
- Transfer the potato salad to the refrigerator and let it chill for at least 1-2 hours before serving. This allows the flavors to meld together for the best taste.
6. Serve and Enjoy
- Just before serving, give the salad a final toss and garnish with freshly chopped parsley or a sprinkle of paprika if desired. Serve cold and enjoy!
Notes
- Potato Type: Yukon Gold potatoes are ideal for their buttery texture, but you can also use red potatoes or baby potatoes.
- Make Ahead: This potato salad tastes even better the next day. Prepare it up to 24 hours in advance and store it in the fridge.
- Customizations: Add crispy bacon bits, shredded cheddar cheese, or fresh herbs like dill or parsley for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mashing
- Cuisine: American
