Best Classic Potato Salad Recipe
Introduction
This classic potato salad is a timeless side dish perfect for picnics, barbecues, or casual gatherings. Made with tender Yukon Gold potatoes and a creamy, tangy dressing, it’s easy to prepare and beloved by many.
Ingredients
- 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2″ pieces
- Kosher salt
- 1 small red onion, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup finely chopped dill pickles
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon paprika
- 4 hard-boiled eggs, chopped
- 1/4 cup thinly sliced chives
- Freshly ground black pepper
Instructions
- Step 1: In a large pot, cover the potatoes with water and generously season the water with salt. Bring to a boil and cook the potatoes until they can be easily pierced with a knife, about 12 to 15 minutes. Drain and let them cool slightly.
- Step 2: In a large bowl, combine the chopped red onion, mayonnaise, dill pickles, Dijon mustard, lemon juice, and paprika. Mix until well combined.
- Step 3: Gently fold the cooked potatoes, chopped hard-boiled eggs, and sliced chives into the dressing mixture. Season with salt and freshly ground black pepper to taste.
- Step 4: Refrigerate the potato salad until ready to serve, allowing the flavors to meld, at least 1 hour.
Tips & Variations
- For extra tang, add a splash of apple cider vinegar or pickle juice to the dressing.
- Swap out mayonnaise for Greek yogurt for a lighter version with a slight tang.
- Use red potatoes if Yukon Golds are unavailable; they hold their shape well.
- Garnish with fresh dill or parsley for added aroma and color.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. Avoid freezing, as the texture may change and become watery upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato salad ahead of time?
Yes, it’s best made a few hours ahead or the day before to let the flavors develop fully in the refrigerator.
How do I keep the potatoes from falling apart?
Cook the potatoes just until tender but still firm when pierced with a knife. Overcooking can cause them to become mushy and break apart easily.
PrintBest Classic Potato Salad Recipe
This classic potato salad is a perfect blend of tender Yukon Gold potatoes, tangy mayonnaise, dill pickles, and fresh herbs, combined with hard-boiled eggs for added richness. It’s a creamy, flavorful side dish ideal for picnics, barbecues, or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Potatoes
- 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2” pieces
- Kosher salt, for boiling
Dressing and Mix-ins
- 1 small red onion, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup finely chopped dill pickles
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1/2 tsp. paprika
- 4 hard-boiled eggs, chopped
- 1/4 cup thinly sliced chives
- Freshly ground black pepper, to taste
Instructions
- Boil the Potatoes: In a large pot, cover the peeled and cut Yukon Gold potatoes with water and generously season with kosher salt. Bring the water to a boil over high heat and cook for 12 to 15 minutes, or until the potatoes are easily pierced with a knife. Drain the potatoes and allow them to cool slightly.
- Prepare the Dressing: In a large mixing bowl, combine the finely chopped red onion, mayonnaise, finely chopped dill pickles, Dijon mustard, fresh lemon juice, and paprika. Mix thoroughly until all ingredients are well combined to create a creamy dressing.
- Combine Salad Ingredients: Gently fold the cooked warm potatoes, chopped hard-boiled eggs, and thinly sliced chives into the dressing. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Chill Before Serving: Cover the potato salad and refrigerate it until ready to serve, allowing the flavors to meld together for the best taste experience.
Notes
- Yukon Gold potatoes are preferred for their creamy texture and flavor, but red potatoes can be used as a substitute.
- Be careful not to overcook the potatoes to avoid a mushy salad; they should hold their shape.
- Adjust the amount of mayonnaise depending on your preferred creaminess level.
- Add more fresh herbs like dill or parsley for extra flavor if desired.
- This potato salad keeps well refrigerated for up to 3 days.
Keywords: potato salad, classic potato salad, picnic recipes, side dish, summer salad, Yukon Gold potatoes
