Classic Potato Salad

Potato salad might be the king of all side dishes. Creamy, comforting, and a little bit nostalgic—it’s the dish that brings back picnics in the park and summer BBQs with the family. What makes this Classic Potato Salad special? Well, it’s everything you love about a good old-fashioned potato salad but with a little twist here and there, making it fresh and undeniably tasty. Trust me, this is the kind of salad that will make you the favorite in any potluck crew.

My husband swears by this potato salad. No picnic is complete without it, he says every single time. When I first whipped this up, I think my little family polished it off before I even had a chance to really taste it. That’s how you know you’re onto a winner, right? There’s something magical about the way it all comes together—the tang of mustard and vinegar with the creamy notes from mayonnaise. Oh, and that satisfying bite from perfectly cooked potatoes. It’s become a staple in our house, and there’s no turning back.

How to Make It

Alright, let’s talk potatoes my friend. Boil them with just enough salt to make the water briny. They should be tender, but not falling apart like, oh, my attempts at being organized. Then mix in the mustard, mayo, and whatever extra veggies you have lying around. I usually end up throwing in some chopped onions or celery because, let’s face it, crunch is everything. A dash of vinegar brightens it all up, and boom, salad magic!

✔Ingredient Notes

– Potatoes: I personally love them with the skins on, but if you’re more civilized, peel away. Just don’t overcook.
– Mayonnaise: Balance is key. It’s creamy heaven, but don’t drown the poor potatoes.
– Mustard: Dijon or bust in our house, but hey, you do you.
– Vinegar: Adds zing. White vinegar works, but apple cider vinegar is the underdog hero.

✔Recipe Steps

1. Peel and chop potatoes into bite-sized pieces.
2. Boil potatoes in salted water until fork-tender, about 10-15 minutes.
3. Drain and let them cool slightly (yep, patience is tough here).
4. Mix mayo, mustard, and vinegar in a bowl.
5. Add cooled potatoes, onions, and celery into the mix.
6. Stir until everything’s coated and chill it in the fridge for flavors to jive together.

What to Serve It With

Anything from grilled burgers, BBQ ribs, or honestly, just by itself if you’re like me and sneak in a spoonful from the fridge at 2 AM.

✔Tips & Mistakes

✔Storage Tips

Pop those leftovers in an airtight container and store them in the fridge. Cold potato salad is oddly satisfying for breakfast—no shame here! Just make sure to give it a good stir afterwards.

✔Variations and Substitutions

Feeling the fridge is barren? Toss in some pickles or bacon bits for a twist. No yellow mustard? Try Dijon or spicy brown for a kick. Greek yogurt can sub for mayo if you’re feeling a little healthier, not that anyone’s counting.

Frequently Asked Questions

Classic Potato Salad

This creamy and tangy potato salad is a perfect side dish for barbecues and picnics, made with tender potatoes, crunchy celery, and a zesty dressing.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb Yukon Gold potatoes
• ▢ 1 cup mayonnaise use full-fat for best taste
• ▢ 0.5 cup celery finely chopped
• ▢ 0.25 cup red onion thinly sliced
• ▢ 1 tbsp yellow mustard
• ▢ 1.5 tbsp apple cider vinegar
• ▢ 0.75 tsp salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 2 pcs hard boiled eggs chopped

Instructions

Preparation Steps

• Wash and peel the potatoes, then cut them into 1-inch cubes.
• Place potatoes in a large pot of salted water, bring to boil and cook for 12-15 minutes until tender but not mushy. Drain and let cool.
• In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper to make the dressing.
• Add the cooled potatoes, celery, red onion, and chopped hard boiled eggs to the dressing. Gently fold to combine.
• Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Notes

For best results, prepare the potato salad a day ahead to let the flavors develop fully.