Classic Potato Salad – Creamy, Tangy, and Comforting
Potato salad has a way of making any meal feel complete. It’s simple, comforting, and just a little nostalgic. Whether you’re headed to a picnic, hosting a cookout, or prepping make-ahead sides for the week, this classic version hits all the right notes: tender potatoes, a creamy dressing, and just enough tang to keep each bite interesting.
No fancy tricks here—just a solid, reliable recipe that tastes like it should.
Classic Potato Salad - Creamy, Tangy, and Comforting
Ingredients
Method
- Prep the potatoes: Scrub and rinse the potatoes.If using thin-skinned varieties, you can leave the skins on. Otherwise, peel them. Cut into 3/4-inch chunks so they cook evenly.
- Boil until tender: Place potatoes in a large pot and cover with cold water by about an inch.Add 1 teaspoon salt. Bring to a gentle boil and cook 10–14 minutes, until a fork slides in easily but the pieces don’t fall apart.
- Drain and steam-dry: Drain the potatoes in a colander, then let them sit for 5–10 minutes. This helps excess moisture evaporate so the dressing clings better.
- Hard-boil the eggs: While the potatoes cook, place eggs in a small pot, cover with water, and bring to a boil.Turn off the heat, cover, and let sit 10–12 minutes. Cool under cold water, peel, and chop.
- Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt to taste, and black pepper. Adjust the acidity and seasoning until it tastes bright and balanced.
- Add the mix-ins: Stir in the onion, celery, and pickles or relish (if using).Fold in the chopped herbs.
- Combine with potatoes: Add the warm potatoes to the bowl. Gently fold with a spatula until coated. Warm potatoes absorb flavor better, so this step builds depth.
- Add the eggs: Fold in the chopped eggs last to keep them from breaking up too much.
- Chill to set: Cover and refrigerate at least 1 hour, preferably 2–4 hours.Chilling lets the flavors meld and the texture firm up.
- Final taste and serve: Before serving, taste and adjust with more salt, pepper, or a splash of vinegar. Sprinkle with paprika and extra herbs if you like.
What Makes This Special
This potato salad keeps things traditional, but it’s not bland or heavy. The dressing balances mayonnaise with mustard and a splash of vinegar for a clean, bright taste. A little crunch from celery and onion gives it texture, and optional chopped pickles or relish add a sweet-sour pop.
It’s the kind of recipe that feels familiar but still tastes fresh.
Another highlight: it’s hard to mess up. The steps are straightforward, the ingredients are easy to find, and the flavor is customizable. Make it once, and you’ll keep coming back to it for every gathering.
What You’ll Need
- 2 pounds potatoes (Yukon Gold or red potatoes are ideal)
- 1 teaspoon kosher salt (for boiling water, plus more to taste)
- 3 large eggs (hard-boiled, optional but classic)
- 2/3 cup mayonnaise
- 2 tablespoons Dijon or yellow mustard
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 teaspoon sugar (optional, for balance)
- 1/4 teaspoon black pepper (plus more to taste)
- 1/3 cup finely chopped red onion (or scallions)
- 1/2 cup finely chopped celery
- 1/4 cup chopped dill pickles or sweet relish (optional)
- 2 tablespoons chopped fresh dill or parsley (optional, but adds freshness)
- Paprika for garnish (optional)
Instructions
- Prep the potatoes: Scrub and rinse the potatoes.
If using thin-skinned varieties, you can leave the skins on. Otherwise, peel them. Cut into 3/4-inch chunks so they cook evenly.
- Boil until tender: Place potatoes in a large pot and cover with cold water by about an inch.
Add 1 teaspoon salt. Bring to a gentle boil and cook 10–14 minutes, until a fork slides in easily but the pieces don’t fall apart.
- Drain and steam-dry: Drain the potatoes in a colander, then let them sit for 5–10 minutes. This helps excess moisture evaporate so the dressing clings better.
- Hard-boil the eggs: While the potatoes cook, place eggs in a small pot, cover with water, and bring to a boil.
Turn off the heat, cover, and let sit 10–12 minutes. Cool under cold water, peel, and chop.
- Make the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt to taste, and black pepper. Adjust the acidity and seasoning until it tastes bright and balanced.
- Add the mix-ins: Stir in the onion, celery, and pickles or relish (if using).
Fold in the chopped herbs.
- Combine with potatoes: Add the warm potatoes to the bowl. Gently fold with a spatula until coated. Warm potatoes absorb flavor better, so this step builds depth.
- Add the eggs: Fold in the chopped eggs last to keep them from breaking up too much.
- Chill to set: Cover and refrigerate at least 1 hour, preferably 2–4 hours.
Chilling lets the flavors meld and the texture firm up.
- Final taste and serve: Before serving, taste and adjust with more salt, pepper, or a splash of vinegar. Sprinkle with paprika and extra herbs if you like.
Storage Instructions
Store potato salad in an airtight container in the refrigerator for up to 4 days. Keep it chilled until serving and avoid leaving it out at room temperature for more than 2 hours (or 1 hour on hot days).
If the salad thickens after chilling, stir in a spoonful of mayonnaise or a splash of vinegar to loosen and brighten it up.
Potato salad doesn’t freeze well due to the mayo-based dressing and the texture of potatoes after thawing. Make it fresh for the best results.
Benefits of This Recipe
- Simple ingredients, big flavor: You likely have most of these items already.
- Flexible and forgiving: Easy to tweak for different tastes—more mustard for tang, more herbs for freshness.
- Make-ahead friendly: Tastes even better after a few hours in the fridge.
- Crowd-pleasing classic: Familiar and comforting, perfect for gatherings.
- Budget-friendly: Potatoes are affordable, and a little dressing goes a long way.
Common Mistakes to Avoid
- Overcooking the potatoes: Mushy potatoes can make the salad pasty. Check doneness early and often.
- Skipping the steam-dry: Leaving water on the potatoes dilutes the dressing and dulls flavor.
- Adding dressing to cold potatoes: Warm potatoes absorb dressing better.
Toss while they’re still slightly warm.
- Under-seasoning: Potatoes need salt. Taste the dressing, then taste again after chilling and adjust.
- Too much mix-in crunch: A little texture is great, but don’t overload with celery or onion. Balance is key.
Recipe Variations
- Southern-Style: Use yellow mustard, sweet relish, and a touch more sugar.
Garnish with paprika and extra chopped eggs.
- Dill and Lemon: Add lots of fresh dill, swap some vinegar for lemon juice, and include chopped cucumber.
- Bacon and Chive: Fold in crispy bacon pieces and sliced chives. Use a bit of sour cream with the mayo.
- German-Inspired: Skip the mayo and make a warm dressing with olive oil, vinegar, a little Dijon, and sautéed onions. Toss with warm potatoes and fresh parsley.
- Greek Yogurt Twist: Replace half the mayo with plain Greek yogurt for a lighter, tangy version.
- No-Egg Version: Leave out the eggs and add more celery and dill pickles for extra texture and brightness.
FAQ
What are the best potatoes for potato salad?
Waxy or all-purpose potatoes like Yukon Golds or red potatoes hold their shape well and have a creamy texture.
Russets work in a pinch but tend to fall apart more easily.
Should I peel the potatoes?
It’s up to you. Thin-skinned potatoes are great with the skins on for color and texture. If using russets or if you prefer a smoother bite, peel them.
Can I make this ahead of time?
Yes.
It actually tastes better after a few hours as the flavors meld. Make it the day before and season again before serving if needed.
How do I fix potato salad that’s too dry?
Stir in a bit more mayonnaise, a splash of vinegar, or even a spoonful of pickle brine. Add gradually and taste as you go.
How do I keep the onions from overpowering the salad?
Rinse chopped onions under cold water and pat dry before adding.
Or use scallions for a milder flavor.
Is there a dairy-free version?
Yes. Use a dairy-free mayonnaise and skip any sour cream. The rest of the ingredients are naturally dairy-free.
How can I make it more tangy?
Add extra mustard, a bit more vinegar, or some chopped dill pickles.
Start small and adjust to taste.
Can I add other vegetables?
Absolutely. Peas, finely diced bell pepper, or shredded carrots can work well. Keep pieces small so they don’t dominate.
What’s the best way to serve potato salad at a picnic?
Keep it chilled until the last minute.
Serve it in a bowl set over a larger bowl filled with ice, and follow the 2-hour food safety rule.
Why is my potato salad grainy or gluey?
Overcooked potatoes can break down and release starch, creating a gummy texture. Cut evenly, cook gently, and drain well to avoid this.
Final Thoughts
Classic potato salad doesn’t need reinvention—just a dependable method and a well-balanced dressing. With tender potatoes, a touch of crunch, and that creamy-tangy finish, this recipe delivers every time.
Make it your own with a few small tweaks, and you’ll have a side that fits every table from casual lunches to holiday spreads. It’s simple, satisfying, and always welcome.
