There are some recipes that just belong at the center of a family table, and this Classic Creamy Potato Salad is absolutely one of them. Whether it’s a backyard barbecue, a holiday cookout, or just a casual dinner with friends, this is the side dish I reach for every time. It’s creamy, tangy, and comforting in that nostalgic, can’t-stop-scooping kind of way.
I’ve tried fancier versions over the years—loaded with bacon, fancy herbs, or different vinegars—but I always come back to this one. It’s simple, dependable, and packed with familiar flavors that remind me of summers at home and second helpings at every picnic.
Let me walk you through exactly how I make it, step by step, and why this version hits all the right notes.
Why This Potato Salad Works
There’s a reason this one never goes out of style:
- Creamy and tangy balance: The mayo and Dijon mustard blend gives it that classic richness with just the right bite.
- A touch of crunch: Celery and red onion bring texture that cuts through the creaminess.
- Hard-boiled eggs = comfort: They add creaminess and substance without being overwhelming.
- Make-ahead friendly: It tastes even better after a night in the fridge.
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 15 mins | Cook Time: 15 mins | Chill Time: 1 hr+)
- 3 lbs (1.36 kg) russet potatoes, peeled and cut into chunks
- 1 cup mayonnaise (add more or less to taste)
- 1/4 cup Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar (optional, but I like the hint of sweetness)
- Salt and black pepper, to taste
- 2 celery stalks, finely chopped
- 1/2 red onion, finely diced
- 3–4 hard-boiled eggs, chopped
- 2 tablespoons sweet pickle relish or chopped pickles (optional)
- Fresh parsley or chives, chopped (for garnish)
How I Make It (Step-by-Step)
1. Boil the Potatoes
I start by placing the peeled and chopped potatoes into a large pot of cold water. I always salt the water—like you would for pasta—because it helps season the potatoes from the inside out.
Once it reaches a boil, I reduce the heat and simmer the potatoes for about 10–15 minutes, just until they’re fork-tender. Not too soft—you want them to hold up in the salad.
Then I drain them well and let them cool completely. If I’m in a rush, I pop them into the fridge for 15–20 minutes.
2. Make the Dressing
In a big mixing bowl (the one I’ll toss the whole salad in), I whisk together the mayo, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. This is where you can adjust the creaminess or tang depending on your preference. I like it bold but balanced.
3. Fold in the Potatoes and Mix-Ins
Once the potatoes are cooled, I add them to the bowl with the dressing and gently toss to coat. The key here is not to overmix—I want the chunks to stay mostly intact for that rustic look and feel.
Then I fold in the celery, red onion, chopped eggs, and sweet relish if I’m using it. The combination of textures—creamy, crunchy, tangy—really makes the dish.
4. Chill and Serve
I cover the bowl and chill it for at least an hour. Longer is better, because the flavors really develop as it sits. Right before serving, I sprinkle over some chopped parsley or chives for a fresh pop of green.
Sometimes I top it with a few extra slices of hard-boiled egg or a dash of paprika if I’m feeling a little extra.
Tips for the Best Potato Salad
- Let the potatoes cool fully before mixing them in. Warm potatoes can make the dressing separate and go oily.
- Use a starchy potato like russet for that classic texture. Yukon Golds work too if you like it creamier.
- Taste and adjust: Everyone’s potato salad preference is different. I always taste after chilling and adjust the salt, pepper, or acidity.
- Make it ahead: This is one of those dishes that’s even better the next day, so don’t hesitate to prep it in advance.
What I Serve It With
Potato salad is the ultimate side—it goes with just about everything. Some of my favorite pairings:
- Grilled burgers, hot dogs, or BBQ chicken
- Pulled pork or ribs
- A simple green salad or watermelon wedges
- Corn on the cob and baked beans for the full picnic lineup
FAQs From My Kitchen
Q: Can I use a different mustard?
A: Absolutely. Yellow mustard works for a more classic flavor, while whole grain adds a bit of texture. Dijon gives that smooth, tangy bite I like best.
Q: Can I make this without eggs?
A: Totally. Just leave them out if you’re serving someone who doesn’t eat eggs—it’s still delicious.
Q: How long does this last in the fridge?
A: About 3–4 days, stored in an airtight container. Just give it a good stir before serving again.
Q: Can I use Greek yogurt instead of mayo?
A: You can sub part or all of the mayo with Greek yogurt for a lighter version, though it will change the flavor. I’d suggest starting with a 50/50 mix.
Why This Potato Salad Is a Staple
This Classic Creamy Potato Salad is everything I want in a side dish—easy to make, totally satisfying, and full of flavor without being fussy. It’s the kind of dish that tastes like summer, like family cookouts, like second helpings when no one’s watching.
If you try it out, let me know what you think—or how you make it your own. A little extra mustard? More crunch? I love seeing how a classic like this evolves from kitchen to kitchen.
My Go-To Classic Potato Salad with a Tangy, Old-School Twist
Ingredients
- 4 cups potatoes, peeled and diced
- 1 cup mayonnaise (add more or less to taste)
- 1/4 cup Dijon mustard
- 1/4 cup white vinegar
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
- 2 hard-boiled eggs, chopped (optional)
Instructions
- In a large pot, cover the diced potatoes with water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix well.
- Add the cooled potatoes, celery, red onion, pickle relish, and dill (if using) to the bowl with the dressing. Gently fold to combine.
- If using, fold in chopped hard-boiled eggs.
- Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled, and enjoy!
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