If you are a potato salad fan, don’t miss our crowd pleasing Creamy Potato Salad Recipe and Chicken Potato Salad.
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Classic Potato Salad Recipe:
Hi, Julia of Vikalinka here, and today I am bringing you my classic potato salad recipe. This recipe has been in my family for generations. It’s versatile, delicious and beautiful to look at with just the right amount of dressing. This potato salad is the most requested side dish for barbecues and potlucks.
What Ingredients are in Potato Salad?
As the name suggests, potato is the main ingredient but we also need a few more things to compliment the potatoes and make this salad exciting.
potatoes hard boiled eggs green onions dill pickles fresh or frozen dill mayonnaise-based dressing
What Type of Potatoes are Best for Potato Salad?
Have you ever seen a potato salad that looks like a sad mush? That usually happens from using the wrong kind of potatoes. Ideal spuds for your salad will be of waxy variety that cook up creamy, yet firm. They tend to hold their shape and give pleasant texture to your salad. The potato varieties you are looking for are:
Red Bliss New Potatoes Yukon Gold Fingerling Carola
Potatoes to Avoid in Potato Salad:
Idaho Russet. Save them for your mashed potatoes. They are too starchy for a salad but perfect for a creamy mash.
What Dressing is Best for Classic Potato Salad?
Usually a mayonnaise is used to dress a potato salad and while I continue with the tradition, I also add a dash of white wine vinegar, a bit of Dijon mustard and plenty of fresh black pepper. Potatoes need a little bit of heat from the mustard and a touch of acidity of vinegar to bring them to life.
Tips for Making the Best Potato Salad
Choose waxy potatoes and boil them unpeeled until tender but firm Cut all ingredients in equal dice to allow even flavor distribution Use plenty of fresh herbs like dill, parsley or chives for extra flavor and freshness Introduce contrasting flavors and textures. (eg. Crunchy dill pickles vs. creamy potatoes) Refrigerate the salad for at least one hour before serving for flavors to meld Salt your potato salad after adding the dressing to avoid over-salting Sprinkle the salad with a handful of fresh dill or microgreens before serving for visual appeal and more texture
Can I Make Potato Salad Ahead?
I prefer to cook potatoes and eggs the day before, then assemble the following day. Once the potato salad is fully assembled, it will keep in a fridge up to 24 hours without compromising the flavor.
More Picnic and BBQ Sides:
Enjoy these crowd pleasing BBQ side dishes. Do you have a favorite side dish you bring to barbecues? Let me know in comments!
15-Min Corn on the Cob – it doesn’t get any easier! Avocado Corn Salad – vibrant, fresh and so satisfying Greek Orzo Salad Coronation Chicken Salad Tuscan Panzanella Salad Egg Salad – with the best dressing
title: “Classic Potato Salad” ShowToc: true date: “2024-09-14” author: “Krista Rogers”
Potato Salad
We probably all have our favorite potato salad that we grew up with and I’m sure there are numerous versions out there, with mustard, without mustard, with cucumbers, with pickles, no celery, with olives, the list goes on. This one I’m sharing with you today is packed with pickles and crunchy celery. Of course, the classic potato salad is really about potatoes and so there are lots of potatoes here. My favorite to use are Yukon gold potatoes, just because I love their yellow color. In reality this salad can be made with any kind of potatoes, even red skinned ones.
Short 15 min prep time Easy recipe done in 30 min 3 Step fast prep and cook Crowd Pleaser
This side dish originated in Germany and I’m ever so thankful that it’s become such a world wide renowned side dish! It’s a great blank canvas for tons of flavor so feel free to have fun with this side dish, I promise you’ll love whatever you come up with!
Ingredient Notes
Potatoes – I used Yukon gold as they’re perfect for this recipe. Avoid using starchier potatoes like Russets, since they’ll get too mushy in this type of salad. Eggs – I use hard-boiled eggs for texture and extra creaminess. Celery – I love adding celery to my potato salad for a little added crunch. Onion – I used a red onion for a punchy acidic kick and some color. Pickles – I chopped up 3 medium sized pickles for lots of tang and crunch. Mayonnaise – I love using a good organic mayonnaise. If you’d like to make your own here’s my recipe! Mustard – This adds an extra kick of flavor as well as a bit of color. I usually use Dijon mustard in this classic recipe. Spices – Paprika and salt and pepper. I love to use a bit of paprika but it’s totally optional. Lemon juice – Freshly squeezed is always best! Herbs – Freshly chopped chives for adding to the salad and also for garnish.
How To Make Potato Salad
How To Boil The Perfect Eggs
Expert Tips
How To Serve
This versatile little potato salad has been a long time world wide favorite for good reason. I love to pair this with any and all things BBQ, big meat dishes, and just about anything that feels or tastes summery!
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Leftovers
You can store potato salad in an airtight container in the fridge for 3 – 4 days. This salad does not freeze well so I don’t recommend storing it that way as the eggs and the mayo based sauce will separate when thawed.
More Delicious Recipes To Try
Roasted Potatoes with Garlic SauceThe Best Egg Salad RecipeRoasted Sweet PotatoesBBQ Dry RubBeef Salad (Salata de Boeuf)Mediterranean Potato Salad
