Potato Salad
There’s something truly comforting about a classic potato salad. This creamy, tangy dish is a staple at family gatherings, BBQs, and picnics, evoking warm memories with every bite.
Made with tender potatoes and a rich dressing, it’s a dish that never fails to bring people together.
Whether you’re serving it on a sunny afternoon or bringing it to a potluck, this potato salad is bound to be a hit that delights everyone’s palate.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6-8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 250
- Protein: 3g
- Carbohydrates: 30g
- Fat: 13g
- Fiber: 3g
- Sugar: 1g
- Sodium: 320mg
Why I Love This Potato Salad
What I adore about this potato salad is its simplicity and versatility. It’s easy to whip up, taking minimal time from peeling to serving, which is perfect for busy days. The combination of creamy mayonnaise, zesty mustard, and crunchy veggies creates a delightful texture and flavor party.
This dish has been a part of my family’s gatherings, where we sit around, reminisce, and enjoy quality time. It brings a bit of nostalgia and joy, making every occasion feel special.
Ingredients
- 2 pounds of potatoes
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup chopped pickles
- Salt and pepper to taste
- Paprika for garnish
How to Make Potato Salad
Step 1: Boil the Potatoes
Start by boiling the potatoes in a large pot of salted water until they’re tender, which should take about 15-20 minutes. You want them soft enough to easily pierce with a fork but not too mushy.
Step 2: Cool and Dice
Once the potatoes are cooked, drain them and let them cool for a few minutes. After they’ve cooled enough to handle, peel the skins off and dice the potatoes into bite-sized pieces.
Step 3: Mix the Dressing
In a large bowl, combine the mayonnaise, mustard, diced onions, celery, and pickles. Mix well until everything is coated in that creamy goodness!
Step 4: Combine Ingredients
Gently fold the diced potatoes into the dressing mixture, being careful not to mash them. You want to incorporate all those flavors without losing the potato texture.
Step 5: Season to Taste
Add salt and pepper according to your taste preference. This step is crucial to enhance all the delightful flavors.
Step 6: Chill
For the best taste, refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld and develop.
Step 7: Garnish and Serve
Right before serving, sprinkle a light dusting of paprika on top for a pop of color and flavor!
Tips & Variations
- Cooking Potatoes: Use waxy potatoes like red or Yukon gold for a creamier texture that holds together well.
- Serving Idea: Try serving the potato salad in hollowed-out peppers for a fun, colorful presentation!
- Dietary Adjustments: For a lighter version, swap part of the mayonnaise for Greek yogurt. If you prefer gluten-free, this recipe is naturally suitable.
- Flavor Boost: Add a splash of apple cider vinegar for a tangy kick.
Delicious Variations
- Classic Macaroni Salad: Another crowd-pleaser similar in flavor and texture that complements summer gatherings.
- Pasta Salad with Pesto: A refreshing alternative that’s vibrant and full of flavor.
- Coleslaw: Crunchy, tangy, and a great side dish for BBQs.
- Deviled Eggs: A delightful, creamy finger food that pairs nicely with potato salad at parties.
Serving Suggestions for Potato Salad
Serve this potato salad chilled, making it perfect for outdoor picnics or as a side dish at barbecues. It pairs beautifully with grilled burgers, hot dogs, or even alongside a fresh garden salad.
For drinks, consider a chilled lemonade or iced tea that complements the creamy flavors of the salad.
Storage and Leftovers
Store the potato salad in an airtight container in the refrigerator to keep it fresh. It will last for about 3-5 days. Just remember to give it a good stir before serving again, as some of the dressing may separate over time.
Helpful Questions
Can I make potato salad in advance?
Yes! Potato salad can be prepared a day ahead of time, which actually enhances its flavor.What type of potatoes work best for potato salad?
Waxy potatoes like red or Yukon gold hold their shape better and create a creamier texture, making them ideal for potato salad.Is it okay to use store-bought mayonnaise?
Absolutely! Store-bought mayonnaise works great and saves time.Can I add hard-boiled eggs to the salad?
Of course! Chopped hard-boiled eggs add an extra layer of creaminess and protein to the dish.Why should I chill the potato salad before serving?
Chilling enhances the flavors and allows the ingredients to absorb each other, creating a deliciously unified taste.
This classic potato salad not only brings joy but also embraces the spirit of togetherness and flavor. Happy cooking!
Print
Classic Potato Salad
- Total Time: 30
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy potato salad perfect for family gatherings, BBQs, and picnics.
Ingredients
- 2 pounds potatoes
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup chopped pickles
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain potatoes, let cool, peel, and dice into bite-sized pieces.
- In a bowl, mix mayonnaise, mustard, onions, celery, and pickles until well coated.
- Gently fold the diced potatoes into the dressing mixture.
- Add salt and pepper to taste.
- Refrigerate for at least 1 hour before serving.
- Garnish with paprika before serving.
Notes
Using waxy potatoes like red or Yukon gold for creaminess. Add a splash of vinegar for extra tang.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
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