This potato salad is creamy, tangy, and super satisfying! With tender potatoes, crisp veggies, and a delicious dressing, it’s perfect for picnics, barbecues, or just a fun dinner at home.
I love adding a sprinkle of paprika on top for a little kick! It’s so easy to make that I often whip it up while my potatoes are cooling. You’ll want to keep this recipe handy! 🥔✨
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are perfect for creamy potato salad. They hold their shape well. If you can’t find these, try using new potatoes or even russets, though russets might be a bit softer.
Mayonnaise: While mayo is essential for creaminess, you can use Greek yogurt for a lighter option. You could also mix mayo and yogurt for a nice balance. If you’re vegan, look for plant-based mayo alternatives.
Mustard: Yellow mustard gives a nice tang. If you’re not a fan, Dijon mustard or even whole grain mustard can provide a different flavor twist. Just remember to adjust the amount to your taste.
Onion: Red onions add a mild flavor and crunch. If they’re too strong for you, green onions or chives can be a good substitute, or omit them entirely for a simpler taste.
Eggs: Hard-boiled eggs add richness, but if you want a vegan version, you could skip them or add chickpeas for extra protein!
How Do I Cook Potatoes Perfectly for Potato Salad?
Properly cooked potatoes are key to a great potato salad. Here’s how to do it right:
- Start with cold, salted water to cook the potatoes. This helps them cook evenly.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a gentle boil.
- Cook the potatoes for about 10-15 minutes, checking with a fork. They should be tender but not mushy.
- Once done, drain and let them cool slightly. Avoid letting them sit too long as they need to be warm when mixed with the dressing for better flavor absorption.
Follow these steps, and your potatoes will be perfectly tender and ready for a delicious salad!
How to Make Classic Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds (about 6 large) Yukon Gold or red potatoes, unpeeled and cut into chunks
- 3 large hard-boiled eggs, quartered
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup finely chopped red onion (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- Paprika for garnish
How Much Time Will You Need?
Preparing this classic potato salad takes about 20 minutes of active time, plus an additional hour to chill in the refrigerator. The waiting time helps all the flavors blend beautifully, making it even tastier!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the cut potatoes into a large pot. Cover them with cold salted water—this helps them cook evenly. Bring the water to a boil over medium-high heat. Let the potatoes cook for about 10-15 minutes, or until they are tender when poked with a fork. Once they’re cooked, drain the potatoes and allow them to cool slightly.
2. Prepare the Hard-Boiled Eggs:
While the potatoes are cooling, peel and quarter the hard-boiled eggs. Make sure to set these aside until you mix them into the salad.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar (or white vinegar), sugar, salt, and freshly ground black pepper. Keep whisking until everything is smooth and combined.
4. Combine Potatoes and Dressing:
Once the potatoes are warm or at room temperature, add them to the bowl with the dressing. Be gentle as you fold the potatoes into the dressing so they don’t break apart too much.
5. Mix in the Extras:
Add in the chopped red onion, chopped parsley, and most of the quartered eggs. Save a few quarters for garnish. Again, gently mix everything together.
6. Serve the Salad:
Carefully transfer the potato salad to a serving bowl. Arrange the reserved egg quarters on top for a nice finish.
7. Garnish:
Finish your salad by sprinkling some extra chopped red onion, parsley, and a dash of paprika over the top. This adds flavor and a lovely pop of color!
8. Chill and Enjoy:
Place the potato salad in the refrigerator for at least 1 hour before serving. This waiting time allows all the flavors to meld together. Serve it cold or at room temperature, and enjoy your creamy, tangy classic potato salad!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or red potatoes work best, but you can also use new potatoes or even russets if that’s what you have on hand. Just keep in mind that russets might be a bit softer.
Can I Make This Potato Salad Ahead of Time?
Yes, you can make it a day in advance! Just store the potato salad in an airtight container in the refrigerator. The flavors will deepen, making it even more delicious the next day!
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat it again, gently stir and adjust seasoning if necessary as the flavors might mellow out.
Can I Customize the Dressing?
Definitely! If you’re looking for a lighter option, try substituting some or all of the mayonnaise with Greek yogurt. You can also experiment with adding herbs or other spices for extra flavor!
