Best Classic Potato Salad Recipe
Introduction
This classic potato salad is a creamy and tangy side dish perfect for picnics, barbecues, or any family meal. Made with tender Yukon Gold potatoes and a flavorful dressing, it’s easy to prepare and always a crowd-pleaser.
Ingredients
- 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2″ pieces
- Kosher salt
- 1 small red onion, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup finely chopped dill pickles
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1/2 tsp. paprika
- 4 hard-boiled eggs, chopped
- 1/4 cup thinly sliced chives
- Freshly ground black pepper
Instructions
- Step 1: In a large pot, cover the potatoes with water and generously season with kosher salt. Bring to a boil and cook until the potatoes are easily pierced with a knife, about 12 to 15 minutes. Drain and let cool slightly.
- Step 2: In a large bowl, combine the chopped red onion, mayonnaise, dill pickles, Dijon mustard, fresh lemon juice, and paprika. Mix well until fully combined.
- Step 3: Gently fold the cooked potatoes, chopped hard-boiled eggs, and sliced chives into the dressing. Season with salt and freshly ground black pepper to taste.
- Step 4: Refrigerate the potato salad until well chilled and ready to serve, allowing the flavors to meld together.
Tips & Variations
- For a creamier texture, add a splash of sour cream or Greek yogurt to the dressing.
- Use red potatoes instead of Yukon Gold for a slightly different texture and appearance.
- Add celery or bell peppers for extra crunch and color.
- Try swapping fresh dill for chives if you prefer a different herb flavor.
Storage
Store potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add extra seasoning if needed. Avoid freezing, as the texture of the potatoes and dressing may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make potato salad ahead of time?
Yes, potato salad can be made a day in advance and stored in the refrigerator. Letting it chill allows the flavors to develop more fully.
Should I peel the potatoes before cooking?
For this recipe, the potatoes are cooked with the skins on and then cut into pieces. Leaving the skin helps retain nutrients and adds texture, but you can peel them if you prefer a smoother result.
PrintBest Classic Potato Salad Recipe
This Best Classic Potato Salad recipe delivers a creamy, tangy, and perfectly seasoned side dish featuring tender Yukon Gold potatoes, crisp red onions, dill pickles, and hard-boiled eggs, all brought together with a flavorful mayonnaise-based dressing accented by Dijon mustard and fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Potatoes
- 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2” pieces
- Kosher salt (for boiling potatoes)
Salad Mix
- 1 small red onion, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup finely chopped dill pickles
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1/2 tsp. paprika
- 4 hard-boiled eggs, chopped
- 1/4 cup thinly sliced chives
- Freshly ground black pepper (to taste)
- Kosher salt (to season)
Instructions
- Cook the potatoes: In a large pot, place the cut Yukon Gold potatoes and cover them with water. Generously season the water with kosher salt. Bring to a boil and cook the potatoes until they are fork-tender, about 12 to 15 minutes. Drain the potatoes and let them cool slightly to handle.
- Prepare the dressing and combine: In a large bowl, combine the finely chopped red onion, mayonnaise, finely chopped dill pickles, Dijon mustard, fresh lemon juice, and paprika. Mix well until all ingredients are thoroughly incorporated.
- Assemble the salad: Gently fold the warm potatoes into the dressing mixture, adding the chopped hard-boiled eggs and thinly sliced chives. Season generously with kosher salt and freshly ground black pepper to taste.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate the potato salad until well chilled, typically for at least 1 to 2 hours, before serving to allow the flavors to meld.
Notes
- Yukon Gold potatoes are preferred for their creamy texture and ability to hold their shape after boiling.
- Boiling the potatoes with salt seasons them from within, enhancing overall flavor.
- For a smoother salad, you can peel the potatoes before boiling, but leaving the skin adds texture and nutrients.
- Hard-boiled eggs add protein and richness; ensure they are fully cooled and chopped before mixing.
- Refrigerate the salad for several hours or overnight for best flavor development.
- Adjust mayonnaise quantity to your preferred creaminess level.
Keywords: classic potato salad, creamy potato salad, side dish, summer picnic salad, boiled potatoes, egg potato salad
