The Ultimate Classic Potato Salad Recipe: Creamy, Tangy Perfection

Potato salad. It’s a staple at picnics, barbecues, potlucks, and holiday gatherings. It’s the quintessential summer side dish, but honestly, it’s fantastic any time of year. But with so many variations out there, finding the *perfect* classic potato salad can feel like a quest. Well, search no more! This recipe delivers everything you crave in a potato salad: creamy texture, tangy flavor, and just the right amount of everything else.

This isn’t just any potato salad recipe; it’s the *ultimate* classic. We’ll walk you through every step, from choosing the right potatoes to achieving the perfect dressing consistency. Get ready to impress your friends and family with this crowd-pleasing masterpiece.

## Why This Recipe Works

Before diving into the details, let’s talk about what makes this potato salad stand out:

* **Perfect Potato Selection:** We’ll guide you on choosing the best potatoes for a creamy yet firm texture.
* **Balanced Flavors:** The dressing is a harmonious blend of mayonnaise, mustard, vinegar, and seasonings, creating a tangy and savory profile.
* **Creamy Texture:** The right cooking technique and dressing ratio ensure a perfectly creamy potato salad, never dry or gloppy.
* **Customizable:** While this is a classic recipe, we’ll also offer suggestions for variations and additions to make it your own.
* **Tried and True:** This recipe has been tested and perfected over time, guaranteeing delicious results every time.

## Ingredients You’ll Need

Here’s a comprehensive list of everything you’ll need to create this delectable potato salad. Precise measurements are provided in the recipe card below, but this gives you a general overview.

* **Potatoes:** The star of the show! We recommend Yukon Gold or red potatoes for their creamy texture and ability to hold their shape during cooking. About 3 pounds.
* **Mayonnaise:** Use a high-quality mayonnaise for the best flavor and texture. Full-fat mayonnaise is preferred for its richness. Approximately 1 cup.
* **Yellow Mustard:** Adds a tangy bite to the dressing. About 2 tablespoons.
* **Apple Cider Vinegar:** Provides acidity and balances the richness of the mayonnaise. About 2 tablespoons.
* **Celery:** Adds a refreshing crunch and subtle flavor. About 1/2 cup, finely chopped.
* **Red Onion:** Offers a mild onion flavor and a pop of color. About 1/4 cup, finely chopped.
* **Hard-Boiled Eggs:** Optional, but highly recommended! Adds richness and protein. About 3 large eggs, peeled and chopped.
* **Fresh Parsley:** For a fresh, herbaceous touch. About 2 tablespoons, chopped.
* **Sweet Pickle Relish:** Adds sweetness and tang. About 2 tablespoons. Dill relish can be used if you prefer a less sweet flavour.
* **Salt and Black Pepper:** To taste, for seasoning.
* **Paprika (Optional):** For garnish and a touch of smoky flavor.

## Step-by-Step Instructions

Follow these detailed instructions to achieve potato salad perfection. Don’t be intimidated; it’s easier than you think!

**Step 1: Prepare the Potatoes**

1. **Wash and Dice:** Thoroughly wash the potatoes. You can peel them if you prefer, but leaving the skins on adds texture and nutrients. Dice the potatoes into roughly 3/4-inch to 1-inch cubes. Consistent sizing ensures even cooking.
2. **Boil the Potatoes:** Place the diced potatoes in a large pot and cover them with cold water. Add about 1 tablespoon of salt to the water. The salt seasons the potatoes from the inside out. Bring the water to a boil over medium-high heat.
3. **Cook Until Tender:** Once boiling, reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork but not mushy. Overcooked potatoes will result in a mushy potato salad.
4. **Drain and Cool:** Drain the potatoes immediately and transfer them to a large bowl or baking sheet to cool. Allowing them to cool slightly before adding the dressing prevents them from absorbing too much of it and becoming soggy. You can speed up the cooling process by spreading them out in a single layer.

**Step 2: Prepare the Hard-Boiled Eggs (If Using)**

1. **Boil the Eggs:** Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it sit for 10-12 minutes. This will result in perfectly cooked, easy-to-peel hard-boiled eggs.
2. **Cool the Eggs:** Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
3. **Peel and Chop:** Once cooled, peel the eggs and chop them into small pieces. Set aside.

**Step 3: Prepare the Dressing**

1. **Combine Ingredients:** In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, and black pepper. Adjust the amounts to your taste preferences. For a tangier dressing, add more vinegar. For a sweeter dressing, add a touch of sugar or more sweet pickle relish. If you like your potato salad on the drier side use a bit less mayonnaise.
2. **Taste and Adjust:** Taste the dressing and adjust the seasoning as needed. Remember that the flavors will meld together as the potato salad sits, so don’t be afraid to be a little generous with the seasonings.

**Step 4: Assemble the Potato Salad**

1. **Combine Potatoes and Vegetables:** In the bowl with the cooled potatoes, add the chopped celery, red onion, and hard-boiled eggs (if using). Gently toss to combine.
2. **Add the Dressing:** Pour the dressing over the potato mixture and gently stir to coat everything evenly. Be careful not to overmix, as this can cause the potatoes to break down.
3. **Incorporate Parsley:** Stir in the chopped fresh parsley.
4. **Chill:** Cover the potato salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 2 hours, or preferably longer. This allows the flavors to meld together and the potato salad to chill thoroughly. Chilling is crucial for the best flavor and texture.

**Step 5: Serve and Enjoy**

1. **Garnish (Optional):** Before serving, garnish the potato salad with a sprinkle of paprika for color and a subtle smoky flavor. You can also add a few extra sprigs of fresh parsley.
2. **Serve Cold:** Serve the potato salad cold as a side dish at picnics, barbecues, potlucks, or any gathering. It pairs perfectly with grilled meats, sandwiches, burgers, and more.

## Tips for the Best Potato Salad

* **Don’t Overcook the Potatoes:** Overcooked potatoes will become mushy and ruin the texture of your potato salad. Cook them until they are fork-tender but still hold their shape.
* **Cool the Potatoes Properly:** Allowing the potatoes to cool slightly before adding the dressing prevents them from absorbing too much of it and becoming soggy.
* **Use High-Quality Mayonnaise:** The mayonnaise is a key ingredient in the dressing, so choose a high-quality brand for the best flavor and texture.
* **Don’t Overmix:** Overmixing the potato salad can cause the potatoes to break down and become mushy. Gently stir to combine.
* **Chill Thoroughly:** Chilling the potato salad for at least 2 hours allows the flavors to meld together and the potato salad to chill thoroughly. This is crucial for the best flavor and texture.
* **Taste and Adjust:** Taste the potato salad and adjust the seasoning as needed. Remember that the flavors will meld together as it sits, so don’t be afraid to be generous with the seasonings.
* **Make it Ahead:** Potato salad is a great make-ahead dish. You can prepare it up to 2 days in advance and store it in the refrigerator.

## Variations and Additions

While this recipe is a classic, feel free to experiment with variations and additions to make it your own.

* **Add Bacon:** Cooked and crumbled bacon adds a smoky, salty flavor that complements the potatoes and dressing perfectly. About 1/2 cup of bacon.
* **Add Dill Pickles:** Instead of sweet pickle relish, use dill pickles for a tangy, savory flavor. About 1/4 cup, finely chopped.
* **Add Green Onions:** Green onions offer a milder onion flavor than red onion. About 1/4 cup, sliced.
* **Add Bell Peppers:** Diced bell peppers add a colorful crunch and sweetness. About 1/2 cup, diced.
* **Add Jalapeños:** For a spicy kick, add finely chopped jalapeños. Start with a small amount and adjust to your taste.
* **Use Different Mustards:** Experiment with different types of mustard, such as Dijon mustard or whole-grain mustard, for a unique flavor profile.
* **Add Herbs:** Besides parsley, try adding other fresh herbs like dill, chives, or tarragon.
* **Change the Dressing:** Use Greek yogurt in part or in whole for a lighter dressing. You can also add a spoonful of sour cream.
* **Make it Vegan:** Use vegan mayonnaise and omit the eggs. Add some chopped avocado for extra creaminess.

## Serving Suggestions

This classic potato salad is a versatile side dish that pairs well with a variety of main courses.

* **Grilled Meats:** Serve it alongside grilled chicken, steak, burgers, or ribs.
* **Sandwiches:** It’s a perfect accompaniment to sandwiches like pulled pork, BLTs, or veggie burgers.
* **Seafood:** Pair it with grilled fish, shrimp, or crab cakes.
* **Picnics and Barbecues:** It’s a must-have at any picnic or barbecue.
* **Potlucks:** It’s a crowd-pleasing dish that’s easy to transport and share.

## Storage Instructions

Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Be sure to keep it refrigerated at all times to prevent bacterial growth. Due to the mayonnaise content, it’s best not to leave potato salad at room temperature for extended periods.

## Recipe Card

recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 8-10

### Ingredients:

* 3 pounds Yukon Gold or red potatoes, diced
* 1 cup mayonnaise
* 2 tablespoons yellow mustard
* 2 tablespoons apple cider vinegar
* 1/2 cup celery, finely chopped
* 1/4 cup red onion, finely chopped
* 3 large hard-boiled eggs, peeled and chopped (optional)
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons sweet pickle relish
* Salt and black pepper to taste
* Paprika for garnish (optional)

### Equipment

* Large Pot
* Medium Bowl
* Whisk
* Measuring Cups and Spoons
* Knife
* Cutting Board

### Instructions

1. **Prepare the Potatoes:** Wash and dice the potatoes into 3/4-inch to 1-inch cubes. Place them in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until fork-tender. Drain and cool slightly.
2. **Prepare the Eggs (If Using):** Place eggs in a saucepan, cover with cold water, bring to a boil, remove from heat, cover, and let sit for 10-12 minutes. Cool in ice water, peel, and chop.
3. **Prepare the Dressing:** In a medium bowl, whisk together mayonnaise, mustard, vinegar, relish, salt, and pepper.
4. **Assemble the Potato Salad:** In a large bowl, combine cooled potatoes, celery, onion, and eggs (if using). Pour dressing over the mixture and gently stir to coat. Stir in parsley.
5. **Chill:** Cover and refrigerate for at least 2 hours.
6. **Serve:** Garnish with paprika (optional) and serve cold.

### Notes:

* For a tangier dressing, add more vinegar.
* For a sweeter dressing, add a touch of sugar or more sweet pickle relish.
* Don’t overcook the potatoes.
* Adjust seasoning to taste.
* Store leftovers in the refrigerator for up to 3-4 days.

## Conclusion

There you have it – the ultimate classic potato salad recipe! With its creamy texture, tangy flavor, and customizable ingredients, this recipe is sure to become a favorite at your gatherings. So, grab your potatoes, mayonnaise, and mustard, and get ready to create a potato salad masterpiece that everyone will love. Enjoy!