If you are searching for a dish that combines creamy, tangy, and hearty flavors all in one bowl, look no further than The Best Potato Salad Recipe. This timeless classic is a picnic staple that everyone adores, offering tender potatoes softened to perfection, a luscious blend of mayonnaise and mustard, and the satisfying crunch of celery. It is a dish that feels like summer on a plate, comforting and refreshing at the same time, guaranteed to elevate any gathering or family meal with its vibrant texture and irresistible taste.
Ingredients You’ll Need
Though this recipe calls for simple, everyday ingredients, each one is crucial for layering the perfect balance of taste, texture, and color in The Best Potato Salad Recipe. They work together in harmony to create that signature creamy yet crisp bite that makes this salad unforgettable.
- 6 medium white potatoes or Yukon golds: These varieties offer a creamy texture and hold their shape beautifully after cooking.
- 2 Tablespoons white vinegar: Adds a subtle tang and brightness to keep the salad from feeling heavy.
- 2 large celery stalks (diced): Provides a fresh, crunchy contrast to the softness of the potatoes.
- 1/2 cup onions finely diced: Brings a mild sharpness and a hint of sweetness for depth in flavor.
- 5 hard boiled eggs (peeled): Adds protein and a creamy texture that makes each bite richer.
- 1½ cups mayonnaise: The creamy base that holds everything together and adds richness.
- 1 Tablespoon yellow mustard: Imparts a gentle tang and subtle kick.
- 1 teaspoon celery seed: Delivers an aromatic, slightly nutty flavor enhancing the crunchiness of celery.
- 1 teaspoon kosher salt: Balances all flavors and brings out the natural taste of the ingredients.
- 1/4 teaspoon ground black pepper: Adds just the right amount of heat and complexity.
- Paprika for garnish: Sprinkled on top for a pop of color and a delicate smoky note.
How to Make The Best Potato Salad Recipe
Step 1: Cook and Prepare the Potatoes
Start by placing the quartered potatoes into a large pot and cover them with water. Bring the water to a boil, then reduce the heat to low, cover the pot, and let the potatoes simmer gently for 25 to 30 minutes until they become tender when pierced with a fork. Once cooked, drain and allow the potatoes to cool just enough so you can comfortably handle them. Then, cut the potatoes into bite-sized cubes, ready to soak up all the delicious dressing.
Step 2: Make the Dressing
While the potatoes are cooling, mix together the mayonnaise, white vinegar, yellow mustard, celery seed, kosher salt, and ground black pepper in a large bowl. This creamy and tangy dressing is the heart of The Best Potato Salad Recipe, creating an irresistible blend that will coat every potato cube perfectly.
Step 3: Combine the Ingredients
Add the cubed potatoes, diced celery, and minced onions to the dressing. Gently toss them together to ensure every piece is well coated without mashing the potatoes. Roughly chop the hard boiled eggs and fold them into the salad, adding a soft creaminess that complements the other ingredients beautifully.
Step 4: Chill and Garnish
Sprinkle paprika on top to give the potato salad a cheerful splash of color and a subtle smoky nuance. Cover the bowl and refrigerate the salad for at least 4 hours before serving. This resting period allows all the flavors to meld together, making The Best Potato Salad Recipe taste even better the next day.
How to Serve The Best Potato Salad Recipe
Garnishes
A simple sprinkle of paprika is traditional and delightful, but feel free to add chopped fresh parsley or chives if you want a bright and herbaceous note. A few extra celery leaves can add a fresh, decorative touch that also complements the celery seed flavor.
Side Dishes
This potato salad pairs beautifully with grilled meats like barbecue ribs, chicken, or juicy burgers. It also shines as part of a picnic spread alongside classic summer dishes such as coleslaw, baked beans, and corn on the cob. Its creamy, tangy profile cuts through smoky and savory foods perfectly, making it an essential partner on warm days.
Creative Ways to Present
For an eye-catching presentation, serve The Best Potato Salad Recipe in a hollowed-out bread bowl or in individual mini mason jars for a grab-and-go picnic treat. Layer it with colorful roasted vegetables for a rustic twist, or top with crispy bacon bits for some added crunch and smoky flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for 3 to 4 days, allowing you to enjoy the flavors even more as they continue to meld. Just be sure to give it a gentle stir before serving to redistribute the dressing.
Freezing
Freezing potato salad is generally not recommended because mayonnaise and potatoes tend to separate and become watery when frozen and thawed. For the best texture and flavor, enjoy The Best Potato Salad Recipe fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature. If you prefer, you can let leftovers sit out for about 20 minutes before eating to take the chill off, but avoid reheating in the microwave as it will alter the creamy texture significantly.
FAQs
Can I make The Best Potato Salad Recipe ahead of time?
Absolutely! In fact, chilling the salad for at least 4 hours or overnight helps the flavors blend beautifully, making the dish even more delicious.
What type of potatoes should I use?
White potatoes or Yukon gold potatoes work best because they hold their shape well and have a creamy texture that complements the salad.
Can I substitute mayonnaise with a healthier option?
You can try Greek yogurt or a mayo-yogurt mix for a lighter version, but keep in mind it will slightly change the flavor and texture from the classic recipe.
Is this potato salad vegan?
This recipe contains mayonnaise and eggs, so it is not vegan. However, you could experiment with vegan mayo and omit the eggs to adapt it.
How do I prevent the potatoes from becoming mushy?
Be careful not to overcook the potatoes; they should be tender but still firm enough to hold their shape. Gently tossing instead of stirring vigorously also helps maintain the cubes intact.
Final Thoughts
The Best Potato Salad Recipe is a timeless dish that brings together simple ingredients in the most satisfying way. Whether you’re planning a family barbecue, a picnic with friends, or just craving a creamy, comforting side, this recipe will quickly become a favorite you reach for again and again. Give it a try and watch it disappear at your next gathering!
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The Best Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
A classic creamy potato salad made with tender boiled potatoes, crunchy celery, tangy vinegar, and hard boiled eggs, all tossed in a flavorful mayonnaise and mustard dressing. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Potatoes
- 6 medium white potatoes or Yukon golds (about 2 lbs), quartered
Vegetables & Eggs
- 2 large celery stalks, diced
- 1/2 cup onions, finely diced
- 5 hard boiled eggs, peeled
Dressing & Seasonings
- 1½ cups mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Paprika, for garnish
Instructions
- Cook Potatoes: Place the quartered potatoes in a large pot and add enough water to cover them completely. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low and cook, covered, for 25 to 30 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool enough to handle, then cut into cubes.
- Prepare Dressing: In a large bowl, combine the mayonnaise, white vinegar, yellow mustard, celery seed, kosher salt, and ground black pepper. Mix thoroughly until the dressing is smooth and well blended.
- Combine Salad Ingredients: Add the cubed potatoes, diced celery, and finely diced onions to the dressing. Toss gently to coat all ingredients evenly with the dressing.
- Add Eggs and Garnish: Roughly chop the hard boiled eggs and gently fold them into the potato mixture. Sprinkle the top with paprika for color and added flavor.
- Chill and Serve: Cover the salad and refrigerate for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly. Store it covered in the refrigerator and serve cold.
Notes
- Use Yukon gold potatoes for a buttery flavor and creamy texture.
- Hard boiling eggs the day before saves preparation time.
- For a tangier salad, adjust the vinegar and mustard quantities to taste.
- Make sure to refrigerate the salad for several hours before serving for best flavor.
- Optional additions include chopped pickles or fresh herbs like dill or parsley for added zest.
