Classic Potato Salad is an inexpensive 6-ingredient salad full of creamy texture, tangy flavors, and comforting goodness of homemade cooking. It includes boiled potatoes and eggs with delicious creamy dressing of mayonnaise, mustard, vinegar, celery, pickles, and fresh herbs. This is my popular and highly requested side dish at picnics, barbecues, potlucks, and other gatherings.
I love this 30-minute classic potato salad recipe because it evokes a sense of warmth and nostalgia. It’s a dish that reminds me of lively family gatherings, backyard barbecues, and lazy summer afternoons. It’s a dish that brings people together, bridging generations and cultures with its comforting familiarity.
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This vegetarian potato salad also is effortlessly customizable. You can tailor it to your tastes and preferences. Whether you prefer a tangy vinegar-based dressing or a creamy mayo-based one, this potato salad is sure to become your “go-to” as it has been mine for decades.
Potato salad is a quintessential summer recipe. It is easy to make ahead of time. Chill is completely and bring it as a perfect side dish or hearty salad to potlucks, barbecues, and picnics! You will be Star of the show !!
Ingredients
Potatoes: The star of the show, potatoes provide the hearty base for the salad. I like to use russet potatoes or Yukon Gold potatoes. But red potatoes or fingerlings also work well.
Mayonnaise: Creamy and indulgent, mayonnaise adds richness and a silky texture to the salad. To reduce the calorie count, choose combination of mayo and sour cream.
Eggs : You can use brown or white eggs. Eggs add to heartiness to the salad and provide protein. They also help in luscious soft texture.
Mustard: You can use classic yellow mustard or a gourmet Dijon. Mustard brings a zesty kick to the salad, balancing out the richness of the mayonnaise.
Pickles and Celery: I like to add finely chopped celery for nice crunch. We also add diced pickles or sweet pickle relish for a burst of acidity and crunch, adding depth of flavor and texture to the salad. Using pickle is optional. I sometimes add it, sometimes don’t.
Herbs : Fresh herbs like parsley, dill, green onions or chives add brightness and freshness to the salad.
Optional Other Ingredients : I like to add apple cider vinegar for bright zesty taste. Also sprinkle spices like paprika or celery salt can elevate the flavor profile.
Step By Step Instructions to make Potato salad
Preparation
- 1. Scrub and wash the potatoes clean. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and Tablespoon of apple cider vinegar to the water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 10-15 minutes. Chop them into bite sized pieces. (peeling is optional)
- ✨✨( See the instructions on how to boil the potatoes and eggs in Instant Pot in the recipe card below)
- 2. Boil the eggs and remove the shell. Finely chop them into small pieces.
- 3. Make sure to cool both potatoes and boiled eggs completely before adding the dressing. You can prep this step a day in advance so potatoes and eggs are completely cooled. Do not use warm or hot potatoes in making this salad.
Make the Potato Salad Dressing:
In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined. Adjust the amount of mustard and vinegar to suit your taste preferences.
Assemble the Salad:
Transfer the chilled potatoes and eggs to a large mixing bowl. Add the diced celery, chopped dill pickles, to the bowl with the potatoes. Stir well.
Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes.
Season and Serve:
Season the potato salad with salt and pepper to taste, adjusting as needed. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final toss and garnish with chopped fresh herbs for a burst of color and freshness.
Taste and Adjust Seasonings:
Before serving, taste the classic potato salad and adjust the seasonings as needed. Add more salt, pepper, mustard, or vinegar to achieve the perfect balance of flavors. Enjoy !
Storage Tips for Classic Potato Salad
Proper storage is essential for maintaining the freshness and flavor of classic potato salad. Here are some suggestions to ensure your potato salad stays delicious:
Refrigerate Promptly: After preparing your potato salad, be sure to refrigerate it promptly. Bacteria can grow rapidly at room temperature, so it’s best to transfer the salad to the fridge as soon as it has cooled to room temperature.
Use Airtight Containers: Store the potato salad in airtight containers to prevent it from absorbing odors from other foods in the refrigerator. Mason jars or plastic containers with tight-fitting lids work well for this purpose.
Keep Cold: Potato salad should be kept cold at all times to prevent bacterial growth. Store it in the coldest part of the refrigerator, typically the back of the bottom shelf or the crisper drawer. Avoid storing it in the refrigerator door, as temperatures can fluctuate more there.
Avoid Freezing: While potato salad technically can be frozen, it’s not recommended. Freezing can change the texture of the potatoes and cause the mayonnaise-based dressing to separate when thawed, resulting in a less-than-ideal consistency.
Consume Within a Few Days: Potato salad is best enjoyed within a few days of preparation when it’s at its freshest.
Refresh Before Serving: If your classic potato salad has been sitting in the refrigerator for a day or two, you can freshen it up before serving by stirring in a little extra dressing or a splash of vinegar to liven up the flavors.
💡💡Pro Tips
- Choose the Right Potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes, which hold their shape well when boiled and are less likely to turn mushy in the salad.
- Don’t Overcook the Potatoes: Boil the potatoes until they are fork-tender, but be careful not to overcook them. Overcooked potatoes can become mushy and affect the texture of the salad.
- Add Flavor to the Boiling Water: Enhance the flavor of the potatoes by adding aromatics like garlic cloves, bay leaves, or a splash of vinegar to the boiling water. This infuses the potatoes with extra flavor from the inside out.
- Let It Chill: Allow the potato salad to chill in the refrigerator for at least an hour before serving. Chilling not only enhances the flavors but also allows the salad to firm up slightly, improving its texture.
- Add Fresh Herbs Just Before Serving: If using fresh herbs like parsley or dill, chop them finely and add them to the potato salad just before serving. This preserves their vibrant color and fresh flavor.
- Customize with Add-Ins: Get creative with add-ins to customize your potato salad. Try adding ingredients like crispy bacon, diced ham, chopped hard-boiled eggs, or roasted vegetables for extra flavor and texture.
- Make-Ahead Friendly: Potato salad can be made ahead of time, making it a convenient dish for gatherings. Prepare it a day in advance and store it in the refrigerator until ready to serve.
- Garnish for Presentation: Before serving, garnish the potato salad with a sprinkle of paprika, additional chopped herbs, or a drizzle of olive oil for an extra touch of visual appeal.
How to Cook Potatoes and Eggs in Instant Pot
Add a cup of cold water in the main insert. Place a trivet or steamer basket in the inner pot. Place washed potatoes and whole eggs in a steamer basket or trivet. Close the lid, vent sealed. Choose Manual or Pressure Cook and Select 6 minutes.
Wait for 5 minutes after it’s done cooking and perform a quick pressure release. Then transfer eggs to ice water to cool for easy peeling. Drain potatoes and cut into bite sized pieces once they are cool to handle.
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Creamy Potato Salad with eggs and mayonnaise
Classic potato salad is a quintessential dish at BBQs, picnics, and various gatherings, cherished for its crowd-pleasing flavor and versatility. This 6-ingredient recipe makes best creamy potato salad.
Instructions
Preparation
-
Scrub and wash the potatoes clean. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and Tablespoon of apple cider vinegar to the water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 10-15 minutes. Chop them into bite sized pieces. (peeling is optional)
-
✨✨( See the instructions on how to boil the potatoes and eggs in Instant Pot in the recipe card below)
-
Boil the eggs and remove the shell. Finely chop them into small pieces.
-
Make sure to cool both potatoes and boiled eggs completely before adding the dressing. You can prep this step a day in advance so potatoes and eggs are completely cooled. Do not use warm or hot potatoes in making this salad.
Make the Potato Salad Dressing:
-
In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined. Adjust the amount of mustard and vinegar to suit your taste preferences.
Assemble the Salad:
-
Transfer the chilled potatoes and eggs to a large mixing bowl. Add the diced celery, chopped dill pickles, to the bowl with the potatoes. Stir well.
-
Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes.
Season and Serve:
-
Season the potato salad with salt and pepper to taste, adjusting as needed. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final toss and garnish with chopped fresh herbs for a burst of color and freshness.
Taste and Adjust Seasonings:
-
Before serving, taste the potato salad and adjust the seasonings as needed. Add more salt, pepper, mustard, or vinegar to achieve the perfect balance of flavors. Enjoy !
How to boil potatoes and eggs in Instant Pot
-
Add a cup of cold water in the main insert. Place a trivet or steamer basket in the inner pot. Place washed potatoes and whole eggs in a steamer basket or trivet. Close the lid, vent sealed. Choose Manual or Pressure Cook and Select 6 minutes.
-
Wait for 5 minutes after it’s done cooking and perform a quick pressure release. Then transfer eggs to ice water to cool for easy peeling. Drain potatoes and cut into bite sized pieces once they are cool to handle.
Nutrition
Serving: 1cupCalories: 273kcalCarbohydrates: 27gProtein: 6gFat: 16gCholesterol: 70mgSodium: 203mgPotassium: 671mgFiber: 4gSugar: 2gVitamin A: 105IUVitamin C: 30mgCalcium: 31mgIron: 2mg
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This recipe was originally published on August 26, 2019. It was revised and republished on March 20th, 2024 with better photos, step by step instructions and Instant Pot instructions.
