Name: Classic Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds waxy potatoes (e.g., Yukon Gold or red); 1 cup mayonnaise; 2 tablespoons yellow mustard; 1 cup finely diced celery; 1/2 cup chopped green onions (about 4 stalks); 3 hard-boiled eggs, chopped; 1/2 cup dill pickles, finely chopped; 2 tablespoons fresh dill (or 1 tablespoon dried dill); Salt and pepper to taste

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When it comes to summer barbecues, picnics, or family gatherings, nothing beats the classic potato salad. Imagine creamy, tangy goodness coated in a blanket of velvety mayonnaise, with crunchy bits of celery and sweet pickles that dance with every bite. The aroma of freshly chopped herbs fills the air, promising a taste experience that will have everyone begging for seconds.

I fondly remember my Aunt Betty’s legendary potato salad at our family reunions. She always made enough to feed an army, and we all eagerly awaited that moment when she unveiled the bowl. It was a spectacle worthy of applause! This dish never failed to bring us together, sparking laughter and stories as we devoured each delicious forkful. Perfect for any occasion, this classic potato salad promises to be a crowd-pleaser!

Why You'll Love This Recipe

This classic potato salad is incredibly easy to prepare, making it perfect for any skill level in the kitchen
Its rich flavor profile combines creamy textures with zesty notes for a delightful taste explosion
With its vibrant colors and textures, this dish is visually stunning and will brighten up any table
Ideal for barbecues and picnics but versatile enough for everyday meals or festive occasions

I still remember the delighted faces of my friends the first time I served them this classic potato salad at my backyard barbecue.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Potatoes: Choose waxy potatoes like red or Yukon gold for creaminess; they hold their shape well after cooking.
Mayonnaise: Use a good quality mayonnaise for the best flavor; homemade is even better if you’re feeling adventurous!
Mustard: A touch of yellow mustard adds tanginess; feel free to use Dijon for a fancier twist.
Celery: Finely diced celery provides crunch; choose firm stalks for added texture.
Green Onions: Chopped green onions add freshness; opt for young green onions for milder flavor.
Hard-Boiled Eggs: These add richness and protein; make sure they’re cool before chopping into the salad.
Dill Pickles: Sweet or dill pickles enhance flavor; chop them finely to distribute their zing throughout.
Fresh Dill: Fresh dill elevates the dish with aromatic herb notes; dried dill works too if fresh isn’t available.
Salt and Pepper: Season generously to bring out all the flavors; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by boiling your potatoes until they are fork-tender but not mushy, about 15 minutes in salted water. Drain them well and let cool slightly before handling.

While your potatoes are cooling, hard-boil the eggs by placing them in a pot covered with cold water. Bring to a boil, cover tightly, remove from heat, and let sit for 12 minutes before cooling under cold running water.

Once everything is cool enough to handle, peel your eggs and chop them into bite-sized pieces while reminiscing about that one time you tried making scrambled eggs but ended up with an omelet instead.

In a large mixing bowl, combine your peeled and diced potatoes with chopped celery, green onions, dill pickles, and hard-boiled eggs. Be gentle here—no one wants mashed potato salad!

Next up is dressing! In a small bowl or jar, whisk together mayonnaise, mustard, freshly chopped dill (or dried), salt, and pepper until smooth. Pour this dreamy mixture over your potato medley and fold gently until everything is well-coated.

Cover your classic potato salad with plastic wrap or transfer it into an airtight container. Let it chill in the fridge for at least an hour so those flavors can mingle together like old friends on a summer day.

Before serving, give it one last gentle stir and adjust seasoning if needed. Garnish with extra dill or sliced green onions if you’re feeling fancy!

Enjoy this delightful classic potato salad alongside burgers or grilled chicken—it’s sure to steal the show!

You Must Know

Classic potato salad is a summer staple that’s creamy, tangy, and full of flavor
Make it your own by experimenting with herbs or spices
The crunchy texture of celery and the smoothness of potatoes create a delightful contrast that everyone will love

Perfecting the Cooking Process

Start by boiling the potatoes until fork-tender, then cool them before mixing in other ingredients. This step ensures they soak up all the delicious flavors without becoming mushy.

Serving and storing

Add Your Touch

Consider swapping out mayonnaise for Greek yogurt for a healthier twist. You can also sprinkle in bacon bits or diced pickles for extra flavor and crunch.

Storing & Reheating

Store classic potato salad in an airtight container in the fridge for up to three days. Avoid reheating; it tastes best cold, straight from the fridge.

Chef's Helpful Tips

Always allow potatoes to cool completely before mixing to avoid a gooey mess
Taste as you go, adjusting seasonings until perfect
Fresh herbs elevate flavors dramatically, so don’t skip them!

Sometimes I whip up classic potato salad just to hear my friends rave about it at picnics. Their compliments make me feel like a culinary genius!

FAQs

FAQ

What are the best potatoes for classic potato salad?

Yukon Gold or red potatoes work best because they hold their shape and have great texture.

Can I make classic potato salad ahead of time?

Absolutely! Making it a day prior enhances flavors, making it even more delicious.

How do I prevent my potatoes from getting mushy?

Avoid overcooking them; cook until fork-tender but still firm for the best texture.