There’s something incredibly comforting about a classic potato salad, and having the best potato salad recipe at your fingertips can elevate any meal. This creamy and tangy dish, packed with tender potatoes, crunchy celery, and a zingy mustard-mayo dressing, is a staple for any picnic, barbecue, or family gathering. With its simple ingredients and straightforward preparation, it’s easy to see why this dish is a favorite all year round. Whether you’re looking for a side dish to complement your summer BBQ spread or a tasty addition to your holiday table, this potato salad guarantees satisfaction.
Not only is this recipe easy to make, but it also offers a delightful blend of flavors and textures that will leave your guests reaching for seconds. The tender Yukon Gold or red potatoes perfectly absorb the dressing, offering bursts of deliciousness with every bite. The addition of crunchy celery and finely chopped red onion provides a delightful contrast in texture, while the hard-boiled eggs add depth and protein. With just the right balance of tang from the vinegar and mustard, sweetness from sugar, and freshness from parsley, this dish is nothing less than a culinary delight.
Why You’ll Love This Potato Salad Recipe
This potato salad truly stands out, thanks to its exceptional taste and ease of preparation. Here’s why you’ll love it:
- Creamy Perfection: The combination of mayonnaise and Dijon mustard creates a luscious and creamy dressing that clings to every bite.
- Textural Contrast: The blend of tender potatoes and crisp celery ensures a delightful bite every time.
- Flavorful Balance: The acidity from vinegar and the hint of sweetness from sugar provide a balanced flavor profile.
- Easy and Quick: This recipe comes together in just 30 minutes, making it perfect for last-minute plans.
Preparation Phase & Tools to Use
Before diving into this delightful potato salad recipe, make sure your kitchen is ready to streamline the process. Preparing your workspace is key to ensuring a smooth cooking experience. Start by clearing and organizing your kitchen counter. Place all the ingredients within arm’s reach to avoid the hassle of searching midway through the process.
You’ll need a few essential kitchen tools to achieve the best results:
- Large Pot: For boiling the potatoes. A good-sized pot ensures that the potatoes cook evenly.
- Mixing Bowl: A large bowl is necessary for whisking the dressing and combining all the ingredients.
- Whisk: To smoothly blend the dressing ingredients together.
- Colander: Useful for draining the cooked potatoes efficiently.
- Knife & Cutting Board: Essential tools for preparing the vegetables and eggs.
With your kitchen prepped and tools ready, you’re set to create a delicious dish that will have everyone asking for the recipe.
Ingredients
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon paprika (for garnish)
Instructions
Step 1: Prep and Cook the Potatoes
Start by placing the cubed potatoes into a large pot. Cover them with cold water, then add a pinch of salt to season the water. Bring this mixture to a rapid boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 10–12 minutes, or until they are fork-tender. Drain the potatoes well and let them cool slightly, as this will help them absorb the dressing better once they are mixed.
Step 2: Whisk the Dressing
As the potatoes cool, assemble the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Ensure that the ingredients are well-blended to form a smooth and creamy dressing, which will coat the potatoes evenly.
Step 3: Assemble the Salad
Once the potatoes have cooled slightly, transfer them to the bowl with the dressing. Add the diced celery, finely chopped red onion, and hard-boiled eggs to the mix. Gently toss all ingredients together, ensuring that each potato piece is coated with the dressing. This gentle handling prevents the potatoes from breaking apart, keeping the salad chunky and visually appealing.
Step 4: Chill and Serve
For optimum flavor, cover the salad bowl with plastic wrap and refrigerate for at least an hour before serving. This allows the flavors to meld and intensify. Just before serving, sprinkle the salad with fresh parsley and a dash of paprika for a pop of color and an added hint of spice.
Variations
- Protein: Consider adding grilled chicken or crispy bacon for a hearty, meaty twist.
- Vegetables: For added crunch and nutrition, try incorporating diced bell peppers or cucumbers.
- Spices: Boost the flavor by adding a pinch of cayenne pepper or a teaspoon of dill for an aromatic touch.
Cooking Notes
- Ensure the potatoes are not overcooked; they should remain firm enough to hold their shape in the salad.
- Adjust the seasoning to your taste. Feel free to add more pepper, salt, or sugar if needed.
Serving Suggestions
- Pair it with grilled meats or fish for a balanced meal.
- Serve on a bed of fresh greens for a healthier variation.
Tips
- For best results, let the salad chill overnight to enhance its flavors.
- If storing leftovers, keep them in an airtight container to maintain freshness.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 6g per serving
- Sodium: 350mg per serving
FAQs
Can I use different types of potatoes?
Yes, you can experiment with different potato varieties like red or fingerling, but Yukon Gold provides the best texture for this salad.
How long can I store the leftovers?
Stored in an airtight container in the fridge, the salad can last up to 3 days. Always check for freshness before serving.
Can I make this salad vegan?
Absolutely! Simply replace the mayonnaise with a vegan alternative and omit the eggs.
What’s the purpose of chilling the salad?
Chilling helps the flavors to meld together, making the salad taste even better when served. It also allows the salad to be firm and well set.
Conclusion
This delightful potato salad is as versatile as it is delicious, perfectly suitable for various occasions and culinary preferences. Whether you’re a fan of the classic version or love experimenting with new flavors, this recipe is sure to meet your needs. Feel free to share your own creative variations or leave a comment to let us know how this dish turned out for you. Happy cooking!
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Classic Comfort: The Best Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
There’s something incredibly comforting about a classic potato salad, and having the best potato salad recipe at your fingertips can elevate any meal.
Ingredients
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon paprika (for garnish)
Instructions
- Start by placing the cubed potatoes into a large pot. Cover them with cold water, then add a pinch of salt to season the water. Bring this mixture to a rapid boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 10–12 minutes, or until they are fork-tender. Drain the potatoes well and let them cool slightly, as this will help them absorb the dressing better once they are mixed.
- As the potatoes cool, assemble the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Ensure that the ingredients are well-blended to form a smooth and creamy dressing, which will coat the potatoes evenly.
- Once the potatoes have cooled slightly, transfer them to the bowl with the dressing. Add the diced celery, finely chopped red onion, and hard-boiled eggs to the mix. Gently toss all ingredients together, ensuring that each potato piece is coated with the dressing. This gentle handling prevents the potatoes from breaking apart, keeping the salad chunky and visually appealing.
- For optimum flavor, cover the salad bowl with plastic wrap and refrigerate for at least an hour before serving. This allows the flavors to meld and intensify. Just before serving, sprinkle the salad with fresh parsley and a dash of paprika for a pop of color and an added hint of spice.
Notes
Ensure the potatoes are not overcooked; they should remain firm enough to hold their shape in the salad. Adjust the seasoning to your taste. Feel free to add more pepper, salt, or sugar if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Nutrition
- Calories: 250 kcal
- Sodium: 350 mg
- Protein: 6 g