If you’re craving a comforting side that never goes out of style, then this Classic Creamy Potato Salad Recipe is exactly what you need. It’s everything you love about a traditional potato salad—rich, velvety mayonnaise dressing, tender chunks of potatoes, and that perfect balance of tangy, savory, and fresh flavors. Whether it’s a family barbecue, picnic, or holiday gathering, this dish brings people together with every creamy, crunchy bite.
Ingredients You’ll Need
Each ingredient in this Classic Creamy Potato Salad Recipe has a simple purpose, yet together they create a harmony of textures and flavors that make this dish irresistible. From the starchy potatoes to the crisp celery and the zing of tangy vinegar, every element plays an essential role.
- Russet or Yukon Gold potatoes, 2 pounds: These varieties hold their shape well and provide the perfect balance of creaminess and firmness.
- Mayonnaise, 1 cup: The velvety base that brings richness and smooth texture to the salad.
- Dijon mustard, 1 tablespoon: Adds a subtle tang and depth of flavor to elevate the dressing.
- Apple cider vinegar, 1 tablespoon: Brightens the salad with a mild acidity that cuts through the creaminess.
- Sugar, 1 teaspoon: Balances the acidity with a hint of sweetness for harmony.
- Salt and pepper, to taste: Enhances all the other flavors, making everything pop.
- Chopped celery, ½ cup: Brings a crisp freshness and slight crunch that contrasts beautifully with tender potatoes.
- Chopped red onion, ½ cup: Adds sharpness and a vibrant color to each forkful.
- Hard-boiled eggs, 3 chopped: Offer creaminess and a protein boost plus a lovely traditional touch.
- Fresh parsley, ¼ cup chopped: Brightens the dish with herbal notes and a splash of green.
- Paprika, ¼ teaspoon (for garnish): Provides a pop of color and a subtle smoky finish.
How to Make Classic Creamy Potato Salad Recipe
Step 1: Perfectly Cook the Potatoes
Start by bringing a large pot of salted water to a boil. This step seasons your potatoes right from the start, ensuring each bite is flavorful. Toss in the diced potatoes and boil them gently for 10 to 15 minutes until tender enough to pierce easily with a fork but still holding their shape. Drain them carefully and let them cool slightly; this will prevent your mayonnaise dressing from melting when tossed together.
Step 2: Whip Up the Creamy Dressing
While the potatoes are cooling, it’s time to make the magic sauce. In a big bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until it’s silky smooth. This dressing is the heart of your Classic Creamy Potato Salad Recipe—it balances creaminess with a bright, tangy flavor profile that’ll have everyone coming back for more.
Step 3: Combine Potatoes and Dressing
Pour the slightly cooled potatoes into your bowl with the dressing. Gently fold the potatoes into the mixture, making sure every piece gets a luxurious coating without mashing them. The goal here is to keep those tender chunks intact for the perfect texture in every bite.
Step 4: Add the Crunch and Freshness
Next, fold in the crisp celery, sharp red onion, creamy chopped hard-boiled eggs, and bright parsley. These ingredients not only enhance texture but also add layers of flavor, turning a simple salad into a vibrant, crowd-pleasing dish.
Step 5: Chill and Let Flavors Melt
Cover your potato salad and pop it into the refrigerator for at least two hours. This waiting game allows the flavors to meld, making each bite even more delicious. Trust me, this is a key step that turns good into incredible.
Step 6: Add a Final Touch
Just before serving, sprinkle a dash of paprika across the top. It’s a little flourish that adds a lovely color contrast and a whisper of smoky sweetness to round out your Classic Creamy Potato Salad Recipe.
Step 7: Serve and Enjoy
Serve this chilled, creamy delight straight from the fridge and watch it disappear. It’s an effortless crowd-pleaser that pairs with so many dishes and occasions.
How to Serve Classic Creamy Potato Salad Recipe
Garnishes
A sprinkle of paprika is traditional, but don’t hesitate to add chopped fresh chives or a few extra parsley leaves for a fresh, herby kick. A few crunchy pickle slices on the side can also add a delightful tang.
Side Dishes
This creamy potato salad is the perfect partner to grilled meats, fried chicken, or even a picnic spread with sandwiches and fresh veggies. It provides that comforting, creamy contrast to smoky or savory mains.
Creative Ways to Present
Feel like dressing it up? Serve individual portions in small mason jars for a charming picnic presentation, or spoon it into crisp lettuce cups for a lighter, elegant appetizer. You can also layer it with sliced tomatoes and cucumbers for a colorful salad platter.
Make Ahead and Storage
Storing Leftovers
This Classic Creamy Potato Salad Recipe stays fresh in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, so leftovers are often even better the next day!
Freezing
Potato salad generally does not freeze well because mayonnaise can separate and turn watery. For the best experience, enjoy this creamy salad fresh or refrigerated only.
Reheating
Since this salad is best served chilled, there’s no need to reheat. If you prefer it at room temperature, simply let it sit out for about 15-20 minutes before serving.
FAQs
Can I use a different type of potato?
Absolutely! Yukon Gold and Russet potatoes work best here, but red potatoes could be a nice alternative if you prefer a waxier texture—just be mindful of boiling times so they don’t turn mushy.
Is there a lighter version of this salad?
Yes, you can swap out mayonnaise for Greek yogurt or a mix of half yogurt and half mayo to keep the creaminess while cutting some calories.
Can I make this salad vegan?
Indeed! Replace mayonnaise with a vegan mayo, omit the eggs, and ensure your mustard and other ingredients are vegan-friendly to create a delicious plant-based twist.
How long should I boil the potatoes?
Boil diced potatoes for about 10-15 minutes or until they’re just tender but still hold their shape. Cooking too long leads to mushiness, which we want to avoid for perfect texture.
Can I add other mix-ins?
Definitely! Feel free to add diced pickles, chopped bell peppers, or even a touch of bacon for extra flavor and crunch. This recipe is very flexible to your personal tastes.
Final Thoughts
There’s something so genuinely satisfying about a well-made Classic Creamy Potato Salad Recipe—each bite wraps you in comforting flavors while bright, fresh ingredients keep it lively and exciting. It’s a timeless dish that’s easy to make, endlessly adaptable, and always a hit wherever it goes. So grab those potatoes and get ready to make a new family favorite that’s sure to bring smiles and seconds!
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Classic Creamy Potato Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 2h 35m
- Yield: 6-8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Creamy Potato Salad is a comforting, flavorful side dish made with tender diced potatoes, a tangy mayonnaise-based dressing, crunchy celery and onions, and protein-packed hard-boiled eggs. Perfectly chilled and garnished with paprika, it’s an ideal addition to picnics, barbecues, or casual family meals.
Ingredients
Potatoes
- 2 pounds Russet or Yukon Gold potatoes, peeled and diced
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
Mix-ins
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 3 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Garnish
- 1/4 teaspoon paprika
Instructions
- Cook Potatoes: Begin by bringing a large pot of salted water to a boil. Add the diced potatoes and cook for about 10-15 minutes or until fork-tender. Drain them well and set aside to cool slightly.
- Prepare Dressing: While the potatoes are cooling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Whisk together until smooth and well combined.
- Combine Potatoes and Dressing: Add the cooled potatoes to the bowl with the dressing. Gently stir to coat the potatoes evenly with the dressing.
- Add Mix-ins: Fold in the chopped celery, chopped red onion, chopped hard-boiled eggs, and chopped fresh parsley. Stir until all the ingredients are well distributed.
- Chill Salad: Cover the potato salad and refrigerate for at least 2 hours to allow the flavors to meld together.
- Garnish: Before serving, sprinkle the top with a little paprika for a pop of color and extra flavor.
- Serve: Serve chilled and enjoy your classic creamy potato salad.
Notes
- Choose Yukon Gold potatoes for a creamier texture or Russet for a fluffier salad.
- Ensure potatoes are cooled before mixing with dressing to prevent it from becoming watery.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- For added crunch, consider adding chopped pickles or bell peppers.
- Best served chilled but can be stored in the fridge for up to 3 days.
