This classic potato salad is rich, creamy, and delicious. Accompany this with grilled meat, crispy fried chicken, or juicy baked chicken. An ideal make-ahead lunch or dinner – also perfect for any day, festive season, or party.

Classic Potato Salad

There are many potato salads out there, but one thing I love about this classic recipe is the ability to eyeball everything just like Grandma does. It’s so simple, no fancy ingredient, and just plain good!

The truth is sometimes, potato Salad is sometimes overlooked, perhaps because we are used to seeing them looking not so fancy in a deli counter. When potato salad is made fresh, it makes a big difference.

Asides from potato salad, there are other delicious potato recipes , delightful vegetable salad recipes and chicken salad recipes you will like. You can check here for more.

The essential potato salad ingredients:

Potatoes: I love love love Yukon gold for my potato salad because it holds together well after being boiled, it also has a rich, creamy flavor! But the red potatoes work just as well.
Hard-boiled eggs: A must for me!
Mayonaise: My to-go potato salad dressing is mayonnaise, but miracle whip is also a favorite dressing for some people free to use whichever one that suits your taste. Those who want lesser saturated fats, olive oil mayonnaise is a good one.
Vinegar: I use apple cider vinegar or red wine vinegar, lemon juice also works well!
Celery Stalks: I love the in-between crisp bite it adds to the salad.
Onion: Red onions helps to make the salad come alive. However, white or yellow onions will work just as ell. Feel free to use what you have.
Mustard: This adds a depth of pungent taste to the salad.
Hot Sauce or red chili flakes – This is totally optional but for someone like me who can almost never do without that extra heat, it’s a must!
Seasonings: smoked paprika, salt, and pepper to taste.

The add on Ingredients

The extras you can add to this potato salad are numerous but here are some popular add-ins:

Sweet pickles/Relish
Black olives
Bacon
Mint
Bell peppers
Cherry Tomatoes
Fresh dill

What is potato salad?

This is for those who don’t know. Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Wiki

What is the best Potato for making Potato Salad?

I like to go for the waxy or the low-starch varieties because they hold their shape once cooked and will not crumble when diced or sliced.

Can potato salad be frozen?

Though I will never recommend freezing this salad but of course, it can be frozen.

Here are the reasons why I wouldn’t recommend freezing.

The potatoes will lose its consistency once thawed, which can easily result in a soggy and mushy potato salad.
The salad dressing might end up turning cloudy as well
The taste will not be the same after it’s been defrosted.

How to store leftover Potato Salad?

Store any leftover salad in an airtight container and keep in the fridge for 3 to 5 days.

Other Potato recipes you might like:

Notes:

Overcooking destroys the texture of the potato while undercooking will not allow the flavor of the potato to shine through, so be sure to cook until just done in order to get the best flavor and texture.
Add the mayonnaise when the potatoes cool down in order to prevent it from separating. (You don’t need to refrigerate them before adding the mayonnaise).
I like salting my potatoes while boiling them. This will make the potatoes more flavorful later in the outcome of the salad.
Toss the potatoes gently with the dressing to keep them intact.
My recommended cook time is 15 to 20 minutes, but this might take you a little more or less depending on how big your potatoes are.

Classic Creamy Potato Salad - Potluck Delight

This classic potato salad is rich, creamy, and delicious. Accompany this with grilled meat, crispy fried chicken, or juicy baked chicken. An ideal make-ahead lunch or dinner – also perfect for any day, festive seasons, or party.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Salad

Cuisine: American

Keyword: potato salad, Potatoes, salad

Prep Time: 20

Cook Time: 20

chilling time: 4

Total Time: 4 40

Servings: People

Calories: 246.2kcal

Ingredients

3 lb potatoes
3 stalks celery finely chopped
1/2 cup Onion finely chopped
1 cup mayonnaise or use to taste
1/2 tbsp dijon mustard
5 boiled eggs diced
2 tbsp red wine vinegar or apple cider vinegar
salt and pepper to taste

US Customary - Metric

Instructions

Peel 6 Yukon potatoes (if desired)
Cut the potatoes into bite-size cubes. Place them into a large pot and fill it with enough water to cover the potatoes. Add salt and stir.
Bring the potatoes to a boil, then reduce the temperature and simmer for 15 to 20 minutes or till the potatoes become tender.
Drain them and leave to cool
Place the diced potatoes in a medium bowl. Add the celery, onions, boiled eggs, mustard, mayonnaise, vinegar, salt, and pepper
Toss until the potatoes are evenly covered
Serve at room temperature or tightly cover and keep in the refrigerator to chill for about 4-6 hours or overnight.

Notes

Overcooking destroys the texture of the potato while undercooking will not allow the flavor of the potato to shine through, so be sure to cook until just done in order to get the best flavor and texture.
Add the mayonnaise when the potatoes cool down in order to prevent it from separating. (You don’t need to refrigerate them before adding the mayonnaise).
I like salting my potatoes while boiling them. This will make the potatoes more flavorful later in the outcome of the salad.
Toss the potatoes gently with the dressing to keep them intact. My recommended cook time is 15 to 20 minutes, but this might take you a little more or less depending on how big your potatoes are.