Creamy Potato Salad

Theres something about the first picnic of spring that makes me crave potato salad. Last year I made a huge batch for my sisters birthday in the park, and watching everyone go back for seconds reminded me why this humble dish never goes out of style. The secret, I've learned, is letting the potatoes cool completely before dressing them, otherwise everything turns into a sad, creamy mush.

My grandmother used to make potato salad for every family gathering, but her version was always a bit of a mystery. She'd measure nothing, taste constantly, and somehow produce the same incredible result each time. I've finally decoded her method and added a few tricks of my own along the way.

Ingredients

• Yukon Gold or red potatoes: These hold their shape better than Russets and have a naturally creamy texture that makes the salad feel luxurious without being heavy.
• Mayonnaise: Use a good quality brand, it makes a noticeable difference in the overall flavor.
• Dijon mustard: Adds a sharp, complex flavor that brightens the entire dish.
• Apple cider vinegar: Provides essential acidity that balances the richness of the mayonnaise.
• Celery and red onion: These add the perfect crunch and subtle bite that contrasts beautifully with the soft potatoes.

Instructions

Boil the potatoes:

Place cubed potatoes in cold salted water, bring to a boil, then simmer until fork-tender but not falling apart, about 10 to 12 minutes.

Cool completely:

Drain and spread on a baking sheet for 10 minutes, letting them cool to room temperature so they dont melt the dressing.

Make the dressing:

Whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth and creamy.

Combine everything:

Gently fold cooled potatoes with celery, red onion, and parsley until evenly coated.

Add eggs if using:

Fold in chopped hard-boiled eggs carefully to avoid mashing them.

Chill before serving:

Refrigerate covered for at least 1 hour to let flavors develop and meld together.

Pin It

At a fourth of July potluck last summer, I watched a skeptical friend take a tiny spoonful, then immediately reach for a full serving. Sometimes the classics become classics for a reason.

Making It Ahead

This salad actually improves after a night in the refrigerator. The potatoes absorb more of the dressing, and the flavors have time to get friendly with each other. Just hold off on adding fresh parsley until right before serving.

Perfecting The Texture

I've learned that cutting potatoes into uniform one-inch cubes means they all cook at the same rate. Nothing worse than some pieces turning to mush while others are still crunchy in the middle. Take your time with the knife work.

Serving Suggestions

This alongside grilled chicken or burgers feels like summer on a plate, but it also works beautifully as a simple lunch with some crusty bread.

• Sprinkle extra paprika on top for a pop of color
• Try adding chopped pickles for extra tang
• Keep it chilled until the moment you serve

Pin It

Theres no shame in bringing potato salad to every gathering. People will start requesting it, and honestly, isnt that the best kind of compliment?

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape well after boiling and have a naturally creamy texture. Avoid russets, which can become mushy.

→ How long should I chill before serving?

Refrigerate for at least 1 hour to allow flavors to develop. The salad tastes even better after 3-4 hours, and keeps well for up to 3 days in an airtight container.

→ Can I make this ahead?

Yes, prepare up to 24 hours in advance. The potatoes absorb more dressing over time, so you may want to reserve a small amount to stir in before serving.

→ What can I add for extra flavor?

Chopped pickles, fresh dill, bacon bits, grated cheese, or a dash of paprika enhance the classic version. Some prefer adding a teaspoon of sugar to balance the acidity.

→ How do I make a lighter version?

Replace half the mayonnaise with Greek yogurt or use light mayonnaise. You can also increase the vegetables and reduce the dressing slightly while maintaining creaminess.