Go Back
- 2 pounds baby potatoes, halved - 1 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 small red onion, finely chopped - 3 stalks celery, diced - 4 hard-boiled eggs, chopped - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped for garnish To make classic potato salad, you need fresh baby potatoes. They are small and tender, which makes them perfect for this dish. The creamy dressing comes from mayonnaise, mixed with Dijon mustard for a nice tang. Apple cider vinegar adds a hint of acidity, balancing the flavors. Next, the crunchy bits come from red onion and celery. They lend a fresh taste and a nice texture. Hard-boiled eggs add richness and protein, making the salad hearty. Garlic powder enhances the flavor, while salt and pepper bring everything together. Finally, a sprinkle of fresh parsley adds a lovely touch. Gather these ingredients for a simple yet delicious dish. For the full recipe, check out the details above. To start, you need to boil the baby potatoes. Place the halved potatoes in a large pot. Cover them with cold water. Add a pinch of salt to the water. Turn on the heat to medium-high and bring it to a boil. Once boiling, lower the heat to medium-low. Let the potatoes simmer for 10 to 15 minutes. Check for doneness by poking a potato with a fork. If it goes in easily, they are done. Drain the potatoes and let them cool in a bowl. This step is key for a creamy salad. Now, let’s make the dressing. In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Stir until the mixture is smooth. Next, add seasonings to the dressing. I like to add 1 teaspoon of garlic powder, along with salt and pepper to taste. This gives the dressing a nice flavor that pairs well with the potatoes. With the dressing ready, it’s time to mix everything together. Add the cooled potatoes to the bowl. Include the chopped red onion, diced celery, and 4 chopped hard-boiled eggs. Gently fold the ingredients together. Make sure everything is well coated with the dressing. It’s important to be gentle, so you don’t break the potatoes. Taste the salad and adjust the seasoning if needed. Cover and refrigerate the salad for at least 1 hour. This helps all the flavors blend. When you're ready to serve, give it a gentle stir, garnish with fresh parsley, and enjoy! For the complete recipe, check out the Full Recipe section. Choosing the right type of potatoes is key. I prefer baby potatoes. They are small, creamy, and hold their shape well. You can also use Yukon Golds. They add a buttery flavor. Avoid waxy potatoes like red potatoes, as they can become mushy. To achieve the perfect texture, cook the potatoes until they are fork-tender. This usually takes 10-15 minutes. Check for doneness by piercing a potato with a fork. If it slides off easily, they are ready. Let them cool before mixing them with the dressing. Adding herbs can elevate your potato salad. Dill adds a fresh taste, while chives lend a mild onion flavor. You can also try parsley for a pop of color. Incorporating spices can bring a new kick. A pinch of paprika or cayenne pepper gives a nice heat. You can also mix in some black pepper for extra flavor. Potato salad is great for many occasions. It shines at picnics, barbecues, and potlucks. It pairs well with grilled meats, sandwiches, or even as a side for a hearty soup. You can serve it in a large bowl or individual cups for easy sharing. For more ideas, check out the Full Recipe for Classic Potato Salad. {{image_2}} You can make potato salad even better with extra ingredients. Classic additions like bacon or olives add a salty kick. Crispy bacon gives a crunchy texture. Olives bring a nice briny flavor. You can also try different dressings for unique tastes. Swap mayonnaise for ranch or vinaigrette. Each option gives a fresh twist to the classic dish. If you want a lighter version, use Greek yogurt instead of mayonnaise. Greek yogurt adds creaminess without too many calories. You can also create a vegan potato salad. Replace mayonnaise with avocado or a vegan mayo. This keeps the dish creamy while making it plant-based. Both options make the salad healthier and just as tasty. Potato salad varies greatly by region. In the South, people often add mustard and sweet pickles for a tangy taste. In Germany, they might use vinegar and broth for a lighter, tangy dish. Comparing recipes from different cultures can be fun. Each version highlights local flavors and ingredients. This diversity makes potato salad a dish you can enjoy in many ways. To keep your potato salad fresh, use airtight containers. Glass or plastic containers work well. Make sure to seal them tightly to avoid leaks and air exposure. Homemade potato salad lasts about 3 to 5 days in the fridge. Always check for any odd smells or changes in texture before serving leftovers. Reheating potato salad is not usually safe. The mayonnaise in the salad can separate and lose its creamy texture. If you must reheat it, warm it gently on the stove over low heat. Stir slowly to maintain the salad’s quality. You can also serve it cold, which many people prefer. Freezing potato salad is not recommended. The texture changes, and it may become watery. If you still want to freeze it, use a freezer-safe container. Thaw it in the fridge overnight before serving. Stir well and check the flavor before enjoying your potato salad. For the full recipe, check out the details above. To make potato salad creamier, add more mayonnaise. You can also mix in sour cream or Greek yogurt. These ingredients give a rich texture. You can blend them into the dressing before adding potatoes. Taste as you go to find your perfect balance. Yes, you can prepare potato salad a day ahead. Making it early allows flavors to blend well. Just keep it in the fridge in a sealed container. This helps the salad stay fresh and tasty. To prevent browning, soak the cut potatoes in cold water. This stops oxidation. You can also add a splash of vinegar to the water. This helps keep the potatoes looking bright and fresh before cooking. Chill the potato salad for at least one hour before serving. This allows the flavors to meld. For best results, chill it overnight. This gives you an even tastier dish. Check out the Full Recipe for more tips! In this blog post, we covered how to make a classic potato salad. We listed essential ingredients, detailed step-by-step instructions, and shared useful tips. I also provided ideas for variations and storage tips. Potato salad is versatile and easy to make. You can adjust it to fit your taste. Whether you serve it at a picnic or a family dinner, it will be a hit! Enjoy creating your perfect potato salad.

Classic Potato Salad

Discover the secret to the perfect creamy classic potato salad that will elevate any gathering! This simple recipe combines tender baby potatoes with a tangy dressing, fresh veggies, and hard-boiled eggs for a deliciously satisfying dish. Perfect for picnics, barbecues, or family meals, this potato salad is sure to impress. Click through to explore the full recipe and get ready to enjoy this crowd-pleaser!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes, halved

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 small red onion, finely chopped

3 stalks celery, diced

4 hard-boiled eggs, chopped

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

    Once boiling, reduce heat to medium-low and simmer for 10-15 minutes, or until the potatoes are tender but firm. Drain and allow to cool.

      In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix well until smooth.

        Add the cooled potatoes, chopped red onion, diced celery, and chopped hard-boiled eggs to the bowl with the dressing.

          Gently fold the ingredients together until everything is well coated with the dressing.

            Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

              Before serving, give the salad a gentle stir, garnish with chopped fresh parsley, and serve chilled.

                Prep Time: 20 minutes | Total Time: 1 hour 40 minutes | Servings: 6-8