Introduction
This Classic Potato Salad recipe delivers the comforting, creamy side dish you remember from summer gatherings. The combination of tender Yukon gold potatoes, rich hard-boiled eggs, and a tangy, creamy dressing creates a perfect balance of textures and flavors. It’s incredibly straightforward to make and is guaranteed to be a crowd-pleaser at your next picnic or barbecue.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus cooling time)
- Servings: 12
Ingredients
- 3 pounds Yukon gold potatoes ((peeled and diced into 1-inch pieces))
- 6 hard boiled eggs ((chopped))
- 2 ribs celery ((diced, about 1 cup))
- 2 shallots ((or red onion, diced, about 1/2 cup))
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard ((or yellow or Dijon mustard))
- 1/2 teaspoon celery seeds
Instructions
- Place the peeled and diced potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain the potatoes well in a colander and transfer them to a large mixing bowl. While still warm, drizzle the apple cider vinegar over the potatoes and gently toss. Allow the potatoes to cool completely to room temperature.
- In a separate small bowl, make the dressing by whisking together the mayonnaise, whole grain mustard, and celery seeds until smooth.
- Once the potatoes are cool, add the chopped hard boiled eggs, diced celery, and diced shallots to the bowl.
- Pour the prepared dressing over the potato mixture. Using a large spatula, gently fold everything together until evenly coated. Be careful not to overmix and mash the potatoes.
- Cover the bowl and refrigerate the potato salad for at least 1-2 hours before serving to allow the flavors to meld. Give it one final gentle stir before serving.
Variations
- Creamier Texture: After mixing the salad, use a potato masher to gently crush about one-quarter of the mixture, creating a creamier base that holds the rest of the ingredients together.
- Warm Potato Salad: Serve it immediately after mixing while the potatoes are still slightly warm for a comforting, different take on the classic.
- Deconstructed Platter: Instead of mixing, arrange the cooled potatoes, chopped eggs, and diced veggies on a large platter. Serve the dressing on the side for a DIY, build-your-own salad bar style.
- Herb Infusion: Gently fold in a generous handful of fresh, chopped herbs like dill, parsley, or chives just before serving for a bright, fresh finish.
Tips for Success
- Potato Choice: Yukon golds are ideal as they hold their shape well while becoming tender and have a buttery flavor that absorbs the dressing perfectly.
- Cool Completely: Allowing the potatoes to cool completely before adding the mayonnaise-based dressing prevents the salad from becoming greasy or watery.
- Vinegar First: Adding the vinegar to the warm potatoes allows them to absorb that tangy flavor from the inside out.
- Gentle Folding: Use a folding motion with a spatula to combine the salad. This prevents the potatoes from turning into mush and keeps the egg pieces intact.
Storage & Reheating
Store the potato salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold and is not recommended for reheating, as the mayonnaise can separate and the texture will change.
FAQ
Can I use a different type of potato?
While Yukon gold is recommended, red potatoes or russet potatoes will also work. Russets will be a bit flakier, so handle them extra gently when mixing.
Do I have to peel the potatoes?
For this classic version, yes, the recipe specifies peeled potatoes. The skin on Yukon golds is thin, but peeling ensures the traditional creamy texture and appearance.
How long should I boil the eggs for this recipe?
For perfect hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a rolling boil, then cover and remove from heat. Let sit for 10-12 minutes before transferring to an ice bath.
Can I make this potato salad ahead of time?
Absolutely. Making it a day ahead is ideal, as it gives the flavors more time to develop. Keep it covered in the refrigerator until ready to serve.
My salad seems a bit dry. Can I add more mayonnaise?
Yes, you can always stir in an extra tablespoon or two of mayonnaise if you prefer a creamier consistency. Add it slowly until you reach your desired texture.
Is there a substitute for celery seeds?
If you don’t have celery seeds, you can omit them. A pinch of celery salt can be used as a substitute, but remember it will add saltiness, so adjust any additional seasoning accordingly.
