With deliciously traditional flavors and the perfect texture this Classic Potato Salad is one side dish that you need this summer for all your family gatherings.
Potato Salad is one of those dishes that you really just cannot go without. It has been one of my favorite salads forever! We make it pretty much for all the gatherings and grill-outs.
It is a staple recipe that I believe everyone should have their hands on, and this Classic Potato Salad happens to be my favorite and has been for many years.
We really don’t stray too much from this recipe itself as we love it just the way it is, but I know people have their specific preferences when it comes to this so feel free to build off this salad!
With minimal ingredients and a flavorful sauce, this really comes together quickly and works perfectly as a side dish to almost any meal that you can think of.
Some of our favorite meals that we love to serve this with include our BBQ Rib Recipe, Herb Marinated Grilled Pork Chops and Crock Pot Pulled Pork Sandwiches.
WHY THIS RECIPE WORKS:
- With minimal and easy-to-find ingredients this salad comes together quickly.
- This is a base recipe to build off of to create your own flavor profile.
- You can double this recipe to serve larger crowds.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Russet potatoes
Eggs
Vinegar
Red onion
Dill pickle
Mayonnaise
Yellow mustard
Granulated sugar
Salt
Pepper
Chives
HOW TO MAKE CLASSIC POTATO SALAD:
- Peel potatoes. Place potatoes in a medium saucepan and cover with cold water and a lid.
- Bring to a boil; turn down heat to medium low and simmer with the cover on for about 20 minutes – or until a fork inserted into the middle indicates it is tender. Do not over boil, or the potatoes will start to crumble apart and get mushy.
- Immediately drain the potatoes in a colander and run cold water over them.
- Return potatoes to the pot and sprinkle 1 tablespoon vinegar over them. Toss lightly and let them sit in the warm pot for a few minutes. Then return them to the colander to cool completely.
- While the potatoes are cooling, make your hard boiled eggs.
- Place the eggs in a saucepan and cover completely with cold water.
- Cover the pot with a lid and turn heat on to high. Once the water comes to a full boil, turn the heat off the burner, but keep the saucepan (with the lid on) on it.
- Set the timer for 10 minutes. Once the time is up, drain the water off the eggs and run cold water over them.
- Once they have cooled slightly, peel, rinse, and place in a bowl in the fridge to cool completely.
- After the potatoes have cooled completely, dice them into ¾ inch chunks and place in a large bowl.
- Dice 4 eggs and add them to the bowl with the potatoes. Save the additional egg for slicing for garnish.
- Add the diced red onion and pickle to the potatoes and eggs and mix all together well.
- Make the potato salad dressing by mixing together in a bowl the mayonnaise, mustard, sugar, salt and pepper, and 1 teaspoon fresh chives.
- Pour the dressing over the salad and mix together well.
- Garnish with sliced egg and remaining chives.
- Chill well before serving.
See how easy it is to make this Classic Potato Salad Recipe! We just can’t get enough of it! This is why we make it over and over again. It just goes over really well with everyone.
I think I like the minimal ingredients in here the best because some people don’t like certain things and that way this is more of a basic recipe so it is more liked than some we have had.
WHAT POTATOES CAN I USE?
For this recipe, we went with a classic Russet Potato. But you can really use any potato that you’d like for this, we have used Yukon Gold and Red Potatoes as well.
The Russet Potato is just an all-around good potato for many different things and that is why we usually use it for our salad recipes.
WHAT CAN I SERVE WITH CLASSIC POTATO SALAD?
Potato Salad is a popular side dish served at bbq so burgers, ribs, fish, shrimp, or chicken. We also love it with sloppy joes or pulled pork sandwiches. Really, it goes with most everything! It is a very popular cold dish perfect for hot summer days.
HOW TO STORE:
Potato Salad can last up to 5 days if stored properly in the refrigerator. Be sure to cover it tightly with plastic wrap or put it in an airtight container. Do not freeze potato salad.
TIPS AND TRICKS:
- You can peel your potatoes before or after cooking, people do both methods, do what you think is best for you.
- How do you prevent potato salad from going watery? Watery potato salad could be caused by a variety of reasons. One way to prevent it is to make sure the potatoes are drained well and cooled completely before the salad is mixed together.
- If you are someone who likes more of a zippy, tangy potato salad flavor, you may want to add up to 1 Tablespoon vinegar to the salad dressing. Add less and taste it first, and then add more if you want it tangier.
- You can use any potato that you like the best ones to use are Russet, Yukon Gold, and Red as they hold up well after cooking.
- You can add many different things to this salad to your liking, like I said this is a base to build off of.
If you want that perfect side dish that goes well with all your summertime meals, then you have to whip up a batch of my Classic Potato Salad!
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If you’ve tried this CLASSIC POTATO SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Classic Potato Salad
Ingredients
- 3 pounds russet potatoes peeled
- 5 eggs
- 1 Tablespoon vinegar
- 1/2 cup finely diced red onion
- 1/3 cup finely diced dill pickle
- 1 1/2 cups mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 teaspoons finely cut fresh chives
Instructions
- Peel potatoes. Place potatoes in a medium saucepan and cover with cold water and a lid.
- Bring to a boil; turn down heat to medium low and simmer with the cover on for about 20 minutes - or until a fork inserted into the middle indicates it is tender. Do not over boil, or the potatoes will start to crumble apart and get mushy.
- Immediately drain the potatoes in a colander and run cold water over them.
- Return potatoes to the pot and sprinkle 1 tablespoon vinegar over them. Toss lightly and let them sit in the warm pot for a few minutes. Then return them to the colander to cool completely.
- While the potatoes are cooling, make your hard boiled eggs.
- Place the eggs in a saucepan and cover completely with cold water.
- Cover the pot with a lid and turn heat on to high. Once the water comes to a full boil, turn the heat off the burner, but keep the saucepan (with the lid on) on it.
- Set the timer for 10 minutes. Once the time is up, drain the water off the eggs and run cold water over them.
- Once they have cooled slightly, peel, rinse, and place in a bowl in the fridge to cool completely.
- Once the potatoes have cooled completely, dice them into ¾ inch chunks and place in a large bowl.
- Dice 4 eggs and add them to the bowl with the potatoes. Save the additional egg for slicing for garnish.
- Add the diced red onion and pickle to the potatoes and eggs and mix all together well.
- Make the potato salad dressing by mixing together in a bowl the mayonnaise, mustard, sugar, salt and pepper, and 1 teaspoon fresh chives.
- Pour the dressing over the salad and mix together well.
- Garnish with sliced egg and remaining chives.
- Chill well before serving.
Nutrition
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