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This crisp and creamy Classic Potato Salad has earned its place at every family picnic and backyard barbecue. There is just something unbeatable about tender potatoes tossed with tangy pickles the right hit of mustard and a creamy finish. This is the recipe my mom taught me and it disappears fast whenever I bring it out.
The first time I made this on my own was for my graduation party and my aunt begged me for the recipe afterward. Since then it has become my signature dish for family get togethers.
Ingredients
- Russet potatoes Choose medium sized firm potatoes without green spots or sprouting as these hold up best during boiling and have a creamy texture
- Mayonnaise Use a good quality real mayo for the richest taste avoid salad dressing style spreads
- Yellow mustard Brings a punchy zesty flavor balance taste then add more if you like extra tang
- Mini dill pickles Go for crunchy pickles in brine rather than sweet pickles for the best bright flavor
- Celery seed seasoning Adds a classic herbal touch seek out fresh fragrant seeds for max flavor
- Boiled eggs Opt for large eggs cooked until just set with fully cooked yolks but no gray ring
- Salt Enhances all the other flavors
- Black pepper For a peppery finish freshly cracked is always best
Step-by-Step Instructions
- Prep the Potatoes:
- Peel all the potatoes making sure to remove any blemishes or eyes then dice them into small even bite size pieces for consistent cooking
- Cook the Potatoes:
- Place diced potatoes in a large pot and cover with plenty of cold water this ensures even cooking Bring to a boil over medium high heat then reduce to a simmer Cook the potatoes until they are fork tender but not falling apart typically around 10 to 15 minutes depending on dice size
- Drain and Cool:
- Once the potatoes are just fork tender immediately drain them in a colander and let them cool for a few minutes so they do not steam or mash in the salad
- Combine the Dressing and Add Ins:
- In a big mixing bowl combine the cooled potatoes with mayonnaise mustard diced pickles celery seed and diced boiled eggs Gently fold everything together using a spatula to keep the potato pieces as whole as possible
- Season and Finish:
- Sprinkle in the salt and pepper to your taste then fold the salad again gently Make sure the seasoning is well distributed but do not over mix
- Chill or Serve:
- You can serve the potato salad still slightly warm for a comforting homemade feel or for the classic chilled version cover and refrigerate for at least one hour to allow the flavors to meld
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I have always loved how the tang of the pickles pops alongside the mild creamy potatoes My mom always said pickles make the salad and I have to agree Sometimes I sneak in an extra spoonful just for more crunch
Storage tips
Store your potato salad in a tightly sealed container in the fridge If you are prepping in advance give the mix a fresh stir before serving to revive the creamy texture Never freeze potato salad as the potatoes break down and the whole salad turns watery once thawed
Ingredient substitutions
You can swap half the mayonnaise for plain greek yogurt or sour cream for a lighter touch If you are a fan of extra tang try adding a splash of pickle juice or a little apple cider vinegar Scallions or chopped celery bring more crunch if you prefer
Serving suggestions
Pair this classic salad with grilled burgers or hot dogs for a timeless summer meal It is also wonderful alongside fried chicken pulled pork or just with some cherry tomatoes for a light lunch
A bit of A potato salad history
Potato salad as we know it came to America with German immigrants and quickly became a staple at church picnics and barbecues Variations pop up regionally but this creamy egg studded kind is pure Americana in flavor and feel
Recipe Questions & Answers
- → Can I prepare the potato salad in advance?
Yes, you can prepare it ahead and store in an airtight container in the refrigerator for up to five days.
- → Is the salad best served warm or cold?
It’s delicious either way—try it warm just after assembling or chilled straight from the fridge.
- → Which potatoes should I use?
Russet potatoes work best for a creamy result, but you can use other varieties for a different texture.
- → Can I add other mix-ins?
Chopped celery or red onion add crunch, and fresh herbs like parsley or dill provide fresh flavor notes.
- → Does this salad freeze well?
No, freezing is not recommended as it affects the creamy texture and can add unwanted moisture.