Description
The Best Potato Salad is a creamy, flavorful side dish featuring tender waxy potatoes combined with a tangy mayonnaise and mustard dressing, accented by crunchy celery, fresh herbs, and optional hard-boiled eggs. Perfect for barbecues, picnics, or any meal, this recipe is simple to prepare, versatile, and fully customizable to suit your taste preferences.
Ingredients
Scale
Potatoes and Base
- 2 pounds Yukon Gold potatoes (or other waxy variety), washed and cut into uniform chunks
- 3/4 cup mayonnaise
- 1–2 tablespoons Dijon or yellow mustard
Fresh Add-ins
- 2 stalks celery, chopped
- 3 hard-boiled eggs, chopped (optional)
- 2 tablespoons chopped fresh herbs (chives, dill, parsley, or combination)
Seasonings and Acidity
- 1–2 tablespoons vinegar (white, apple cider) or lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Potatoes: Wash and cut potatoes into uniform chunks. Boil in salted water for 10-15 minutes until just tender but not falling apart. Drain and let cool slightly until warm.
- Prepare the Dressing: In a bowl, whisk together mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth. Adjust vinegar and mustard levels to taste.
- Add Fresh Ingredients: Chop celery, herbs, and hard-boiled eggs. Gently fold these into the warm potatoes. Pour dressing over the mixture and toss lightly to coat without breaking the potatoes.
- Chill and Serve: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Serve cold or slightly chilled for best taste and texture.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for best texture.
- Do not overcook potatoes; they should be fork-tender but firm enough to hold shape.
- Toss potatoes with dressing while still warm to maximize flavor absorption.
- Adjust vinegar and mustard carefully to keep the salad lively but balanced.
- Allow the salad to chill for optimal flavor melding before serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Do not freeze potato salad as it affects texture and taste.
- Serve cold or at room temperature; reheating is not recommended.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: potato salad, creamy potato salad, summer side dish, picnic recipes, barbecue sides, easy potato salad, classic potato salad