Potato salad, that quintessential dish, heralds summer, doesn’t it? But seriously-picnic, BBQ, or potluck-the potato salad is either feast upon, or so untouched that it is the last thing remaining. That is why it has to be perfect.Trust me, with a few simple tips and tricks, you can whip up a potato salad that’ll have everyone coming back for seconds (or thirds).
Grab a drink, kick back, and let’s talk potatoes, shall we?
The Basics: What Is Potato Salad, Anyway?
Potato salad is a humble yet oh-so-satisfying dish made with—you guessed it—potatoes! Add some creamy dressing, a little crunch, and a pop of tanginess, and you’ve got yourself a winner.
There are two main camps: mayo-based potato salad (the creamy, rich version most of us know and love) and the tangy, lighter German-style potato salad, which skips the mayo for a vinegar-based dressing. Today, we’re focusing on the mayo-based classic because, honestly, it’s hard to beat.
What You Have to Carry with You
Let’s collect our ingredients prior to getting into the steps.
Potatoes: Duh, right? Here, Yukon Gold or red are the obvious choices for the salad. They don’t fall apart, and they have just the right creamy mouth-feel for salad. Russets? Those belong in mashed potatoes: they tend to fall apart!Dressing
Best Potatoes for Potato Salad
Not all potatoes are created equal! Here’s a quick rundown:
- Yukon Golds: Creamy and flavorful, these are my absolute favorite.
- Red Potatoes: Firm and slightly sweet, they hold up well.
- Russets: Great for baking, but they tend to crumble in a salad.
If you’re after a chunkier salad, go for Yukon Golds or reds. For a creamier texture, you can sneak in some Russets, but keep an eye on them while cooking!
Mix-steps
Here’s where you can have some fun:
- Hard-boiled eggs (classic and delicious)
- Celery (for crunch)
- Red onion (sharp, but it mellows out when mixed)
- Dill pickles or relish (you want that salty, tangy vibe)
- Fresh herbs (dill and parsley are winners here)
Got everything? Let’s get cooking!
Cook the Potatoes
Start with about 2-3 pounds of potatoes. Scrub them clean but leave the skins on if you’re feeling rustic—it adds flavor and texture. Cut them into bite-sized chunks so they cook evenly.
Boil a big pot of water, add a good pinch of salt (like pasta water salty), and toss in your potatoes. Cook them until they’re fork-tender, about 10-15 minutes. Don’t overcook them unless you want mashed potato salad (which… no).
Drain the potatoes and let them cool slightly. Warm potatoes soak up dressing like a dream, but you don’t want them so hot that they turn the mayo into soup.
Mix the Dressing
While the potatoes cool, whip up the dressing. In a big bowl, combine:
- 1 cup of mayo
- 1-2 tablespoons of Dijon mustard
- 1-2 tablespoons of vinegar
- A teaspoon of sugar
- Salt and pepper to taste
Taste it! I mean this is exactly your moment to change the flavors. Would you like it more tart? Add a dash more vinegar. Creamier? A bit more mayo never hurt anybody.
Add the Good Stuff
Chop your mix-ins:
- Hard-boiled eggs: Dice them up or slice them for a prettier look.
- Celery: Finely chopped for a satisfying crunch.
- Red onion: Dice it super small unless you want it to take over.
- Pickles: Go crazy—chopped dill pickles or a spoonful of sweet relish both work.
Toss everything into the bowl with your dressing.
Combine It All
Gently fold the potatoes into the dressing. Be gentle! You don’t want to mash them.For for an ultimate zing, one may top with fresh herbs. My pick is dill-it is bright, fresh, and just a tad fancy.
Chill and Serve
The waiting game is probably the hardest bit of the whole operation. Place a cover on your bowl and wait as your potato salad chills within the fridge for a good hour. A very crucial step which is an absolute must. The mingling of flavors takes time to get all cozy.
Just before serving, swirl and take a taste once again. Need a bit more salt or vinegar? Bring it up to snuff.
Why Chilling Potato Salad Is a Must Before Serving
Chilling potato salad is more than just a food safety tip—it’s the secret to deepening the flavors. When the salad sits in the fridge, the dressing absorbs into the potatoes, and the flavors from the mix-ins blend together beautifully. Give it at least an hour, or even better, make it a day ahead for maximum taste.
Brilliant Tips to Make Your Potato Salad Next Level
- Make Sure to Season It Well: A potato is just like a blank canvas; salt, acid, and fat make it apply. So, be bold.
- Experiment with Add-Ins: Want to try up? Add some crunchy fried bacon bits, some roasted mashed garlic if you want to be fancy, or just a handful of grated cheese.
- Fresh it Up: Fresh herbs make a world of difference. Parsley, dill, and chives are all fantastic.
- Make It Ahead: Potato salad tastes better the next day, so if you’ve got time, make it a day in advance.
How to Serve Potato Salad
Potato salad shines as a side dish for so many meals, making it a versatile addition to any menu. Here are some ideas to pair it with:
- BBQ Favorites: Burgers, hot dogs, ribs—you name it. Potato salad is a natural complement to smoky, grilled flavors.
- Grilled Chicken or Fish: Its creamy, tangy flavor balances the savory and sometimes slightly charred taste of grilled proteins.
- Picnic Staples: Pair it with sandwiches or wraps for a laid-back vibe. A turkey club or a veggie-packed wrap goes especially well.
- Roasted Meats: Serve it alongside roast chicken, pork tenderloin, or glazed ham for a hearty, comforting meal.
- Fried Foods: Potato salad’s cool, creamy texture is a perfect counterpoint to crispy fried chicken, fish, or even fried shrimp.
- Vegetarian Dishes: Pair it with veggie burgers, grilled portobello mushrooms, or a hearty lentil loaf for a meat-free meal.
- Brunch Favorites: Believe it or not, potato salad works great with quiches, frittatas, or a plate of deviled eggs for a brunch spread.
- Summer Classics: Think corn on the cob, watermelon slices, and a big pitcher of lemonade—potato salad fits right in.
- Hearty Soups and Stews: For cooler days, potato salad can be a surprising side to pair with a bowl of chili, beef stew, or chowder.
Classic potato salad gets a delicious twist when paired with these tasty leftover rotisserie chicken recipes, all ready in just 30 minutes.
No matter what you’re serving, potato salad is a crowd-pleasing side that works year-round. It’s the perfect dish to round out any meal!
Potato Salad Variations to Try
Feeling adventurous? Here are a few spins on the classic recipe:
- Bacon Ranch Potato Salad: Swap the mustard for ranch dressing and toss in crispy bacon.
- Loaded Baked Potato Salad: Add sour cream, cheddar cheese, and green onions.
- German Potato Salad: Use a warm vinaigrette made with bacon fat and vinegar.
Each variation brings something unique to the table, so don’t be afraid to experiment.
Common Potato Salad Mistakes to Avoid
Even though potato salad is a simple dish, a few missteps can take it from delicious to disappointing. Here are the most common mistakes and how to avoid them:
- Overcooking the Potatoes
Too much cooking of potatoes is one of the greatest causes of bad potato salad. While boiling potatoes for so long, they become mushy and start separating, resulting in a lumpy mess for the salad. To avoid this, boil the potatoes just until they are fork-tender. Keep an eye on them during cooking, and test with a fork frequently. Remember, they’ll continue to soften slightly as they cool, so it’s better to err on the side of caution.
- Underseasoning
Potatoes are like sponges—they soak up flavor but can taste bland if not seasoned properly. Skipping salt when boiling the potatoes is a common mistake.When cooking the potatoes, add a little salt to the water so that the seasoning can permeate as they cook. After mixing the salad, taste it and adjust the seasoning with salt, pepper, or maybe a splash of vinegar to get the flavors popping.
- Skipping the Chill Time
Chill time isn’t just about making the salad cold; it’s about letting the flavors meld together. When you rush the process and serve it right away, the dressing doesn’t have a chance to fully infuse the potatoes, and the mix-ins don’t blend harmoniously. Always let your potato salad rest in the fridge for at least an hour—and if you can, overnight is even better.
- Using the Wrong Potatoes
Which type of potato you use has a huge say in how well your salad turns out – starchy varieties, like russets, tend to fall apart and make a sort of mashed-potato consistency. Stick, instead, with waxy or all-purpose potatoes such as Yukon Gold or red potatoes. They hold their shape better through boiling and mixing, creating a salad that is the perfect texture and bite.
By avoiding these common mistakes, you’ll be well on your way to making potato salad that’s as flawless as it is flavorful!
How to Store Leftovers
Potato salad keeps well in an airtight container in the fridge for 3-4 days. It’s perfect for meal prep, and the flavors actually improve over time. Just don’t leave it out at room temperature for more than a couple of hours—nobody wants food safety issues!
FAQs
What ingredients are in a potato salad?
What is classic potato salad made of?
Yukon Gold or red potatoes
Mayonnaise and Dijon mustard
Hard-boiled eggs
Celery and red onion
Dill pickles or sweet relish
Apple cider vinegar or white vinegar
Salt, pepper, and sometimes a sprinkle of paprika or fresh dill for garnish
It’s a timeless dish that’s both comforting and delicious.
What not to do when making potato salad?
Overcooking or undercooking the potatoes: Overcooked potatoes can turn to mush, while undercooked ones are hard and unpleasant. Aim for fork-tender.
Skipping the seasoning: Potatoes need plenty of salt, especially when boiling, to boost their natural flavor.
Using the wrong potatoes: Waxy potatoes like Yukon Gold or red potatoes are best for holding their shape.
Mixing the salad while potatoes are too hot or cold: Warm potatoes soak up the dressing beautifully, but if they’re piping hot, it can make the mayo oily. Too cold, and the flavors won’t meld as well.
Not chilling before serving: Potato salad needs time in the fridge for the flavors to come together.
Is it better to boil potatoes whole or cut up for potato salad?
Conclusion
Making potato salad is way easier than you might think, and once you nail your perfect recipe, you’ll never go back to the store-bought stuff. Whether you’re serving it at a summer cookout, a family gathering, or just as a side for a weekday dinner, this potato salad is guaranteed to impress.
Now go grab those potatoes and get cooking—you’ve got a new signature dish to share. And hey, don’t forget to save me a plate!