Potato Salad is a classic and creamy dish that offers a delightful combination of textures, featuring soft and tender-boiled potatoes, crisp celery, and hard-boiled eggs mixed with a luscious mayonnaise-based dressing.
This homemade version stands as one of the finest salad dishes, pairing exceptionally well with grilled, roasted, or baked meats, fried chicken dishes, sandwiches, and various bread options. It is an ideal addition to picnics, backyard parties, or regular lunches or dinners, adding a touch of deliciousness to any occasion.
The provided recipe offers easy step-by-step instructions for crafting this delectable Potato Salad. To ensure clarity, a detailed video is also shared below, guiding you visually through the preparation process.
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What is Potato Salad?
Potato Salad is a rich, creamy, and classic dish. It is made with tender boiled potatoes, boiled eggs, celery, and onion that are tossed in a creamy dressing. It is one of the best salads typically served cold, making it a refreshing and satisfying addition to picnics, barbecues, or family gatherings.
Among the delightful collection of summer recipes, Potato Salad emerges as a standout must-try side dish. Its remarkable versatility effortlessly pairs with a wide range of main courses, from succulent grilled or roasted meats, fried chicken dishes, and seafood dishes to lighter options like sandwiches and fresh salads.
Whether served at a laid-back outdoor gathering or an elegant dinner, this dish gracefully adapts to various occasions. The medley of textures and flavors in Potato Salad captures the essence of summer, making it an irresistible side dish choice for those seeking a taste of seasonal bliss.
Ingredients & Substitutions
To craft a delectable Potato Salad, you will require a selection of fresh produce, vegetables, and ingredients to create a creamy dressing. Luckily, these essential elements are readily available at most retail grocery stores near you. Let's explore the list of ingredients below.
- Potatoes: Yukon Gold, Gold, Russets, or any other preferred starchy or waxy potatoes, offering a satisfying and creamy texture
- Hard Boiled Eggs: Hard-boiled eggs lend a delightful richness to the salad
- Celery: Adds a refreshing and crisp flavor that complements the potatoes beautifully
- White Onion: Contributes a subtle pungency and a pleasant crunch, enhancing the salad's overall taste and texture
- Paprika and Green Onion: Garnishing with paprika and green onions provides a burst of color and a hint of mild spiciness to elevate the salad's visual appeal and flavor profile
- Dressing: A creamy dressing prepared with mayo, yellow mustard, apple cider vinegar, celery seeds, garlic, diced pickle, black pepper, salt, and dill leaves, creating a balanced blend of tanginess, creaminess, and herbaceous notes to the potato mixture
For a detailed ingredients list, please check out the recipe card below.
How to Make Potato Salad at Home?
The recipe I have shared here is Potato Salad, a classic and flavorful dish featuring tender, boiled potatoes, hard-boiled eggs, and celery mixed with a creamy dressing. This homemade creamy salad is perfect for picnics, barbecues, or family gatherings. It is a crowd-pleasing favorite that pairs well with a variety of main dishes.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
Prep Salad Dressing
- Whisk the ingredients: To make the dressing, whisk together mayonnaise, apple cider vinegar, yellow mustard, chopped garlic, celery seeds, diced relish pickle or dill pickle, black pepper powder, salt to taste, and chopped dill leaves
- Reserve: Once the dressing is ready, set it aside for later use
Cook Potato
- Clean the Potatoes: Start by washing the gold potatoes under running water to remove any dirt or debris. After washing, pat them dry with a clean kitchen towel. Then, chop the potatoes into medium-sized pieces. The picture provided can serve as a reference for the desired size in the recipe card below
- Boil the water: Take a wide-bottomed pan and add enough water to cook the potatoes. Season the water with salt to enhance the potato's flavor. Place the pan on the stove and bring the water to a boil
- Cook potatoes: Once the water is boiling, carefully add the chopped potatoes to the pan. Allow the potatoes to cook for approximately 20 to 25 minutes or until they become tender enough to be easily pierced with a fork. Cooking time may vary depending on the size of the potato pieces, so keep an eye on them to avoid overcooking
- Remove and cool down: Once the potatoes are cooked, remove them from the boiling water using a slotted spoon or strainer. Let them cool down to room temperature before proceeding to the next step
Prepare Potato Salad
- Peel and chop: Now that the cooked potatoes have cooled down, peel the skin off and cut them into bite-sized pieces. If you prefer, you can leave some of the potato skins on for added texture and color
- Add other ingredients: In a large mixing bowl, add the chopped potatoes with the chopped hard-boiled eggs, celery, and white onion. These ingredients will add flavor and texture to the Potato salad
- Dress the salad: Next, pour the creamy dressing that you prepared earlier over the ingredients in the bowl. Use a spatula or large spoon to gently toss everything together until the dressing evenly coats the potato mixture
- Garnish and Chill: To add a pop of color and flavor, garnish the Potato Salad with a sprinkling of paprika and some chopped spring onions. The paprika will give the salad a subtle smoky and mildly spicy taste, while the spring onions will provide a fresh and aromatic touch. After garnishing, cover the bowl with plastic wrap or a lid and chill the potato salad in the refrigerator for at least 30 to 40 minutes. Chilling the salad allows the flavors to meld together, making it even more delicious when served
Note: You can adjust the ingredients and seasoning according to your taste preferences. Some people like to add chopped pickles, fresh herbs like dill or parsley, or even a dash of hot sauce for an extra kick. Feel free to get creative and customize the salad to suit your liking.
How Long to Boil Potatoes for Salad?
The boiling time for potatoes used in a salad depends on the size and type of potatoes you are using. As a general guideline:
- Small to medium-sized potatoes: Boil for about 15 to 20 minutes
- Larger potatoes: Boil for approximately 25 to 30 minutes
This also varies based on whether it is boiled whole or cubed. So, the best way to determine if the potatoes are ready is to test them with a fork. They should be tender enough to be easily pierced with a fork but not too soft that they become mushy. Overcooking the potatoes can lead to a less appealing texture in the salad.
Tips
- Potato Selection: Choose waxy potatoes like Yukon Gold, gold, russet, or red potatoes as they hold their shape better after cooking and have a creamy texture
- Even Potato Sizing: Try to cut the potatoes into uniform-sized pieces to ensure even cooking
- Cooking Time: Avoid overcooking the potatoes, as they can become mushy. Check for doneness by piercing them with a fork; they should be tender but still hold their shape
- Cooling Down: Let the cooked potatoes cool down to room temperature before mixing them with the dressing. This prevents the potatoes from becoming gummy and allows them to absorb the flavors better
- Dressing Consistency: Adjust the dressing consistency to your preference. If you prefer a creamier salad, add more mayonnaise, or if you like it tangier, increase the vinegar or mustard
- Seasoning: Taste the dressing and potato mixture to ensure they are well-seasoned. Adjust salt and pepper to taste
- Add-Ins: Consider adding ingredients like chopped hard-boiled eggs, bacon, green onions, or fresh herbs like parsley or dill to enhance the flavors and textures
- Resting Time: Allow the completed salad to chill in the refrigerator for at least 30 minutes to an hour before serving. This resting time allows the flavors to meld and the salad to develop a more cohesive taste
- Gentle Mixing: When combining the dressing with the potato mixture, use a gentle folding motion to avoid mashing the potatoes and to keep the salad fluffy
- Garnish: Sprinkle a bit of paprika, chopped herbs, or additional pickle pieces on top of the salad just before serving for added color and flavor
Storage Suggestions
After making the Potato Salad, cool it to room temperature before transferring it into an airtight container. Promptly refrigerate the leftovers to prevent bacterial growth and maintain freshness. Consume the stored Potato Salad within a day or two for optimal taste, texture, and safety.
When ready to serve the leftovers, gently stir or toss them to redistribute the dressing and flavors that may have settled during refrigeration. Always practice good hygiene while handling food and discard the salad if there are any signs of spoilage or uncertainty about its safety.
Serving Suggestions
This Creamy Potato Salad is a versatile and delicious side dish that pairs well with various main courses. Here are some popular options to serve with it:
- Grilled Meats: Serve it alongside grilled chicken, steak, pork chops, or sausages. The creaminess of the salad complements the smoky flavors of grilled meats
- BBQ: Creamy potato salad is a classic side dish at barbecues. Enjoy it with barbecued ribs, pulled pork, brisket, or burgers
- Roasted or Baked Meats: Roasted chicken, turkey, lamb, or beef dishes go wonderfully with the cool and creamy Potato Salad
- Fried Chicken Dishes: Combining crispy fried chicken, fried chicken wings, fried chicken tenders, oven-fried chicken, or oven-fried tenders with this creamy salad is a crowd-pleaser
- Sandwiches: Pair the salad with sandwiches like BLTs, turkey or ham sandwiches, or even veggie sandwiches for a satisfying meal
- Seafood Dishes: Seafood dishes such as grilled salmon, shrimp, fried fish fillets, or even a seafood boil taste great with Potato Salad
- Vegetarian Options: For vegetarian meals, the creamy Potato Salad pairs well with grilled vegetables, stuffed peppers, or veggie burgers
- Hot Dogs: A classic combination, serve Potato Salad with hot dogs for a simple and satisfying meal
Related Recipes
You could also find similar recipes below and more at salad recipes, summer recipes, and dressing recipes.
- Broccoli Salad
- Pasta Salad
- Greek Salad
- Caesar Salad
- Chicken Salad
- Cobb Salad
- Chickpea Salad
- Coleslaw Salad
- Cucumber Salad
- Fruit Salad
More potato recipes:
Potato Salad Recipe Video
I have also shared a detailed video of this Potato Salad recipe below that I hope will help you make a delicious side dish at home. You can also find this recipe in a story format.
📖 Recipe
Potato Salad
Ingredients
Main Ingredients
- 2 lb Boiled Potato, Honey gold, Yukon or Russet
- 3 Hard Boiled Eggs, chopped
- 2 ribs Celery, diced
- ½ White Onion, medium size, chopped
- Paprika, to garnish
- Spring Onions, to garnish
- 5 cups Water, to boil potato
- 2 tsp Salt, to use while boiling potatoes
For Dressing
- 1½ cups Mayonnaise
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Yellow Mustard
- 2 tbsp Garlic, chopped
- 1 tsp Celery Seeds
- 2 tbsp Relish Pickle, or dill pickle diced
- ½ tsp Black Pepper, powder
- Salt, to taste
- 2 tbsp Dill Leaves, chopped
Instructions
To make Dressing:
- In a bowl, whisk together the dressing ingredients until they form a smooth and creamy mixture. Set aside the dressing for later use
To Cook the Potatoes:
- Wash and dry the gold potatoes, then chop them into medium-sized pieces as shown in the picture
- Take a wide-bottomed pan and add enough water to cook the potatoes. Season the water with salt and bring it to a boil
- Carefully place the cubed potatoes into the boiling water and let them cook for around 20 to 25 minutes until they become tender enough to be easily pierced with a fork. Once they are cooked, remove the potatoes from the water and allow them to cool down to room temperature
To Prepare Potato Salad
- Peel the skin off the cooled potatoes and cut them into bite-sized pieces. You can leave some of the skins on if you prefer
- In a large bowl, combine the diced potatoes with the chopped hard-boiled eggs, celery, and white onion
- Pour the creamy dressing over the ingredients in the bowl, and gently toss everything together until the dressing evenly coats the potato mixture
- Garnish the Potato Salad with a sprinkling of paprika and some chopped Spring onions. Chill the Potato Salad in the refrigerator for at least 30 to 40 minutes before serving
To Serve
- This delicious Creamy Potato Salad pairs wonderfully with grilled, roasted, or baked meats, as well as sandwiches or your favorite bread
Video
Notes
- Potato Selection: Choose waxy potatoes like Yukon Gold, gold, russet, or red potatoes as they hold their shape better after cooking and have a creamy texture
- Even Potato Sizing: Try to cut the potatoes into uniform-sized pieces to ensure even cooking
- Cooking Time: Avoid overcooking the potatoes, as they can become mushy. Check for doneness by piercing them with a fork; they should be tender but still hold their shape
- Cooling Down: Let the cooked potatoes cool down to room temperature before mixing them with the dressing. This prevents the potatoes from becoming gummy and allows them to absorb the flavors better
- Dressing Consistency: Adjust the dressing consistency to your preference. If you prefer a creamier salad, add more mayonnaise, or if you like it tangier, increase the vinegar or mustard
- Seasoning: Taste the dressing and potato mixture to ensure they are well-seasoned. Adjust salt and pepper to taste
- Add-Ins: Consider adding ingredients like chopped hard-boiled eggs, bacon, green onions, or fresh herbs like parsley or dill to enhance the flavors and textures
- Resting Time: Allow the completed salad to chill in the refrigerator for at least 30 minutes to an hour before serving. This resting time allows the flavors to meld and the salad to develop a more cohesive taste
- Gentle Mixing: When combining the dressing with the potato mixture, use a gentle folding motion to avoid mashing the potatoes and to keep the salad fluffy
- Garnish: Sprinkle a bit of paprika, chopped herbs, or additional pickle pieces on top of the salad just before serving for added color and flavor
Nutrition
FAQ
Starchy potatoes, like Russets, and waxy potatoes, such as Yukon Gold or Red Bliss, are excellent choices for salads. Starchy potatoes have a fluffy texture and absorb dressings well, while waxy potatoes offer a firmer and creamier bite, holding their shape beautifully in salads. Choose the type that best suits your salad preference for a delicious and satisfying dish.
The best add-ins for potato salad include hard-boiled eggs for richness, celery for crunch, and dill pickles or relish for tanginess. Fresh herbs like parsley or chives add a burst of freshness, while bacon lends a smoky depth. Customize your salad with these flavorful options for a delightful and satisfying dish.
For a mayo alternative in dressing, consider using Greek yogurt for a tangy and creamy option. Sour cream offers another creamy and slightly spicy choice. Avocado, olive oil, hummus, buttermilk, or tahini can also provide delicious and nutritious alternatives, each adding its own unique flavor and texture to the dressing.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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