The Perfect Creamy Potato Salad Recipe: A Classic Side Dish Favorite
There’s something incredibly comforting about a well-made potato salad. This classic potato salad recipe strikes the perfect balance of creamy, tangy, and savory flavors, with tender potatoes, crunchy vegetables, and a delicious dressing that brings everything together. If you’ve been searching for a foolproof potato salad that will impress at your next gathering, this recipe is exactly what you need. With simple ingredients and clear instructions, you’ll be making potato salad like a pro in no time.
Why This Recipe Works
What sets this potato salad apart is the combination of perfectly cooked potatoes and a dressing that has just the right balance of creaminess and tang. The addition of fresh herbs and the special technique of “de-flaming” the onions ensures a balanced flavor profile without any overwhelming raw onion taste. This recipe also offers flexibility with substitutions and variations, making it adaptable to your preferences or what you have on hand. Whether served at a summer barbecue, a holiday meal, or as a simple side dish for weeknight dinners, this potato salad is sure to be a crowd-pleaser.
Ingredients for Classic Potato Salad
Main Ingredients
- 2 pounds (907g) small yellow, red, or white potatoes (Yukon gold potatoes work beautifully)
- 1 tablespoon apple cider, wine, or red wine vinegar substitute
- 1/2 cup (113g) sour cream (or a sour cream alternative if needed)
- 1/4 cup (56g) mayonnaise (homemade or store-bought, Miracle Whip vs mayo is a personal preference)
- 1 tablespoon yellow mustard (substitute Dijon mustard or whole grain mustard if preferred)
- 1/2 medium red onion, finely chopped (about 1/2 cup)
- 3 celery stalks, finely chopped (about 1/2 cup)
- 1 medium dill pickle, finely chopped (about 1/3 cup, or use dill relish)
- 2 hard-boiled eggs, peeled and chopped (optional)
- 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
- Salt and fresh ground black pepper to taste
How This Potato Salad Is Different From Classic Potato Salad
This classic potato salad is designed as a reliable base recipe with tender potatoes and a creamy dressing. It focuses on simplicity and balance, making it a versatile side dish for nearly any meal.
Step-by-Step Instructions for Perfect Potato Salad
Preparing the Potatoes
- Add the potatoes to a large pot and cover with 1½ inches of water. Season with 1 teaspoon of salt for every quart of water.
- Bring the water to a boil, then reduce heat and simmer for 15 to 20 minutes, or until potatoes are easily pierced with a fork. (Knowing how long to boil potatoes for potato salad is key to the perfect texture.)
- While the potatoes are cooking, prepare an ice bath in a medium bowl with ice and cold water.
- Once the potatoes are cooked, drain them and immediately transfer to the ice bath to stop the cooking process.
- When cool enough to handle but still slightly warm in the center, remove the potatoes and peel them. The skins should easily pinch and pull away.
- Chop the peeled potatoes into bite-sized chunks and place in a large bowl.
- Drizzle the tablespoon of vinegar over the warm potatoes and lightly season with salt, allowing the potatoes to absorb these flavors.
Creating the Dressing and Assembling
- In a separate bowl, whisk together the sour cream, mayonnaise, and mustard until smooth and well combined.
- While the potatoes are cooking, place the chopped onions in a small bowl and cover with cold water for 10 minutes, then drain and rinse. This “de-flaming” process significantly reduces their harsh raw flavor.
- Add the prepared dressing, de-flamed onions, celery, dill pickles, chopped eggs (if using), and fresh herbs to the seasoned potatoes.
- Gently fold everything together, being careful not to mash the potatoes. You want the potato chunks to remain intact for the best texture.
- Season with additional salt and freshly ground black pepper to taste.
- For best results, refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together.
Tips & Variations for the Best Potato Salad
Smart Substitutions
- Potato Varieties: While this recipe calls for small yellow, red, or white potatoes, Yukon gold potatoes are especially excellent for potato salad due to their buttery flavor and waxy texture that holds up well.
- Mayo Alternatives: If you’re not a fan of mayonnaise, you can substitute part or all of it with Greek yogurt, additional sour cream, or try Miracle Whip for a sweeter flavor profile.
- Mustard Options: Don’t have yellow mustard? No problem! Use Dijon mustard for a more complex flavor or whole grain mustard for added texture. If you need a substitute for Dijon mustard, a combination of yellow mustard with a splash of white wine vinegar works well.
- Vinegar Varieties: If you don’t have the vinegar called for in the recipe, almost any vinegar will work. Apple cider vinegar offers a fruity note, while a red wine vinegar substitute like white wine vinegar or rice vinegar can provide different flavor profiles.
- Herb Variations: Fresh dill makes a fantastic dill potato salad, but any combination of fresh herbs will work beautifully. Try parsley for a classic approach or cilantro for a more modern twist.
Flavorful Additions
- For a loaded potato salad or loaded baked potato salad experience, add crispy bacon, shredded cheddar cheese, chopped chives, and a dollop of sour cream on top.
- Add a sprinkle of paprika or a substitute for paprika like smoked paprika or cayenne (use sparingly) for color and a hint of warmth.
- Mix in some potato sticks just before serving for an unexpected crunch.
- Include mustard pickles instead of dill pickles for an extra punch of flavor.
- For a Southern potato salad style, add a little sweet pickle relish and a touch more yellow mustard.
Salad Dressings That Pair Well With Potato Salad
Complementary Dressings for Serving
- Creamy Feta Dressing: The tangy, salty notes of feta complement the creamy potato salad and add a Mediterranean twist. The rich creaminess pairs beautifully with the hearty potatoes.
- Buttermilk Ranch Dressing: If you’re serving your potato salad alongside grilled meats or fried chicken, a cool and herby ranch dressing makes for an excellent accompaniment. The herbs in both will harmonize perfectly.
- Dijon Vinaigrette: For a lighter option that cuts through the richness of the potato salad, a sharp Dijon vinaigrette provides a perfect contrast. The acidity helps balance the creaminess of the potato salad.
- Apple Cider Vinegar Salad Dressing: A simple dressing with apple cider vinegar, olive oil, and a touch of honey complements the flavors in the potato salad and adds brightness to your overall meal. This is especially nice when serving the potato salad as part of a larger spread.
What to Serve With This Salad
Perfect Pairings for a Complete Meal
Potato salad is incredibly versatile and pairs well with numerous main dishes:
- Grilled Proteins: Serve alongside grilled lemon herb chicken, garlic butter grilled shrimp, or pan-seared steak with butter sauce for a complete summer meal.
- Barbecue Classics: Pairs perfectly with BBQ veggie kabobs, smothered chicken, or as part of a Fourth of July recipes spread.
- Sandwiches & Wraps: Complement a chicken Caesar sandwich, buffalo chicken wrap, or crispy chicken Caesar sandwich.
- Comfort Food Mains: Serves as an excellent side to chicken fried steak, chicken and stuffing casserole, or melt-in-your-mouth chicken.
- Picnic Foods: Combine with egg salad sandwiches, sausage-stuffed mushrooms, or ham salad for the perfect picnic basket.
Storage Tips for Potato Salad
Keeping Your Salad Fresh and Safe
Proper storage is crucial for maintaining the flavor and safety of your potato salad:
- Store potato salad in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after the first day as they have time to meld together.
- If your potato salad contains mayonnaise or sour cream, never leave it at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).
- Many people wonder, “Can you freeze potato salad?” The answer is generally no—freezing is not recommended as the mayonnaise and sour cream will separate upon thawing, and the potatoes may become mushy.
- Similarly, if your salad contains eggs, note that hard-boiled eggs don’t freeze well. If you’re curious about whether can you freeze hard boiled eggs on their own, they can be frozen for up to a month, but the whites become tough and rubbery.
- For best freshness, keep in mind how long celery lasts in the fridge (typically 1-2 weeks) and how long are boiled eggs good for in the fridge (about 1 week) when planning to make potato salad.
- If you’re bringing potato salad to a picnic, transport it in a cooler with ice packs and return any leftovers to the refrigerator promptly.
FAQs About Potato Salad Recipe
How long should I boil potatoes for potato salad?
For the perfect potato salad texture, simmer potatoes for 15-20 minutes or until they’re easily pierced with a fork but not falling apart. The exact time depends on the size of your potatoes—smaller ones will cook faster than larger ones.
What’s the best substitute for sour cream in potato salad?
Greek yogurt makes an excellent substitute for creme fraiche or sour cream, offering a similar tanginess with extra protein and less fat. Other alternatives include crème fraîche (which is richer), cottage cheese (blended until smooth), or dairy-free yogurt for a vegan option.
Can you freeze potato salad with mayo and eggs?
It’s not recommended to freeze potato salad that contains mayonnaise or sour cream, as these ingredients separate when frozen and thawed, resulting in an unpleasant texture. The hard-boiled eggs would also become rubbery, and the vegetables would lose their crispness.
Conclusion: Enjoy Your Homemade Potato Salad
A Timeless Classic for Any Occasion
This classic potato salad recipe is more than just a side dish—it’s a versatile, crowd-pleasing addition to any meal, from casual family dinners to holiday gatherings. The combination of creamy dressing, tender potatoes, and crunchy vegetables creates a perfect balance of flavors and textures that will have everyone coming back for seconds.
What makes this recipe special is its adaptability. Whether you prefer a tangy mustard-forward version, a loaded baked potato-inspired creation, or a simple dill-accented classic, the basic recipe provides a solid foundation for countless variations. Don’t be afraid to experiment with different herbs, add-ins, or substitutions to make it your own.
Now that you have all the tips, tricks, and techniques for making perfect potato salad, it’s time to get cooking! Your next gathering is sure to be a success with this beloved side dish on the table.
Other Salads to Try
Classic Creamy Potato Salad
Ingredients
Equipment
Method
- Boil potatoes in salted water for 15-20 minutes until fork-tender.
- Meanwhile, soak chopped onions in cold water for 10 minutes to reduce sharpness.
- Prepare an ice bath; transfer cooked potatoes to it once done.
- When potatoes are cool enough to handle, peel and chop into bite-sized pieces.
- Toss warm potatoes with vinegar and a light sprinkle of salt.
- Whisk together sour cream, mayonnaise, and mustard in a separate bowl.
- Add dressing, drained onions, celery, pickles, eggs, and herbs to potatoes.
- Gently fold ingredients together, being careful not to mash potatoes.
- Season with salt and pepper to taste; refrigerate for at least 30 minutes before serving.
Notes
- Storage:Keep refrigerated in an airtight container for up to 3-4 days.
- For a lighter version, substitute part of the mayonnaise with Greek yogurt.
- Try adding shredded cheese, or a sprinkle of paprika for variations.
- For best flavor, make this salad at least a few hours ahead of serving time.
