Classic Potato Salad
Now that summer has nearly arrived, it is time to think about meals on the grill and summer side dishes. Classic Potato Salad is always at the top of the list in our home. This classic side dish just screams summertime and is requested often to go with fried chicken, barbecue ribs and grilled steak. My mother’s recipe is the best! I’ve been making it for years and it’s delicious!
Should I make potato salad the day before?
This Classic Potato Salad is an easy-to-make side dish and travels well to family gatherings or summer celebrations. I try to make it the day before serving it, as that allows the ingredients to meld together and the potatoes have a chance to soak up the flavors of the dressing. But making it the day of your celebration will also work, just try to make it a few hours in advance so that it has time to get cold in the refrigerator before serving.
What potatoes should I use to make potato salad?
Gold potatoes are best for this recipe. When cubed, Yukon Gold potatoes cook up nicely in about 10-12 minutes and hold their shape better than Russet potatoes. And it is important not to overcook the them, as they tend to disintegrate or fall apart if boiled for too long. Mayonnaise, yellow mustard, dill relish, fresh dill, celery and hard boiled eggs are added to the dish to make it creamy, crunchy and so flavorful.
Classic Potato Salad Recipe
What’s needed?
- 6 large gold potatoes, peeled and cut into 1/2-inch cubes
- 2/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup dill relish
- 1/2 cup celery, finely chopped
- 1/2 teaspoon fresh chopped dill
- 1 teaspoon salt
- 3 eggs, hard boiled and chopped
- 1/2 teaspoon paprika
How to make Potato Salad?
- Peel the potatoes and cut them into 1/2-inch cubes. Boil the potatoes until fork tender, about 10 minutes. Drain and run them under cold water to stop the cooking process.
- Place the eggs in a small saucepan with enough cold water to cover them. Heat on high until boiling, then turn the heat to medium and continue simmering the eggs for 8 minutes. After 8 minutes, remove the saucepan from the heat and allow the eggs to sit in the hot water for another 8 minutes. Run eggs under cold water and peel. Chop two of the eggs for the potato salad. Slice the third egg for garnish.
- In the bottom of a large bowl, mix the mayonnaise, mustard, relish, celery, chopped dill and salt until well combined. Add the cooled potatoes and chopped eggs to the bowl and stir gently to coat all with the dressing. Salt and pepper to taste.
- Place the potato salad in a serving bowl and add the sliced eggs and paprika to the top. Refrigerate at least two hours before serving or make the day before for best flavor. This recipe makes 8 servings.
What can I add to potato salad?
Here are some fun ideas on what to add to your Classic Potato Salad to give it some pizazz!
- Shredded Carrots– If you like some crunch in your potato salad, shredded carrots give you that crunch, along with providing some color and sweetness.
- Onions or Chives– I add chopped onion to almost every meal. Onions are flavorful and sweet when cooked for a few minutes. Chives or chopped green onions can also be added. Simple chop them and mix them into your potato salad for a fresh hint of onion.
- Sour Cream and Bacon– Make Loaded Potato Salad by adding sour cream and bacon to this classic side dish. Omit the relish and the fresh dill and you’ll have a delicious side dish to serve with grilled steak or chicken.
- Cubed Cheddar Cheese– Add cubes of cheddar cheese to your potato salad recipe to make it kid-friendly, colorful and even more creamy.
- Chopped Pickles– Are you a pickle-lover and the relish just isn’t enough? Add 1/2 cup of chopped dill pickles to this recipe to take it over the top.
The possibilities are endless when jazzing up this classic recipe for potato salad. Make it a new family favorite by adding your family’s favorite summer flavors.
Classic Potato Salad
Ingredients
- 6 large gold potatoes, peeled and cut into 1/2-inch cubes
- 2/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup dill relish
- 1/2 cup celery, finely chopped
- 1/2 teaspoon fresh chopped dill
- 1 teaspoon salt
- 3 eggs, hard boiled and chopped
- 1/2 teaspoon paprika
Instructions
- Peel the potatoes and cut them into 1/2-inch cubes. Boil the potatoes until fork tender, about 10 minutes. Drain and run them under cold water to stop the cooking process.
- Place the eggs in a small saucepan with enough cold water to cover them. Heat on high until boiling, then turn the heat to medium and continue simmering the eggs for 8 minutes. After 8 minutes, remove the saucepan from the heat and allow the eggs to sit in the hot water for another 8 minutes. Run eggs under cold water and peel. Chop two of the eggs for the potato salad. Slice the third egg for garnish.
- In the bottom of a large bowl, mix the mayonnaise, mustard, relish, celery, chopped dill and salt until well combined. Add the cooled potatoes and chopped eggs to the bowl and stir gently to coat all with the dressing. Salt and pepper to taste.
- Place the potato salad in a serving bowl and add the sliced eggs and paprika to the top for garnish. Refrigerate at least two hours before serving or make it the day before for best flavor. This recipe makes 8 servings.
Notes
-
- Shredded Carrots– If you like some crunch in your potato salad, shredded carrots give you that crunch, along with providing some color and sweetness.
-
- Onions or Chives– I add chopped onion to almost every meal. Onions are flavorful and sweet when cooked for a few minutes. Chives or chopped green onions can also be added. Simple chop them and mix them into your potato salad for a fresh hint of onion.
-
- Sour Cream and Bacon– Make Loaded Potato Salad by adding sour cream and bacon to this classic side dish. Omit the relish and the fresh dill and you’ll have a delicious side dish to serve with grilled steak or chicken.
-
- Cubed Cheddar Cheese– Add cubes of cheddar cheese to your potato salad recipe to make it kid-friendly, colorful and even more creamy.
-
- Chopped Pickles– Are you a pickle-lover and the relish just isn’t enough? Add 1/2 cup of chopped dill pickles to this recipe to take it over the top.