by Holly
Creamy Potato Salad is pretty much a staple for any cookout or barbecue. Perfect to serve alongside a thick grilled burger, tender grilled chicken breasts or even next to a juicy steak!
Tender potatoes, crisp veggies, a handful of green onions and chopped hard boiled eggs are tossed in a simple and creamy dressing. This easy potato salad recipe tastes even better when made ahead of time making it the perfect dish to take along to parties and potlucks!
A Classic Side Dish
For an inexpensive and filling side dish, you can’t beat a creamy potato salad (and of course a delicious pasta salad recipe right next to it). Every family has their favorite add-ins and of course this is one of my all time favorites! This classic potato salad recipe has just the right amount of crunch, tang and creaminess to satisfy any appetite.
The ingredients for classic potato salad start with basic staples found in almost any kitchen: potatoes, hard-boiled eggs, celery, onion and mayonnaise. With these ingredients as the backbone, you can layer in other ingredients using your own taste as your guide.
Ingredients for Potato Salad
- POTATOES: I use baby potatoes as they are a little sweeter and need no peeling. Truly any potato will work for potato salads but red and yellow skinned potatoes tend to hold their shape better. Russets can fall apart but still taste great if it’s all you have on hand.
- ADD-INS: The possibilities are endless. We love potato salad with eggs but if eggs aren’t your thing, skip them! Sliced radishes and celery add a bit of crunch. You can also add in your favorites such as chopped pickles, cheddar cheese or a handful of crumbled bacon!
- POTATO SALAD DRESSING: This recipe has a creamy dressing and it’s super easy to prepare. Classic flavors include cider vinegar, Dijon mustard, a touch of sugar and relish. You can use either sweet or dill. Add your favorite herbs or spices like dill to create a Creamy Dill Potato Salad!
It is important to ensure that your potatoes are cooled before you add this dressing as it has a mayonnaise base.
More Easy Potato Sides
- Scalloped Potatoes Recipe – Classic Creamy Side Dish
- Twice Baked Potato Casserole
- Potatoes Au Gratin – Easy, cheesy and delicious.
- Easy Oven Roasted Potatoes – Perfect alongside your favorite meat entrees but can also be used in potato salads!
- Colcannon Recipe (Cabbage and Potatoes)
- The BEST Mashed Potatoes – Potato perfection!
How to Make Potato Salad
How Long to Boil Potatoes for Potato Salad? This can vary a bit based on the size and type of potato. Bite sized potatoes will take about 12-15 minutes after the water boils, but you really need to test for doneness by piercing them with a fork. Take them off the heat and drain when the fork can be easily inserted, but before the fork would make them fall apart.
Just like when making creamy mashed potatoes, you want to make sure you don’t overcook them! They absorb a lot of water as soon as they are finished cooking and will get too mushy. To prepare, place them in the pot of cold, salted water and set it on high heat to boil.
To Make Potato Salad
Once the potatoes are cooked and cooled completely, the rest of your job is simple! Here’s all you do to make this easy potato salad:
- Mix the dressing in the bottom of a large bowl.
- Add the cooked and fully cooled potatoes along with your mix-ins.
- Mix well, season with salt and pepper to taste. Refrigerate at least 2 hours before serving.
For the best tasting homemade potato salad, place the bowl covered in the refrigerator for several hours to allow the flavors to build and develop.
Can You Freeze Potato Salad?
Unfortunately, potato salad is one of those rare dishes that doesn’t hold up well to freezing. The raw veggies that give it such a delightful crunch will get mushy, and the mayonnaise will separate when it thaws. So for the best potato salad, always plan on making it fresh. It will keep in the refrigerator for about three days.
Classic Potato Salad
Prep Time 15 minutes
Servings 12 servings
Course Salad, Side Dish
Cuisine AmericanIngredients
- 2 ½ pounds baby potatoes
- 6 hard-boiled eggs chopped (optional)
- 1 cup celery diced
- ½ cup radishes sliced
- 2 green onions sliced
- paprika for garnish, optional
Dressing
- ¾ cup mayonnaise
- ¼ cup relish (sweet or dill pickle)
- 2 tablespoons cider vinegar
- 1 tablespoon dijon or yellow mustard
- 1 teaspoon sugar
- salt & pepper to taste
Instructions
- Boil the potatoes in salted water until tender (approx. 15 minutes). Cool completely and cut in halves or quarters.
- Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well. (I slightly mash the potatoes while mixing to make it creamy).
- Refrigerate at least two hours before serving.
Recipe Notes
Nutrition Information
