Summer just isn’t complete without a big bowl of potato salad sitting on the picnic table. I’ve been tweaking this recipe for years, and I’m finally ready to share my absolute favorite version with you. This isn’t just any potato salad – it’s creamy, tangy, and has that perfect balance of flavors that will have everyone asking for the recipe.
I remember the first time I brought this to our neighborhood block party. It was one of those scorching July afternoons, and I was nervous about bringing something that might sit out too long. But this potato salad disappeared faster than anything else on the table! Three people asked me for the recipe before I even made it home.
The Secret to Perfect Potato Salad
Let’s talk potatoes first. I’ve learned through many (many) attempts that the type of potato you choose makes all the difference. After experimenting with various kinds, I’ve found that Yukon Gold potatoes are my go-to for potato salad. They have this naturally buttery flavor and creamy texture that’s just perfect. Red potatoes work great too if that’s what you have on hand.
One mistake I used to make? Starting with boiling water. Total rookie move! Always start your potatoes in cold water. This ensures they cook evenly from the inside out. Trust me, this simple change makes a huge difference in the final texture.
Oh, and don’t forget to salt your water generously. I’m talking about a full tablespoon of salt in the cooking water. It might seem like a lot, but most of it goes down the drain anyway, and what remains gives your potatoes that perfect seasoning from the inside.
The “Aha” Moment
My potato salad journey had its breakthrough moment when I discovered the magic of adding apple cider vinegar to the warm potatoes. I was skeptical at first – wouldn’t that make it too tangy? But wow, what a game-changer! The warm potatoes soak up that vinegar and it adds this subtle zing that cuts through the creaminess of the dressing.
I also learned not to overcook the potatoes. Nobody wants mushy potato salad! I check them frequently with a fork once they start to soften. You want them tender enough to eat but still firm enough to hold their shape when mixed with the other ingredients.
My Dressing Philosophy
For years, I was a straight-up mayonnaise girl. But then I started experimenting with a mayo-sour cream combo, and I’ve never looked back. The sour cream lightens everything up and adds a subtle tanginess that plain mayo just doesn’t have.
Yellow mustard is non-negotiable in my book. I know some fancy recipes call for Dijon, but there’s something about classic yellow mustard that just belongs in potato salad. It’s nostalgic, bright, and adds that perfect punch of flavor.
Sometimes when I’m feeling adventurous, I’ll add a splash of pickle juice to the dressing too. It’s one of those “trust me on this” ingredients that people never guess but always love.
Putting It All Together
The mix-ins are where you can really make this recipe your own. I’m a traditionalist with celery for crunch, sweet onion for bite (soaked in cold water first to take away that harsh raw flavor), and hard-boiled eggs because, well, it’s just not potato salad without them in my book!
Fresh herbs are a must – I usually reach for dill, but chives work beautifully too. Whatever you do, use fresh herbs rather than dried. The brightness they bring is worth the extra trip to the store or snip from the garden.
The best part about this recipe? It actually tastes better the next day after all those flavors have had time to get friendly with each other in the fridge. I always try to make it at least a few hours ahead of time, but overnight is even better if you can plan ahead.
So without further ado, here’s my tried-and-true potato salad recipe. I hope it becomes a favorite at your summer gatherings too!
The Best Classic Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 tablespoon kosher salt (for cooking water)
- 2 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 4 hard-boiled eggs, peeled and chopped
- 2 celery stalks, finely diced
- 1/2 medium sweet onion, finely diced
- 2 tablespoons fresh dill, chopped (or fresh chives)
- Paprika for garnish (optional)
Instructions
- Place whole, unpeeled potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt to the water.
- Bring the water to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes depending on their size.
- While the potatoes are cooking, prepare an ice bath in a large bowl.
- When potatoes are tender, drain them and transfer to the ice bath to stop the cooking process. Once cool enough to handle, peel the potatoes (the skins should slip off easily) and cut into 1/2-inch cubes.
- Place the warm potato cubes in a large bowl and sprinkle with apple cider vinegar. Gently toss and let sit for 5-10 minutes to absorb the flavor.
- Meanwhile, place the diced onion in a small bowl of cold water and let sit for 10 minutes. This helps remove some of the harsh raw onion flavor. Drain well before using.
- In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, sugar, garlic powder, salt, and pepper until smooth.
- Add the drained onions, celery, chopped eggs, and fresh dill to the potatoes.
- Pour the dressing over the potato mixture and gently fold everything together, being careful not to mash the potatoes too much.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld. (source: Ineskohl.info)
- Before serving, give it a gentle stir and sprinkle with a little paprika for color if desired.
Tips for Potato Salad Success
I’ve made this recipe more times than I can count, and I’ve picked up a few tricks along the way:
- Don’t rush the cooling process. Hot potatoes will continue cooking and might get mushy, plus they’ll make your mayo-based dressing oily.
- If your potato salad seems a little dry after chilling (potatoes can absorb moisture), just stir in a little more mayo or sour cream before serving.
- For a lighter version, you can substitute half the mayo with Greek yogurt. It changes the flavor profile slightly but still tastes great.
- Make sure your eggs are properly hard-boiled with no grayish ring around the yolk (that means they’re overcooked). I place my eggs in cold water, bring to a boil, then cover and remove from heat for exactly 10 minutes before plunging into ice water.
- This salad will keep in the refrigerator for up to 4 days, but it’s best within the first 2 days.
- Never leave mayo-based salads out at room temperature for more than 2 hours (1 hour if it’s over 90°F outside). Food safety first!
I’ve served this potato salad at countless backyard barbecues, potlucks, and family gatherings over the years. It pairs perfectly with grilled burgers, fried chicken, or just about any summer main dish you can think of.
What I love most about this recipe is how adaptable it is. Sometimes I’ll add crispy bacon bits or swap the dill for fresh parsley. You could throw in some chopped pickles or even a dash of hot sauce if you’re feeling adventurous.
The real beauty of potato salad is that it’s a blank canvas for flavors while still being comforting and familiar. This version has just the right balance of creamy, tangy, and savory elements that make it irresistible.
So next time you’re invited to a potluck or planning a backyard gathering, give this potato salad a try. Just be prepared to share the recipe – and maybe make a double batch, because it disappears fast!
Happy cooking, and enjoy those summer gatherings with the people you love!
