Potato salad is the ultimate side dish for any barbecue or picnic, offering a cool and creamy complement to grilled meats. This classic recipe is not just about mixing potatoes and mayo; it’s about creating a dish that brings everyone together. Perfect for summer gatherings or family dinners, it’s a recipe that’s simple yet satisfying.
Imagine tender, fluffy potatoes combined with crisp celery, tangy pickles, and a creamy dressing that wraps everything in deliciousness. It’s a dish that can easily be customized with your favorite ingredients, making it a go-to recipe in any household.
Classic Potato Salad: A Timeless Side
This creamy potato salad offers a delightful combination of flavors and textures, making it a staple at picnics and barbecues. Tender, fluffy potatoes meld beautifully with crisp celery and sweet pickles, all enveloped in a rich mayonnaise dressing.
Each ingredient contributes to a refreshing dish that complements grilled meats perfectly. The addition of fresh parsley not only enhances its visual appeal but also adds a touch of freshness to each bite.
Gathering Ingredients for Deliciousness
To create this vibrant dish, start with quality ingredients. Selecting the right potatoes is essential; Yukon Gold or red potatoes work beautifully, providing a creamy texture when cooked.
Next, fresh vegetables like crunchy celery and tangy pickles will bring contrast to the soft potatoes. A well-balanced mayonnaise dressing, spiced with apple cider vinegar and Dijon mustard, rounds out the flavors, making each mouthful irresistible.
The Perfect Cooking Technique
Cooking the potatoes is straightforward yet crucial for achieving the desired texture. Boil the diced potatoes until they are fork-tender, which usually takes about 10-15 minutes.
Once cooked, draining and letting them cool will ensure they retain their shape and absorb the dressing well. This simple step is the foundation for a successful potato salad.
Mixing It All Together
After the potatoes have cooled, it’s time to bring everything together. In a large bowl, the cooled potatoes are combined with diced celery, red onion, and sweet pickles.
The carefully prepared dressing is then added, ensuring that every piece is coated evenly. Stir gently to avoid breaking apart the tender potatoes, allowing the flavors to meld harmoniously.
Letting Flavors Meld in the Chill
Chilling the potato salad is an important step that enhances its flavors. Cover the bowl and place it in the refrigerator for at least one hour before serving.
This waiting period allows the ingredients to soak up the dressing, creating a cohesive and delicious dish that everyone will love.
Presentation and Serving Suggestions
When it’s time to serve, give the salad a gentle stir, and add a garnish of fresh parsley for an appealing touch.
Presenting the potato salad in a colorful bowl against a rustic picnic backdrop will truly invite your guests to dig in. Whether it accompanies grilled meats or stands alone as a side, this creamy potato salad is sure to be a hit at any gathering.
The Best Classic Potato Salad
This creamy potato salad is rich and tangy, featuring tender potatoes, crunchy vegetables, and a mayo-based dressing that balances flavors beautifully. It’s a refreshing side that pairs perfectly with grilled dishes, and every bite is a delightful mix of textures.
Ingredients
- 2 pounds potatoes (such as Yukon Gold or red potatoes), peeled and diced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup sweet pickles, chopped
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the Potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
- Prepare the Dressing: In a large bowl, mix together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Combine Ingredients: Once the potatoes are cool, add them to the dressing along with celery, red onion, sweet pickles, and eggs, if using. Gently stir to coat the potatoes and mix everything evenly.
- Chill: Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve: Give the salad a gentle stir, garnish with fresh parsley if desired, and serve cold.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6 servings
- Calories: 250kcal
- Fat: 15g
- Protein: 5g
- Carbohydrates: 30g