Come On In—Let’s Talk Potato Salad
Honestly, if there’s one dish that quietly steals the show at family BBQs, it’s classic potato salad. I still remember the first time I tried making it myself—I was about 16, pretty sure I overcooked the potatoes, and my cousin declared it tasted like "heaven in a bowl." (I think he was just hungry, but hey, I’ll take the compliment!) These days, I make it for picnics, potlucks, or just when I’m craving something that feels like home. And, yes, I still sometimes get impatient and cut the spuds a bit too small. Oh well.
Why You'll Love This—Or At Least, Why I Do!
I make this when it’s too hot to turn on the oven or when I want a make-ahead side that practically guarantees leftovers for lunch (though those leftovers vanish pretty quick). My family goes nuts for it because it’s creamy but not gloppy, and it’s packed with real flavor, not just mayo. Once, I tried to skip the eggs out of pure laziness, and my sister, bless her, gave me grief for weeks. Lesson learned! (Also, who knew kids would fight over potato salad?)
Here’s What You’ll Need (and a Few Swaps)
- About 2 pounds of waxy potatoes (Yukon Gold is my favorite, but red potatoes or even Russets if you’re in a pinch—just peel them because the skins get weird)
- 3 large eggs (or skip them if you’re not into eggs, but like I said, family will notice)
- 1 cup good-quality mayo (Hellmann’s is what I use, but honestly, whatever’s in the fridge)
- 2 heaped tablespoons yellow mustard (Dijon if you want to get fancy, but the classic yellow is what feels right to me)
- ⅓ cup finely chopped red onion (spring onions work when I’ve forgotten to buy red onions)
- 2 celery stalks, diced small (or just toss in a handful of parsley if you hate celery—it’s not a dealbreaker)
- 1-2 tablespoons sweet pickle relish (or chopped dill pickles if you’re feeling wild)
- Salt and pepper, to taste (I never measure, just keep tasting till you’re happy)
- Optional: sprinkle of paprika, splash of apple cider vinegar, handful of chopped chives—sometimes I use all, sometimes none
How to Throw It Together (No Need to Stress)
- Cook the potatoes. Rinse them well, then cut into chunks about the size of dice (ish—don’t agonize). Drop into a big pot of salted water, bring to a gentle boil, and cook till just fork-tender. Usually 10-12 minutes. Don’t overdo it or you’ll get potato mush. (If you do, just call it mashed potato salad—it’s a thing?)
- Boil the eggs. I pop them in a saucepan at the same time as the potatoes, cover with water, bring to a boil, then cover and let them sit off the heat for 10 minutes. Peel under cold water, or just use store-bought hard-boiled eggs if you’re feeling lazy.
- Mix the dressing. While things are cooking, grab a big bowl and whisk together mayo, mustard, relish, salt and pepper. I usually sneak a taste here—sometimes I add a dash of vinegar or a pinch of sugar if it needs something but honestly, it’s good as is.
- Chop & combine. Once potatoes are cooked and still warm (not piping hot, that’s chaos), gently fold them into your dressing along with chopped eggs, onion, celery, and whatever extras you’re using. Don’t worry if it looks a bit messy—potato salad always comes together in the fridge.
- Chill. Pop it in the fridge for at least an hour, or overnight if you can manage the wait. I think this tastes even better the next day, but it’s pretty tasty right away, too.
- Top & serve. Just before serving, dust with paprika or scatter chives if you’re feeling posh. Give it a quick stir to wake up the flavors.
Notes From My (Sometimes Messy) Kitchen
- If you forget to chill it, it’s not the end of the world; it’ll just be a bit more mayo-forward. Not a crime.
- Once I tried using purple potatoes—looked cool, tasted fine, but my uncle wouldn’t eat it because he said it looked "wrong." Whatever that means.
- I used to skip the relish (didn’t have any once), but now I add double because it’s just better that way, honestly.
Variations I’ve Actually Tried (With Mixed Results)
- Greek yogurt instead of mayo—surprisingly decent, but not quite that nostalgic taste
- Added bacon bits once, everyone loved it (except my vegetarian friend—oops!)
- I tried adding apples for crunch, but it clashed with the mustard. Wouldn’t do that again, but hey, live and learn.
Equipment (But Don’t Sweat It)
I use a big mixing bowl, a medium pot, and a sharp knife. If you don’t have a whisk, just use a fork (I do, half the time). And you can totally peel potatoes with a paring knife if you can’t find your peeler (been there, done that... more than once actually).
How to Store—If It Lasts That Long
Pop any leftover potato salad into an airtight container in the fridge. It should stay good for up to 3 days, but honestly, in my house it never makes it past day one. If it starts to get a bit watery, just give it a stir—still tasty.
Serving Suggestions (Or Just Eat Straight From the Bowl)
I love serving this alongside grilled burgers or hot dogs (classic combo). Sometimes we eat it with cold fried chicken, picnic-style, out in the backyard. And if you want to be extra fancy, try it with smoked salmon—sounds odd, but trust me. My Aunt Linda swears by it.
Pro Tips—AKA What I’ve Learned the Hard Way
- I once tried rushing the cooling step and just got mushy salad—let those potatoes cool down a bit before mixing, yeah?
- Adding the dressing while the potatoes are warm helps soak up flavor, but not too hot or it just goes runny. There’s a sweet spot, you’ll find it.
- If you use too much mustard, it’s hard to fix—start small and add more if you like the zing.
FAQ (Because Yes, People Actually Ask Me These!)
- Can I make this ahead of time? Oh absolutely—it actually gets better after a night in the fridge. Just give it a good stir before serving.
- Do I have to use mayo? Not really. I’ve swapped in Greek yogurt or even sour cream when I ran out. The flavor changes, but still tasty.
- How do you keep it from getting watery? Good question! I’d say drain your potatoes well, and don’t cut them too small, or you’ll have a potato-soup situation. And actually, I find mixing the dressing separately (not just dumping everything in) helps.
- Is it gluten-free? Yep, unless your add-ins have gluten (so check your relish/pickles just in case).
- Where can I find more potato salad inspo? I like to poke around Simply Recipes for ideas, or check out Serious Eats’ potato salad round-up if you want to go down a rabbit hole!
One last random thing—I once dropped a bowl of this on the porch (don’t ask), and the dog had the best day of his life. Moral: Make extra, just in case. Enjoy!
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup celery, finely chopped
- ⅓ cup dill pickles, finely chopped
- ¼ cup red onion, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
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1Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until potatoes are fork-tender. Drain and let cool.
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2While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
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3In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Stir until well blended.
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4Add the cooled potatoes, chopped eggs, celery, pickles, and red onion to the bowl. Gently fold everything together until evenly coated.
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5Cover and refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld. Garnish with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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