Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than grandma’s.
There are many ways to make a great potato salad: German or French, loaded with dill, or tossed in a tangy dressing. But the guy who holds our hearts is that classic potato salad prepared American-style: creamy, tart and sweet and loaded with crunchy onions and pickles. It’s that pale yellow color that reveals it’s swirled with mayonnaise and mustard, and it’s destined to be a hit at your next barbecue or picnic. Prepare yourself in advance for the question: Can you bring back the potato salad??
ingredients for the better potato salad recipe
This is how potato salad is made: American style! Gather your bottles of mayonnaise, mustard, and pickle for this one. This retro-style spice festival truly offers the best flavor. We’ve made a few updates to the classic recipe, adding Greek yogurt to substitute for a little mayonnaise and fresh dill for an herb pop. What you need for this recipe:
- Golden Potatoes from the Yukon: Variety is important here! Also called golden potatoes, they have a slightly sweet flavor and hold their shape when cooked. Do not substitute red-skinned or russet potatoes!
- white wine vinegar
- celery sticks
- Green Onions
- Red onion
- fresh dill
- Sweet cucumber relish (or dill pickles)
- mayonnaise
- Greek yogurt or sour cream
- Yellow mustard and Dijon mustard
- celery seed
How to make potato salad
The hardest part of making potato salad? Boil potatoes! There are several variations on how best to do this. Critics argue about whether to peel and chop before or after cooking. Here’s what we recommend:
- Cut the Yukon Gold potatoes into quarters, then place them in a saucepan of cold water. Leave the skins on: they will easily come off later.
- Cook the potatoes for 8 to 15 minutes until tender. Drain and rinse under cold water.
- Remove the skin with your fingers, then cut into small pieces. If cool enough to the touch, the skin will peel off easily after cooking. Another tip? Spray them with vinegar and salt before throwing them (more on that below).
- Mix the potatoes with the sauce and the vegetables. Cut the vegetables, mix the sauce and add everything. See recipe below for quantities.
- Refrigerate for 2 hours. This salad is delicious on first try, but tastes best cold. If possible, refrigerate for 2 hours before serving.
Ingredients tips and hints
The basic method is simple, but preparing this potato salad will take some time. But don’t worry: It’s worth it in the end! Here are some notes on the process:
- Sprinkle the potatoes with vinegar and salt and let stand 5 minutes before seasoning. This tip from Julia Child is also part of our French Potato Salad recipe. It gives the potatoes a tart taste before they are seasoned, enhancing the flavor of the dish.
- Use sweet cucumber relish for a classic flavor or dill pickles for savory notes. The sweet cucumber relish adds just the right amount of sweetness to the overall mix. But chopped dill pickles also work: They intensify the savory notes.
- Greek yogurt or sour cream go perfectly with mayonnaise. Many salads only use mayonnaise in the dressing. Adding Greek yogurt or sour cream in combination with this will brighten the flavor. Greek yogurt is also lower in calories and adds a light flavor.
- Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it paired with some Dijon mustard. We regularly store both in our fridge. If not, using 100% yellow mustard will also work.
storage information
This recipe gets better with time! You can make a batch and keep it in the fridge for days. Here are best practices for storage:
- How long does potato salad keep in the fridge? Up to 5 days. The taste will get even better over time.
- How long does potato salad keep? Up to 1 hour. When serving, you can leave unrefrigerated for up to 1 hour, then return to an ice-cold cooler.
- How long does potato salad keep at room temperature? Up to 2 hours. However, try to minimize the time you spend at room temperature as much as possible.
- Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and potatoes can discolor. Celery doesn’t freeze well either. The best way to extend shelf life is to store in the refrigerator.
Variations of potato salad
Want to try a different version of this classic recipe? Here are some variations that rival this delicious recipe:
This Best Potato Salad Recipe is…
Vegetarian and gluten free. Vegan, plant-based, and dairy-free head to Vegan Potato Salad.
The description
Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than grandma’s.
- 3 Pound Yukon Gold Potatoes*
- 3 tablespoons white wine vinegar, divided
- 1 ¼ teaspoon kosher salt, shared
- 3 large sticks of celery
- 5 Spring onions, thinly sliced (white and green parts)
- ¼ cup red onion, chopped
- 2 tablespoons chopped fresh dill
- ½ cup sweet cucumber relish (or chopped dill pickles)
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 3 tablespoons yellow mustard (or 2 egg yolk and 1 tablespoon Dijon)
- 1 teaspoon celery seed
- Boil potatoes: Quarter the potatoes, leaving the skin on. Place them in a large saucepan filled with cold water. Bring to a boil and cook until tender when pierced with a fork, 8-12 minutes. Drain the potatoes and rinse under cold water. Allow to cool slightly, then use your fingers to remove the skin and cut the potatoes into bite-sized pieces. Place the potatoes in a bowl and drizzle with 2 tablespoons white wine vinegar and ½ teaspoon kosher salt. Mix and let stand 5 minutes.
- Meanwhile, prepare the salad: Halve the celery sticks lengthways, then slice thinly. Cut the spring onions into thin slices. Chop the red onion. Chop the dill.
- In a large bowl, combine mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seeds, 1 tablespoon white wine vinegar, ¾ teaspoon kosher salt, and plenty of freshly ground pepper. Add potatoes, celery, scallions, red onions, and sweet cucumber relish and stir until well combined. For best results, refrigerate 2 hours before serving. Can be kept in the fridge for 5 days.
Remarks
*Variety is important here: Use Yukon Gold or Gold potatoes for best results.
- Category: garnish
- Method: Cooked
- Kitchen: salad
- Diet: vegetarian
Keywords: Potato Salad, Potato Salad Recipe
