Classic Potato Salad

An easy, Classic Potato Salad recipe that’s creamy and delicious! Made with Yukon Gold potatoes, hard-boiled eggs, pickles, and celery, this dish is perfect for picnics, barbecues, or family gatherings. Its standout quality lies in the homemade dressing that ties all flavors together, making it a timeless favorite.

Why You’ll Love This Recipe

• Creamy Texture: The combination of mayonnaise and buttermilk creates a rich, creamy dressing that clings perfectly to the potatoes.
• Fresh Ingredients: Using fresh Yukon Gold potatoes and crunchy vegetables enhances the flavor and texture in every bite.
• Easy to Customize: Feel free to add your favorite ingredients like bacon or herbs for a personal touch!
• Perfect for Any Occasion: Whether it’s a summer cookout or a holiday feast, this classic dish fits right in.
• Make Ahead Option: This potato salad tastes even better when made in advance, allowing flavors to meld beautifully.

Tools and Preparation

Before you start cooking your Classic Potato Salad, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Large pot
• Colander
• Mixing bowl
• Fork
• Knife
• Cutting board
• Spoon

Importance of Each Tool

• Large pot: Ensures even boiling of the potatoes without overcrowding.
• Mixing bowl: A spacious bowl allows easy mixing of the dressing with potatoes without spilling.
• Fork: Perfect for mashing egg yolks smoothly into the dressing.

Ingredients

An easy, Classic Potato Salad recipe that’s creamy, delicious, made with Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a creamy homemade dressing.

For the Salad

• 3 pounds Yukon Gold Potatoes
• 4 hard boiled eggs
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 Tablespoons yellow mustard (or half dijon)
• 2 dill pickles (finely chopped + splash of pickle juice)
• Salt and pepper to taste
• 2 ribs celery (chopped)
• 1/4 cup red onion (chopped)

For Garnish

• 2 tablespoons fresh parsley (finely chopped)

How to Make Classic Potato Salad

Step 1: Boil and Chop Potatoes

Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes until fork-tender. Drain the water completely from the pot. Cover with a lid to allow steaming for 5-10 minutes. Peel potatoes if desired and cut them into 1/2 inch chunks.

Step 2: Make Dressing

Separate egg yolks from the whites of the hard-boiled eggs. Place yolks in a bowl and mash them with a fork. Stir in mayonnaise, buttermilk, mustard, a splash of pickle juice, salt, and pepper to taste.

Step 3: Assemble

Pour the dressing over warm potatoes. Chop egg whites and add them along with celery, onion, and pickles. Stir well to combine. Cover and refrigerate for a few hours to allow flavors to blend beautifully.

How to Serve Classic Potato Salad

Classic Potato Salad is a versatile dish that can complement a variety of meals. Whether for a picnic, barbecue, or family gathering, serving it right can enhance the experience.

As a Standalone Dish

• This creamy potato salad is satisfying enough to serve on its own. It works well as a light lunch option paired with crusty bread.

With Grilled Meats

• Pairing Classic Potato Salad with grilled chicken, burgers, or hot dogs creates a delightful contrast of flavors and textures, perfect for summer cookouts.

Alongside Fresh Greens

• Serve the potato salad next to a fresh garden salad or coleslaw for a refreshing balance of flavors. The crunch of greens complements the creaminess of the potatoes.

In a Sandwich

• Use Classic Potato Salad as a filling for sandwiches. Spread it between slices of bread or use it as a topping for wraps to create a delicious meal on-the-go.

At Potluck Gatherings

• Bring this classic dish to potlucks. Its crowd-pleasing nature makes it an excellent choice that everyone can enjoy.

How to Perfect Classic Potato Salad

To make the best Classic Potato Salad, consider these helpful tips:

• Choose the Right Potatoes: Yukon Gold potatoes are ideal due to their buttery flavor and creamy texture. They hold up well during cooking and mixing.

• Cook Carefully: Boil the potatoes until fork-tender but not mushy. Overcooked potatoes can lead to a grainy salad.

• Use Warm Potatoes: Mixing the dressing with warm potatoes allows the flavors to meld better, resulting in a tastier salad.

• Chill Before Serving: Letting your potato salad chill in the fridge enhances its flavors. Aim for at least 2 hours before serving.

• Customize Ingredients: Feel free to add other ingredients like bacon bits, herbs, or different pickles for added flavor and texture.

Best Side Dishes for Classic Potato Salad

Classic Potato Salad pairs wonderfully with various side dishes that enhance any meal. Here are some great options to consider:

1. Grilled Corn on the Cob: Sweet and juicy corn complements the creamy potato salad perfectly.
2. Coleslaw: A tangy slaw adds crunch and balance against the richness of the potato salad.
3. Baked Beans: The sweetness of baked beans contrasts nicely with the savory elements of potato salad.
4. Deviled Eggs: This classic appetizer shares similar flavors with potato salad and makes for an appealing plate.
5. Fruit Salad: A light fruit salad adds freshness and sweetness, providing a nice contrast to heavier dishes.
6. Garlic Bread: Crispy garlic bread offers delicious flavor and texture alongside your creamy potato dish.
7. Roasted Vegetables: Seasoned roasted veggies add depth to your meal while keeping it healthy and colorful.
8. Pickles and Olives Tray: A selection of pickles and olives adds briny notes that pair well with potato salad’s creaminess.

Common Mistakes to Avoid

Making Classic Potato Salad can be simple, but there are common pitfalls to watch out for. Here are some mistakes you should avoid:

• Skipping the Cooling Step: Not allowing the potatoes to cool can lead to a mushy salad. Make sure to let them steam and cool before mixing in the other ingredients.
• Using the Wrong Potatoes: Choosing starchy potatoes can ruin the texture. Stick to Yukon Gold potatoes for their creamy consistency.
• Overseasoning the Dressing: Adding too much salt or pepper can overpower the salad. Taste as you go to achieve a balanced flavor.
• Neglecting Fresh Ingredients: Using old vegetables or expired condiments will affect taste. Always check your ingredients for freshness before use.
• Not Allowing Time for Flavors to Meld: Serving immediately may result in bland flavors. Refrigerate for a few hours to enhance taste.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the refrigerator for up to 3 days.
• Containers: Use an airtight container to keep it fresh.

Freezing Classic Potato Salad

• Duration: It is not recommended to freeze potato salad as it can alter texture, but if necessary, consume within 1 month.
• Containers: If freezing, use freezer-safe containers with ample space for expansion.

Reheating Classic Potato Salad

• Oven: Preheat your oven to 350°F (175°C). Place potato salad in an oven-safe dish and cover with foil to prevent drying out. Heat for about 15-20 minutes.
• Microwave: Transfer portions of potato salad into a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring in between until warm.
• Stovetop: In a skillet over low heat, gently warm the potato salad while stirring frequently until heated through.

Frequently Asked Questions

What makes this Classic Potato Salad recipe different?

This recipe stands out because it combines Yukon Gold potatoes with a creamy homemade dressing that includes buttermilk and dill pickles for added flavor.

Can I make Classic Potato Salad ahead of time?

Yes! You can prepare this potato salad a day in advance. Just store it in the refrigerator and let the flavors meld overnight.

What is the best way to serve Classic Potato Salad?

Serve chilled as a side dish for barbecues, picnics, or family gatherings. It’s versatile enough to pair well with grilled meats and sandwiches.

How long does Classic Potato Salad last in the fridge?

Properly stored in an airtight container, Classic Potato Salad will last up to 3 days in the fridge.

Can I customize this Classic Potato Salad recipe?

Absolutely! Feel free to add or substitute ingredients like bacon, green onions, or different types of mustard for unique flavor variations.

Final Thoughts

This Classic Potato Salad is not only creamy and delicious but also super versatile. Whether served at a summer picnic or alongside your favorite grilled dishes, it’s sure to please everyone at your table. Don’t hesitate to get creative by adding your favorite ingredients or adjusting seasonings! Give this easy recipe a try; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Classic Potato Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 35 minutes
• Yield: Approximately 8 servings 1x

Print Recipe

Pin Recipe

Description

Classic Potato Salad is the ultimate side dish that brings a creamy, tangy flavor combination to any meal. This delightful recipe features Yukon Gold potatoes, perfectly boiled to tender perfection, mixed with hard-boiled eggs, crisp celery, and zesty dill pickles. The standout feature of this potato salad is its homemade dressing made with mayonnaise and buttermilk, creating a rich texture that clings to every bite. Ideal for picnics, barbecues, or family gatherings, this classic dish is not only delicious but also easy to customize with your favorite ingredients. Whether you’re adding crispy bacon or fresh herbs, this potato salad will be a crowd-pleaser at your next gathering.

---

Ingredients

Scale 1x2x3x

• 3 pounds Yukon Gold potatoes
• 4 hard-boiled eggs
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons yellow mustard
• 2 dill pickles (finely chopped)
• Salt and pepper to taste
• 2 ribs celery (chopped)
• 1/4 cup red onion (chopped)
• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil and chop the potatoes: Place whole, unpeeled Yukon Gold potatoes in a large pot of water. Bring to a boil, simmer for 10-15 minutes until fork-tender. Drain and steam for another 5-10 minutes before cutting into 1/2 inch chunks.
2. Make the dressing: Mash hard-boiled egg yolks in a bowl and mix in mayonnaise, buttermilk, mustard, pickle juice, salt, and pepper.
3. Assemble: Combine warm potatoes with the dressing, chopped egg whites, celery, onion, and pickles. Stir well. Cover and refrigerate for at least two hours before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 250
• Sugar: 3g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 95mg