There’s something irresistibly comforting about a perfectly made potato salad. This classic American potato salad recipe, featuring creamy Yukon Gold potatoes and a rich, tangy dressing, has been perfected over generations of summer gatherings and family picnics. Whether you’re planning a backyard barbecue or need a reliable side dish for your next potluck, this recipe delivers consistent, crowd-pleasing results.
Why This Potato Salad Recipe Works
This recipe strikes the perfect balance between creamy and tangy, with tender potatoes, crunchy vegetables, and a delicately seasoned dressing. The combination of sweet pickle relish and fresh dill provides a sophisticated flavor profile that elevates this potato salad above standard versions.
Ingredients
For the Salad:
- 2.3 kg (5 pounds) Yukon Gold or Klondike Goldust potatoes
- 4-5 large eggs, hard-boiled and chopped
- 3 celery stalks (about 180g), finely diced
- 1 medium sweet onion (about 120g/½ cup), finely diced
- 1 tablespoon fresh dill, chopped, plus extra for garnish
For the Dressing:
- 480ml (2 cups) mayonnaise
- 240ml (1 cup) sweet pickle relish with juice
- 30ml (2 tablespoons) yellow mustard, or 1 tablespoon each yellow and Dijon
- 15ml (1 tablespoon) apple cider vinegar
- 15ml (1 tablespoon) celery seeds
- 2.5ml (½ teaspoon) paprika, plus extra for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Potatoes:
- Quarter the potatoes
- Place in a large pot and cover with cold water (1 inch above potatoes)
- Bring to a boil over high heat
- Add 1 tablespoon salt
- Cook for 13-15 minutes until fork-tender
- Make the Dressing:
- In a medium bowl, combine mayonnaise, pickle relish, mustard, vinegar, celery seeds, and paprika
- Season with 1 teaspoon salt and pepper to taste
- Stir until well combined
- Assemble the Salad:
- Drain potatoes completely
- Remove loose peels and cut into ½-inch chunks
- Place warm potatoes in a large bowl
- Gently fold in the dressing
- Add chopped eggs, celery, onions, and dill
- Season to taste
- Garnish with additional dill and paprika
- Chill:
- Refrigerate for at least 4 hours before serving
- Best if made 24 hours in advance
Pro Tips for Perfect Potato Salad
- Start with Cold Water: Always begin cooking potatoes in cold water to ensure even cooking.
- Choose the Right Potatoes: Yukon Gold potatoes are ideal because they maintain their shape while becoming creamy when cooked.
- Don’t Overcook: Test frequently with a fork – potatoes should be tender but not mushy.
- Season Warm Potatoes: Add the dressing while potatoes are still warm; they’ll absorb flavors better.
Variations and Substitutions
- Lighter Version: Use half Greek yogurt and half mayonnaise
- Herb Variations: Add fresh parsley, chives, or tarragon
- Mustard Lovers: Increase mustard quantity or use whole-grain mustard
- Add-ins: Crumbled bacon, chopped pickles, or diced red bell peppers
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 1 week
- Make up to 24 hours in advance for best flavor
- Do not freeze; mayonnaise-based salads don’t thaw well
- If making ahead, reserve some dressing to refresh before serving
Nutritional Information (per serving)
- Serving Size: 1 cup
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 390mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Protein: 5g
Time Requirements
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours minimum
- Total Time: 4 hours 45 minutes
- Servings: 12-15
Frequently Asked Questions
Q: Can I make this potato salad without eggs?
A: Yes, simply omit the eggs. The salad will still be delicious, though slightly less creamy.
Q: Why did my potatoes fall apart?
A: This usually happens from overcooking. Check potatoes frequently and remove from heat as soon as fork-tender.
Q: Can I use different potatoes?
A: While Yukon Gold are ideal, you can use red potatoes or russets. Each variety will give a slightly different texture.
Q: How do I prevent my potato salad from becoming too dry?
A: Reserve some dressing to add just before serving, as potatoes continue to absorb moisture while chilling.
Keywords: classic potato salad, best potato salad recipe, creamy potato salad, make-ahead potato salad, picnic potato salad, summer side dish, traditional potato salad, Yukon Gold potato salad
There’s something irresistibly comforting about a perfectly made potato salad. This classic American potato salad recipe, featuring creamy Yukon Gold potatoes and a rich, tangy dressing, has been perfected over generations of summer gatherings and family picnics. Whether you’re planning a backyard barbecue or need a reliable side dish for your next potluck, this recipe delivers consistent, crowd-pleasing results.
Why This Potato Salad Recipe Works
This recipe strikes the perfect balance between creamy and tangy, with tender potatoes, crunchy vegetables, and a delicately seasoned dressing. The combination of sweet pickle relish and fresh dill provides a sophisticated flavor profile that elevates this potato salad above standard versions.
Ingredients
For the Salad:
- 2.3 kg (5 pounds) Yukon Gold or Klondike Goldust potatoes
- 4-5 large eggs, hard-boiled and chopped
- 3 celery stalks (about 180g), finely diced
- 1 medium sweet onion (about 120g/½ cup), finely diced
- 1 tablespoon fresh dill, chopped, plus extra for garnish
For the Dressing:
- 480ml (2 cups) mayonnaise
- 240ml (1 cup) sweet pickle relish with juice
- 30ml (2 tablespoons) yellow mustard, or 1 tablespoon each yellow and Dijon
- 15ml (1 tablespoon) apple cider vinegar
- 15ml (1 tablespoon) celery seeds
- 2.5ml (½ teaspoon) paprika, plus extra for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Potatoes:
- Quarter the potatoes
- Place in a large pot and cover with cold water (1 inch above potatoes)
- Bring to a boil over high heat
- Add 1 tablespoon salt
- Cook for 13-15 minutes until fork-tender
- Make the Dressing:
- In a medium bowl, combine mayonnaise, pickle relish, mustard, vinegar, celery seeds, and paprika
- Season with 1 teaspoon salt and pepper to taste
- Stir until well combined
- Assemble the Salad:
- Drain potatoes completely
- Remove loose peels and cut into ½-inch chunks
- Place warm potatoes in a large bowl
- Gently fold in the dressing
- Add chopped eggs, celery, onions, and dill
- Season to taste
- Garnish with additional dill and paprika
- Chill:
- Refrigerate for at least 4 hours before serving
- Best if made 24 hours in advance
Pro Tips for Perfect Potato Salad
- Start with Cold Water: Always begin cooking potatoes in cold water to ensure even cooking.
- Choose the Right Potatoes: Yukon Gold potatoes are ideal because they maintain their shape while becoming creamy when cooked.
- Don’t Overcook: Test frequently with a fork – potatoes should be tender but not mushy.
- Season Warm Potatoes: Add the dressing while potatoes are still warm; they’ll absorb flavors better.
Variations and Substitutions
- Lighter Version: Use half Greek yogurt and half mayonnaise
- Herb Variations: Add fresh parsley, chives, or tarragon
- Mustard Lovers: Increase mustard quantity or use whole-grain mustard
- Add-ins: Crumbled bacon, chopped pickles, or diced red bell peppers
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 1 week
- Make up to 24 hours in advance for best flavor
- Do not freeze; mayonnaise-based salads don’t thaw well
- If making ahead, reserve some dressing to refresh before serving
Nutritional Information (per serving)
- Serving Size: 1 cup
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 390mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Protein: 5g
Time Requirements
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours minimum
- Total Time: 4 hours 45 minutes
- Servings: 12-15
Frequently Asked Questions
Q: Can I make this potato salad without eggs?
A: Yes, simply omit the eggs. The salad will still be delicious, though slightly less creamy.
Q: Why did my potatoes fall apart?
A: This usually happens from overcooking. Check potatoes frequently and remove from heat as soon as fork-tender.
Q: Can I use different potatoes?
A: While Yukon Gold are ideal, you can use red potatoes or russets. Each variety will give a slightly different texture.
Q: How do I prevent my potato salad from becoming too dry?
A: Reserve some dressing to add just before serving, as potatoes continue to absorb moisture while chilling.
Keywords: classic potato salad, best potato salad recipe, creamy potato salad, make-ahead potato salad, picnic potato salad, summer side dish, traditional potato salad, Yukon Gold potato salad
