This homemade classic potato salad recipe is the kind of comforting dish that never goes out of style. Whether you’re preparing a summer picnic, a potluck with friends, or a holiday spread, potato salad always makes its way to the table. Creamy, tangy, and full of flavor, this recipe uses simple ingredients that come together to create a side dish everyone loves. In this article, you’ll find the step-by-step recipe.
1. Old Fashioned Potato Salad Recipe (Serving: 6–8)
Ingredients
-
2 pounds red potatoes or Yukon Gold potatoes
-
2 1/2 teaspoons kosher salt, divided, plus more as needed
-
3 hard-boiled large eggs (optional, for extra creaminess and protein)
-
2 dill pickle spears, chopped (or 1/4 cup sweet pickle relish)
-
2 medium stalks celery, finely diced
-
1 large shallot, minced
-
2 medium scallions, thinly sliced (optional)
-
1/4 small bunch fresh parsley, dill, or a combination, chopped
-
1/2 cup mayonnaise
-
1 tablespoon Dijon mustard
-
2 tablespoons apple cider vinegar or rice vinegar, divided
-
Freshly ground black pepper, to taste
Instructions
Cook the potatoes
Wash the potatoes thoroughly and cut them into bite-sized cubes (leave the skins on for texture and color, or peel if preferred).
Place the potatoes in a large pot and cover them with cold water. Add 2 teaspoons of kosher salt.
Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes.
Drain and cool:
Drain the potatoes in a colander and immediately sprinkle with 1 tablespoon of vinegar while they’re still warm.
Let them cool completely for about 20–30 minutes before mixing, to prevent the salad from becoming watery.
Prepare the mix-ins:
While the potatoes cool, chop the celery, pickles, shallot, scallions, and herbs.
If using eggs, peel and chop them into small pieces.
Make the dressing:
In a medium bowl, whisk together the mayonnaise, Dijon mustard, remaining 1 tablespoon vinegar, 1/2 teaspoon kosher salt, and black pepper. Adjust seasoning to taste.
Combine everything:
Place the cooled potatoes in a large mixing bowl. Add the celery, pickles, shallot, scallions, chopped herbs, and eggs (if using).
Gently fold in the dressing until everything is evenly coated, being careful not to mash the potatoes too much.
Chill before serving:
Cover and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together beautifully.
2. Tips for Perfect Potato Salad
Choose the right potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape best after boiling. Russets tend to crumble and make the salad too mushy.
Season the cooking water: Always salt the water generously—this is the only chance to season the potatoes from the inside out.
Add vinegar while warm: Sprinkling vinegar over warm potatoes ensures they soak up flavor before being coated in dressing.
Cool properly: Let potatoes cool completely before adding mayo-based dressing, otherwise it can separate and turn greasy.
Chill before serving: Even 1–2 hours in the fridge makes a big difference in flavor. Overnight is even better.
3. Variations & Substitutes
Potato salad is endlessly customizable. Here are a few ideas to make it your own:
Egg-Free: Skip the hard-boiled eggs for a lighter version.
Herbal Twist: Try fresh dill, chives, or tarragon instead of parsley. Each adds a unique flavor.
Pickle Choice: Use dill pickles for tangy brightness or sweet relish for a sweeter balance.
Healthier Dressing: Swap half the mayo with Greek yogurt or sour cream for a lighter, tangier salad.
Bacon Lovers: Add crispy bacon bits for a smoky, savory boost.
Spicy Kick: Stir in a little hot sauce, chopped jalapeños, or spicy brown mustard for heat.
Vegan-Friendly: Use vegan mayo and omit the eggs to make it completely plant-based.
4. How to Serve Potato Salad
Potato salad is one of those versatile side dishes that pairs with almost anything. Here are some serving suggestions:
Classic BBQ Side: Serve alongside grilled burgers, hot dogs, ribs, or chicken for the perfect cookout spread.
Picnic Favorite: Pack it in a chilled container for picnics and outdoor gatherings.
Holiday Meals: A must-have side dish for Easter, 4th of July, Labor Day, and even Thanksgiving.
With Sandwiches: Potato salad pairs beautifully with deli sandwiches, pulled pork, or fried chicken.
As a Make-Ahead Dish: Since flavors improve after chilling, it’s ideal for preparing the night before an event.
Final Thoughts
This old fashioned potato salad recipe is a nostalgic dish that brings comfort and flavor to any table. With its balance of creamy, tangy, and crunchy elements, it’s no wonder this side dish has stood the test of time. Whether you’re following the traditional version or adding your own twist, mastering potato salad is a must for any home cook.
