Here’s a classic, creamy Potato Salad recipe with a Southern-style tangy dressing—perfect for picnics, BBQs, or as a side for any meal.
🥔 Classic Potato Salad (Serves 6–8)
⏱ Time
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Prep: 15 minutes
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Cook: 20 minutes
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Chill: 1–2 hours
Ingredients
Potatoes
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2 lbs (900 g) Yukon Gold or red potatoes, diced (~1-inch cubes)
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1 teaspoon salt (for boiling water)
Dressing
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½ cup mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon apple cider vinegar (or white vinegar)
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1 teaspoon sugar (optional)
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Salt & black pepper to taste
Mix-ins
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3 hard-boiled eggs, chopped
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½ cup celery, finely diced
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¼ cup red onion, finely diced
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2 tablespoons dill pickles, chopped (optional)
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2 tablespoons fresh parsley, chopped
Optional Garnish
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Paprika
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Chopped chives
Directions
1. Cook the Potatoes
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Place diced potatoes in a large pot.
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Cover with cold water and add 1 teaspoon salt.
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Bring to a boil, then simmer 10–15 minutes until fork-tender.
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Drain and let cool slightly.
2. Make the Dressing
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In a bowl, whisk together mayonnaise, Dijon mustard, vinegar, sugar (if using), salt, and pepper.
3. Combine Ingredients
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Place slightly cooled potatoes in a large mixing bowl.
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Gently fold in dressing until evenly coated.
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Add chopped eggs, celery, onion, pickles, and parsley.
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Mix carefully to avoid breaking the potatoes.
4. Chill
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Cover and refrigerate at least 1 hour for flavors to meld.
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Potato salad is best served chilled.
5. Serve
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Sprinkle with paprika and chopped chives for color.
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Serve alongside grilled meats, sandwiches, or picnic fare.
Tips for Perfect Potato Salad
✔ Use waxy potatoes (Yukon Gold or red) for firm texture
✔ Cook potatoes evenly—don’t overcook
✔ Mix gently to prevent mushy potatoes
✔ Adjust dressing to taste—add more mustard or vinegar if desired
Variations
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Southern-Style: Add sweet pickle relish and extra hard-boiled eggs
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Herbed: Add dill, tarragon, or chives
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Bacon Lovers: Fold in crispy bacon bits
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Mustard-Based: Replace half mayo with yellow mustard for tang
If you want, I can also provide: