Classic Creamy Potato Salad Recipe: Simple, Flavorful, and Irresistible
I can’t wait to share this amazing potato salad recipe with you! When I made it for the first time, I was amazed by how creamy, tangy, and packed with flavor it turned out to be. It’s become my go-to side dish for barbecues, picnics, and even casual family dinners.
The best part? It’s incredibly versatile—you can adjust the ingredients to suit your taste or dietary needs. Trust me, once you make this potato salad, it’ll earn a permanent spot in your list of favorites. Want something unique for your next picnic? Pair it with this Tuna Salad Recipe for a complete spread!
Ingredients You’ll Need Potato Salad Recipe
Here’s everything you’ll need to make this delicious potato salad. Each ingredient plays its own role in creating the perfect texture and flavor combination.
- 1 kg (2 lbs) potatoes, peeled and diced
Pro Tip: Use waxy potatoes like Yukon Golds; they hold their shape better after cooking.
- 1/2 cup mayonnaise
Tip: Go for full-fat mayo for the creamiest dressing!
- 2 tbsp Dijon mustard
Why This Works: Adds a tangy zest and balances the creaminess.
- 1 tbsp lemon juice 🍋
Pro Tip: Freshly squeezed lemon juice makes all the difference.
- 1/4 cup finely chopped red onion 🧅
Pro Tip: Soak the onions in water for 5 minutes to reduce sharpness.
- 1/4 cup chopped celery (optional)
Adds a nice crunch if you’re into texture!
- 2 tbsp chopped fresh parsley 🌿
Brightens and freshens up the salad.
- 1/2 tsp paprika
Why Garnish Matters: It’s not just for looks—paprika adds a subtle smoky flavor too.
- Salt and black pepper to taste
Note: This recipe serves about 6 people, making it perfect for small gatherings or family meals.
Variations to Try
If you’re looking to switch things up, here are some suggestions for customizing this recipe:
- Dairy-Free: Use vegan mayo for a dairy-free option.
- Low-Calorie: Cut down on the mayo and swap it with plain, unsweetened Greek yogurt.
- Add Extra Texture: Toss in some crispy bacon bits or chopped dill pickles for a savory kick.
- Spicy Version: Add a pinch of cayenne pepper for a little heat.
- Vegetarian Protein Boost: Mix in a handful of cooked chickpeas or green peas.
Craving more salad recipes? Check out these inspiring salad recipes for additional ideas!
Cooking Time
This potato salad comes together fairly quickly—perfect for when you’re short on time.
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 1 hour (including chilling time)
Equipment You’ll Need
Here’s a list of tools you’ll need to make this dish. Almost everything is already in your kitchen!
- Large pot – For boiling the potatoes evenly.
- Mixing bowl – To toss the potatoes with the creamy dressing.
- Knife and cutting board – For chopping vegetables and parsley.
- Colander – To drain the cooked potatoes.
- Spatula or spoon – To gently mix the salad without mashing the potatoes.
How to Make Potato Salad
Making this potato salad is as easy as 1-2-3! Just a few simple steps, and you’ll have a crowd-pleasing side dish ready to go.
Step 1: Boil the Potatoes
Start by placing the diced potatoes in a large pot of salted water. Bring it to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes. You’ll know the potatoes are ready when they’re fork-tender but not falling apart. Drain the potatoes and set them aside to cool completely.
Step 2: Prepare the Dressing
While the potatoes are cooling, grab a large mixing bowl. Whisk together the mayonnaise, Dijon mustard, lemon juice, a pinch of salt, and some freshly ground black pepper. The dressing should be smooth and creamy with a slight tang. Taste and adjust the seasoning if needed.
Step 3: Combine the Ingredients
Add the cooled potatoes to the mixing bowl with the dressing. Gently toss them to ensure every piece is evenly coated. Fold in the chopped red onion, parsley, and celery if you’re using it. Be careful not to overmix to avoid breaking the potatoes.
Step 4: Chill and Garnish
Transfer the potato salad to a serving dish, cover it, and refrigerate for at least an hour. Trust me—this resting time lets the flavors meld beautifully. Just before serving, sprinkle a bit of paprika on top for garnish.
Additional Tips for Making This Recipe Better
Here are some extra pointers I’ve learned through trial and error to elevate your potato salad:
- Always cool the potatoes completely before adding the dressing so it doesn’t become runny.
- Don’t skip the onion, but if you’re not a fan of its raw bite, try shallots instead.
- Use fresh herbs! Parsley is great, but dill or chives also add fantastic flavor.
- If you plan to make this ahead, keep the garnishes separate and add them right before serving.
- Try tossing the potatoes in a little vinegar while they’re still warm to deepen their flavor.
How to Serve Potato Salad
Potato salad is versatile enough to pair with almost anything. I personally love serving it alongside grilled meats like barbecue chicken or burgers. For an extra pop of color, garnish it with some chopped parsley before serving.
Nutritional Information
Here’s the nutritional breakdown per serving (approximate):
- Calories: 250
- Protein: 4g
- Carbohydrates: 30g
- Fat: 12g
How to Store Potato Salad
- Refrigerating: Store your potato salad in an airtight container and consume it within 3-4 days.
- Freezing: Not recommended as the texture may become watery after thawing.
- Reheating: Serve cold or at room temperature; do not reheat.
Why You’ll Love This Recipe
This potato salad hits all the right notes, and here’s why I love it—and think you will too!
- Quick and Easy: You can whip it up with minimal effort and ingredients.
- Versatile: Add or swap ingredients to suit dietary restrictions or taste preferences.
- Crowd-Friendly: A guaranteed hit at any party, big or small.
- Make-Ahead Friendly: It tastes even better the next day after the flavors meld.
- Full of Flavor: Each bite is creamy, tangy, and downright irresistible.
Looking for another bowl of fresh, crunchy goodness? Check out this amazing Egg Salad Recipe to complement your meal!
FAQs
Can I make this potato salad ahead of time?
Absolutely! It’s one of those dishes that taste even better the next day. Just store it tightly covered in the fridge.
What’s the best type of potato for this recipe?
Waxy potatoes like Yukon Gold or red potatoes work best—they hold their shape and don’t get mushy.
