Name: Potato Salad Recipe: Creamy and Classic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Salad:; 2 lbs potatoes; 3 eggs; 1 cup mayonnaise; 2 tbsp yellow mustard; 2 tbsp apple cider vinegar; 1/2 cup celery; 1/4 cup red onion; 1/4 cup pickle relish; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp paprika; Optional: Parsley (paprika); Suggested Pairings: Fried chicken (cornbread, iced tea)

Introduction

Potato salad is a timeless side dish, loved for its creamy dressing, tender potatoes, and satisfying crunch. Ideal for summer barbecues, potlucks, or as a complement to fried chicken, burgers, or grilled meats, this versatile recipe is a crowd-pleaser. Its straightforward ingredients and make-ahead convenience make it perfect for cooks of all levels. This recipe delivers a classic creamy potato salad, adaptable for dietary needs, best served chilled with a sprinkle of fresh parsley or paprika.

Ingredients

For the Potato Salad:

2 lbs Yukon Gold or red potatoes (about 5-6 medium potatoes)
3 large eggs
1 cup mayonnaise
2 tbsp yellow mustard
2 tbsp apple cider vinegar
1/2 cup finely chopped celery (about 2 stalks)
1/4 cup finely chopped red onion
1/4 cup sweet pickle relish
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp paprika (optional, for flavor)

For Serving:

Optional: 1 tbsp chopped fresh parsley or chives
Optional: Paprika for dusting
Suggested Pairings: Fried chicken, coleslaw, cornbread, or grilled hot dogs
Suggested Beverage: Iced tea, lemonade, or light beer

Step-by-Step Process

Cook Potatoes: Wash potatoes and place in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender but not mushy. Drain, cool slightly, peel if desired, and cut into 1/2-inch cubes. Set aside to cool completely.
Cook Eggs: Place eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath for 5 minutes, then peel and chop. Set aside.
Make Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, pepper, and optional paprika until smooth.
Combine: Add cooled potatoes, chopped eggs, celery, red onion, and pickle relish to the dressing. Gently fold with a spatula until well-coated, being careful not to mash the potatoes.
Chill: Cover and refrigerate for at least 1 hour to let flavors meld. Stir before serving to redistribute dressing.
Serve: Transfer the potato salad to a serving bowl. Garnish with optional parsley or chives and a dusting of paprika. Serve chilled with suggested pairings like fried chicken or cornbread, and a beverage like iced tea or lemonade.

Tips for Better Potato Salad

Use waxy potatoes like Yukon Gold or red for better texture; they hold shape better than russets.
Cook potatoes whole to prevent waterlogging; cut after cooling for cleaner cubes.
Cool potatoes completely before mixing to avoid a gummy texture.
Adjust dressing to taste; add more mayo for creamier salad or more vinegar for tangier.
Chill for at least 1 hour, ideally overnight, for optimal flavor melding.
Chop celery and onion finely to avoid overpowering; soak onion in cold water for 10 minutes to mellow sharpness.
Taste and adjust seasoning before serving; add more salt or pepper as needed.
Use a large bowl for easy mixing without breaking potatoes.

Variations and Customization

Vegan Potato Salad: Omit eggs; use vegan mayonnaise and replace relish with chopped dill pickles.
Low-Fat Potato Salad: Use half Greek yogurt and half mayo; reduce to 3/4 cup total dressing.
Mustard Potato Salad: Increase mustard to 1/4 cup and omit relish for a tangier, Southern-style version.
Spicy Potato Salad: Add 1 tsp hot sauce or 1/4 tsp cayenne pepper; include 2 tbsp diced jalapeño.
Bacon Potato Salad: Stir in 1/4 cup crumbled cooked bacon for smoky flavor.
Herb Potato Salad: Add 2 tbsp fresh dill or parsley to the dressing for freshness.
German Potato Salad: Omit mayo; use 1/4 cup cider vinegar, 3 tbsp olive oil, 2 tbsp mustard, and serve warm with bacon and scallions.
Loaded Potato Salad: Add 1/2 cup shredded cheddar and 2 tbsp sour cream for a baked potato twist.

Storage and Serving Tips

Store potato salad in an airtight container in the fridge for up to 3 days; do not freeze, as the dressing separates and potatoes become grainy.
Stir before serving leftovers to redistribute dressing; drain excess liquid if watery.
Serve chilled for the best texture; remove from fridge 10 minutes before serving for a less icy bite.
Use leftovers as a sandwich filling, in wraps, or as a topping for baked potatoes.
Avoid leaving at room temperature for more than 1 hour to prevent spoilage, especially with eggs and mayo.
Pair with a refreshing beverage like lemonade to complement the creamy dressing.
Serve in a chilled bowl to keep the salad cool during outdoor events.
Keep cold during picnics using an insulated cooler with ice packs.

Nutritional Information

Based on 6 servings (about 3/4 cup each, without optional garnishes):

Calories: 280 kcal
Total Fat: 20g
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 100mg
Sodium: 520mg
Total Carbohydrates: 22g
Dietary Fiber: 2g
Sugars: 4g
Protein: 5g
Vitamin A: 6% Daily Value
Vitamin C: 20% Daily Value
Calcium: 4% Daily Value
Iron: 8% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in fat and cholesterol due to mayonnaise and eggs. For dietary needs, try vegan or low-fat variations. The nutrients from potatoes and eggs add nutritional value.

Conclusion

This potato salad recipe delivers a creamy, classic side dish that’s perfect for any gathering, from casual barbecues to family dinners. Its simple preparation and comforting flavors make it a favorite for home cooks. The tender potatoes and tangy dressing create a satisfying balance. This recipe is sure to become a go-to, cherished for its ease and nostalgia.