This traditional potato salad recipe produces a delectable meal that mixes the creamy smoothness of potatoes with the crisp freshness of veggies, all held together by a tangy and savory vinaigrette. This potato salad is a crowd-pleasing meal that is ideal for picnics, barbecues, or as a hearty side dish to a number of major entrees.
Try this classic and delectable potato salad dish. Potato salad is a simple but classic recipe that can be served year-round, both as a conventional light lunch side or with your own touch. The potato salad can be served cold to enable the flavors to combine and enhance. An addition of diced hard-boiled eggs and paprika, optional, offers an additional touch that elevates both the appearance and the flavor. Mayonnaise, Dijon mustard, and apple cider vinegar combine to make a velvety yet slightly tangy sauce that coats each potato cube. Finely sliced celery and red onion give a pleasing crunch and a splash of color to the salad. Fresh parsley lends a hint of freshness to the meal, boosting its overall brightness.
Ingredients You Will Need:
- Potatoes are the basic item for the recipe. As you know, this is the recipe for potato salad, which provides a thick and substantial basis. Waxy potatoes, such as Yukon Gold or red potatoes, have a creamy texture that holds up nicely in salads.
- Eggs Hard-Boiled: Hard-boiled eggs, diced, can be used for more protein and a texture that’s smooth. I also used boiled eggs as a classic finish, adding visual appeal.
- Red onion: Red onion, thinly diced, adds a strong and somewhat pungent taste to the salad. It also offers a splash of color and an enjoyable bite. I use red onion, but it depends on your choice; you can add green onion instead of red onion.
- Celery: Diced celery gives the salad a crisp and pleasant texture. Celery offers a delicate, earthy taste and enhances the whole flavor.
- Paprika: Paprika may be used as a garnish for the salad to provide color and a sense of spiciness.
- Radishes: Radishes may provide a pleasant crunch, a hint of spicy taste, and a splash of bright hue to a potato salad.
Dressing Ingredients:
- Mayonnaise: Mayonnaise gives the salad smoothness and creaminess. It is a key component in the dressing, and it contributes to the entire soft and creamy consistency.
- Mustard Dijon: Dijon mustard gives the dressing a tangy, somewhat spicy taste. It adds intensity and balance to the thickness of the mayonnaise.
- Apple cider vinegar adds acidity to the salad, boosting its complete taste quality. It gives a fresh and acidic aspect to the mayonnaise, balancing its creamy texture.
- Sweet relish: Adding sweet relish to potato salad provides a sweet and tart touch.
- Sugar: If you want a little touch of sweetness in your potato salad, then you can add sugar, just like I use in my recipe. I hope you will enjoy this. If you don’t like it, then skip this item in your potato salad recipe.
- Salt and ground black pepper to taste. It is a very essential part of the potato salad recipe. Salt and black pepper enhance the overall flavor of the salad.
How Do I Make Potato Salad?
1. Boil the potatoes in salted water until they become soft and tender. Check the potatoes with the help of a fork. Cook for at least 30 minutes over medium heat in a large skillet.
2. While your potatoes are boiling, prepare your other ingredients: wash, cut, and chop the vegetables.
3. Prepare the dressing. Mix all the dressing ingredients in a large bowl. Whisk together until all the ingredients are well combined.
4. Once the potatoes are boiled, drain them and let them cool for a few minutes, then peel and cut them into cubes. Add all the veggies, like celery, onion, radishes, and sweetened dressing, to the cooled potatoes. Season with salt and black pepper, to taste.
5. Chilling: This is the most important step because it allows the flavors to meld.
The above directions are general; you can see the full recipe ingredient quantities and making instructions below in the recipe card. Just jump to the recipe and find the full recipe ingredients with their quantity and instructions.
FAQs
1. Can I make the potato salad ahead of time?
Absolutely, potato salad can be made ahead of time. In fact, it frequently enjoys some chilling time to allow the flavors to merge. You may make it earlier in the day and refrigerate it wrapped. Make sure to give it a thorough swirl before serving.
2. How long does potato salad keep in the fridge?
Potato salad can be kept in the refrigerator for 3–4 days. However, I will suggest that, for maximum freshness and flavor, use it within 1 day.
3. Can I freeze potato salad?
I am not recommending freezing potato salad. Because potatoes have a high level of water, freezing them may affect their texture, resulting in a mushy condition when thawed.
4. Can I use a variety of potatoes?
Yes, several sorts of potatoes may be used. But waxy potatoes, such as Yukon Gold or red potatoes, are popular due to their ability to keep their form. However, depending on your texture preferences, you may experiment with various variations.
5. Are there any mayonnaise substitutes for the dressing?
For a less heavy dressing, substitute Greek yogurt with sour cream. Each option will give the potato salad a slightly distinct taste as well as texture.
6. What can I do to keep the potatoes from going mushy?
To avoid mushiness, avoid overcooking the potatoes. Check with the help of a fork to test their completion; they should be delicate but not falling apart. Leave the potatoes to cool fully before combining them with the dressing.
7. Is potato salad better served warm or cold?
It depends on your choice, but original potato salad is served cold, although certain versions, such as German potato salad, can be served warm. If you want a warm potato salad, season it quickly after the potatoes have been boiled.
Potato Salad Recipe
Equipment
- 1 large skillet is used for boiling the potatoes
- 1 knife and cutting board used for chopping the vegetables
- 1 mixing bowl whisk to combine all the ingredients like potatoes, veggies and dressing.
- 1 Spoon medium-sized helpful for mixing the ingredients
Ingredients
- 5 cups potatoes Yukon gold or red potatoes
- 4 hard-boiled eggs 2 extra eggs for garnish
- 1/2 cup celery finely chopped
- 1/2 cup red onion finely chopped
- 1/2 cup radishes sliced
- paprika for garnish
Dressing Ingredients
- 3/4 cup mayonnaise
- 1/4 cup sweet relish
- 1 teaspoon sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- salt and black pepper to taste
Instructions
- Boil the potatoes.Wash and clean the potatoes, and cut them into bite-sized chunks. You can also boil the whole potatoes with their skin. After completion, cool and peel the potatoes. Boil the potatoes in salted water for at least25–30 minutes until they are fork-tender, then drain and cool.
- Make the dressing. To make the dressing, combine mayonnaise, Dijon mustard, apple cider vinegar, and sweet relish in a mixing dish.
- Combine the ingredients: Add the cooled potatoes, celery, red onion, parsley, and sliced radishes in a huge mixing basin.
- Dress it up: Drizzle the dressing over the potato mixture and whisk gently until evenly covered. Adjust to taste with salt and pepper.
- Chilling: Cool the dish for at least 2 hours to enable the flavors to mingle.
- Serve: Top the potato salad with chopped hard-boiled eggs and a sprinkling of paprika before serving.
