Creamy Potato Salad

The smell of vinegar and mustard whisking into mayonnaise still takes me back to my grandmother's kitchen, where she taught me that potato salad is all about the dressing-to-potato ratio. She never measured anything, of course, just dipped a finger in to taste and adjust until it looked right. I've spent years trying to recreate that perfect balance of creamy and tangy that makes people go back for seconds at every summer gathering.

My neighbor Linda actually taught me the trick of spreading the cooked potatoes on a baking sheet to cool instead of leaving them in the hot colander where they keep cooking and turn to mush. She showed me this during a block party where we were making three different potato salads for the neighborhood. The difference in texture was undeniable and I've never gone back to the old way.

Ingredients

• Yukon Gold or red potatoes: These waxy varieties hold their shape better than russets and have a naturally buttery flavor that complements the creamy dressing
• Mayonnaise: The creamy backbone of the dish, use a good quality brand you enjoy eating on sandwiches
• Dijon or yellow mustard: Adds that essential tang and depth, Dijon gives a more sophisticated kick while yellow mustard tastes more like classic picnic potato salad
• Apple cider vinegar: Brightens the entire dressing and cuts through the richness of the mayonnaise beautifully
• Celery and red onion: Provide that essential crunch and fresh bite that prevents the salad from being one-note creamy
• Fresh parsley: Adds a fresh herbal note and makes the salad look inviting with little green flecks throughout
• Hard-boiled eggs: Optional but traditional, they add protein and make the salad feel more substantial

Instructions

Cook the potatoes just right:

Place your cubed potatoes in cold salted water and bring to a boil, then simmer until a fork slides in easily but they're not falling apart, usually about 10 to 12 minutes

Cool them properly:

Drain well and spread the potatoes on a baking sheet in a single layer, letting them cool for about 10 minutes so they absorb the dressing instead of becoming watery

Whisk the dressing:

In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper until completely smooth and creamy

Combine everything:

Add the cooled potatoes, celery, red onion, and parsley to the dressing, folding gently to coat everything without breaking up the potatoes

Add eggs and chill:

Fold in the chopped hard-boiled eggs if using, then cover and refrigerate for at least an hour so flavors can develop and meld together

Save

This recipe became my go-to after I brought it to a company potluck and three different people asked for the recipe before lunch was even over. There's something about a well-made potato salad that makes people feel taken care of and comforted, like home on a plate.

Make It Your Own

Once you have the basic technique down, potato salad welcomes endless variations that can make it uniquely yours. I've found that adding chopped pickles or relish gives it a wonderful briny kick that cuts through the creaminess.

Serving Suggestions

Potato salad needs to be served cold but not refrigerator cold, so take it out about 15 minutes before serving. It pairs beautifully with anything grilled, from burgers to chicken to ribs, and also holds its own alongside sandwiches at a picnic.

Storage and Make-Ahead Tips

This potato salad keeps well in the refrigerator for up to three days, though the potatoes will absorb more dressing as it sits. The flavors actually improve after a day, making it an excellent make-ahead dish for parties.

• Store in an airtight container to prevent the potatoes from drying out or absorbing other refrigerator odors
• If the salad seems dry after storing, stir in a spoonful of mayonnaise or a splash of vinegar to refresh it
• Avoid freezing potato salad as the texture and consistency will be completely ruined

Save

There's something deeply satisfying about a bowl of homemade potato salad sitting on the picnic table, ready to feed the people you love. Simple food made with care is always the most welcome kind.

Recipe FAQs

→ What type of potatoes work best for creamy potato salad?

Yukon Gold or red potatoes are ideal choices because they hold their shape well after boiling and have a naturally creamy texture. Their thin skins also peel easily, though you can leave them on for added color and nutrients.

→ How long should potato salad chill before serving?

Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together properly. It can be made up to 24 hours in advance, and often tastes even better the next day as the potatoes absorb more of the dressing.

→ Can I make a lighter version of this potato salad?

Absolutely! Substitute half of the mayonnaise with Greek yogurt for a lighter version with more protein and tang. You can also reduce the amount of dressing slightly or add more vegetables like diced cucumbers or bell peppers to increase volume without adding calories.

→ What are good variations to add to classic potato salad?

Popular additions include chopped pickles or pickle relish for extra tang, fresh dill or chives instead of parsley, crispy bacon bits, shredded cheese, or a dash of smoked paprika. Some variations incorporate sour cream or ranch dressing for different flavor profiles.

→ How do I prevent my potato salad from becoming watery?

Always drain the boiled potatoes well and spread them on a baking sheet to cool for about 10 minutes before mixing with the dressing. This allows excess moisture to evaporate. Also, avoid overcooking the potatoes—test with a fork and remove as soon as they're just tender.

→ Is potato salad safe to serve outdoors at picnics?

Potato salad can be safe outdoors if kept properly chilled. Place the serving bowl on ice or in a cooler, and don't leave it out at room temperature for more than 2 hours (or 1 hour if temperatures exceed 90°F). Consider making individual portions in small containers for easier temperature control.