Homemade Potato Salad Recipe | How to Cook It Just Right?
This classic homemade potato salad is the perfect side dish for any occasion, from summer barbecues to family gatherings. It’s a simple yet satisfying dish that combines tender potatoes, a creamy dressing, and a delightful mix of crunchy and savory elements.
With just a few simple steps, you can create a delicious and crowd-pleasing potato salad that will have everyone asking for the recipe. This recipe is easy to follow and yields a delicious, classic potato salad every time.
Ingredients Required
Here are all the ingredients you’ll need to make this delicious potato salad.
- 2 pounds red potatoes or Yukon Gold potatoes
- 2 1/2 teaspoons kosher salt, divided, plus more as needed
- 3 hard-boiled large eggs (optional)
- 2 dill pickle spears, or 1/4 cup sweet pickle relish
- 2 medium stalks celery
- 1 large shallot
- 2 medium scallions, optional
- 1/4 small bunch fresh parsley, dill, or a combination
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or rice vinegar, divided
- Freshly ground black pepper
How to cook Homemade Potato Salad?
Follow these simple steps to create the perfect potato salad.
Step 1: Cook the Potatoes
Cut 2 pounds of red or Yukon Gold potatoes into 3/4-inch chunks (peel first if desired). Place the potatoes and 2 teaspoons of kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook until the potatoes are fork-tender, about 8 to 10 minutes.
Step 2: Prepare the Dressing
Meanwhile, prepare the dressing. In a medium bowl, combine the following: 3 peeled and diced hard-boiled large eggs (if using); 2 diced dill pickle spears (or 1/4 cup sweet pickle relish); 2 diced medium celery stalks; 1 minced large shallot; 2 thinly sliced medium scallions (if using); 2 tablespoons of finely chopped fresh parsley, dill, or a combination. Add the remaining 1/2 teaspoon kosher salt, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon of the apple cider or rice vinegar, and stir to combine.
Step 3: Cool the Potatoes
Drain the cooked potatoes well in a colander. Transfer them to a rimmed baking sheet and spread them into a single layer. Sprinkle the remaining 1 tablespoon of vinegar evenly over the potatoes. Let them cool to room temperature, which takes about 15 minutes.
Step 4: Combine and Chill
Add the cooled potatoes to the bowl of dressing and fold to combine. Taste and season with more kosher salt and black pepper as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving.
Your Potato Salad Questions Answered
What are the best potatoes for potato salad?
Waxy potatoes like Red Potatoes or Yukon Gold are best for potato salad because they hold their shape well after cooking. Starchy potatoes like Russets can fall apart easily.
Can I make potato salad ahead of time?
Yes, potato salad is a great make-ahead dish. In fact, it often tastes better after it has had a chance to chill in the refrigerator for a few hours, allowing the flavors to meld together. You can make it up to a day in advance.
How long does potato salad last in the fridge?
Properly stored in an airtight container, potato salad will last for 3 to 5 days in the refrigerator.
Can I use something other than mayonnaise?
Absolutely! If you’re not a fan of mayonnaise, you can use Greek yogurt or a vinaigrette-based dressing for a lighter version of potato salad.
Pro Tips for the Best Potato Salad
- Don’t overcook the potatoes:ย The potatoes should be tender but still hold their shape. Overcooked potatoes will result in a mushy potato salad.
- Season the water:ย Salting the water when you boil the potatoes will season them from the inside out, resulting in a more flavorful potato salad.
- Let it chill:ย For the best flavor, let the potato salad chill in the refrigerator for at least an hour before serving. This gives the flavors time to meld together.
