Nothing says summer quite like a classic potato salad recipe served chilled next to a grilled burger or juicy skewers at your backyard BBQ. This American staple is the ultimate comfort side dish — creamy, tangy, and loaded with just the right crunch. It’s incredibly customizable, easy to whip up, and a huge hit with kids and adults alike.
What makes this potato salad special? It’s all about balance — tender potatoes, rich and smooth dressing, crunchy pickles, and a touch of mustard to brighten the flavors. This version skips any questionable ingredients and focuses on pure, clean comfort food you’ll be proud to serve. Whether you’re making it for a picnic, potluck, or meal prep, it’s a go-to side dish that never goes out of style.
Table of Contents
❤️ Why You’ll Love This Potato Salad
- Perfect for summer BBQs and potlucks
- Creamy texture meets flavorful crunch
- Easily customizable to suit your taste
- Simple ingredients you already have at home
- Make-ahead friendly and even better the next day
⏱ Quick Facts
- Preparation Time: PT20M
- Cooking Time: PT25M
- Total Time: PT45M
- Type: Side dish
- Cuisine: American
- Recipe Yield: 6 servings
- Calories (approx.): 290 per serving
🧂 What You’ll Need
Here’s what you’ll need to pull off the ultimate potato salad recipe:
| Ingredient | Measurement |
|---|---|
| Yukon gold potatoes (or red potatoes) | 2 lbs, peeled and diced |
| Large eggs | 3, hard-boiled and chopped |
| Mayonnaise | ¾ cup |
| Dijon mustard | 2 tsp |
| White vinegar | 1 tbsp |
| Celery stalks | 2, finely chopped |
| Dill pickles | ⅓ cup, chopped |
| Red onion | ¼ cup, finely diced |
| Fresh parsley | 2 tbsp, chopped (plus extra for garnish) |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Paprika | Optional, for garnish |
Optional additions: chopped green onions, sweet pickle relish, or a pinch of garlic powder for extra flavor.
👩🍳 Let’s Make It
Follow these step-by-step instructions to create the perfect creamy and crunchy potato salad for your next summer meal.
1. Boil the Potatoes
- Place diced potatoes in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil and cook for about 10–12 minutes or until fork-tender.
- Drain and let cool completely.
2. Boil the Eggs
- While the potatoes are cooking, boil your eggs. Place in cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
- Cool the eggs under cold water, peel, and chop.
3. Prep the Mix-ins
- Dice celery, red onion, pickles, and parsley while potatoes and eggs cool.
4. Make the Dressing
- In a small bowl, whisk together the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
5. Assemble the Salad
- In a large mixing bowl, combine cooled potatoes, chopped eggs, celery, onions, pickles, and parsley.
- Pour the dressing over the mixture and gently toss until everything is evenly coated.
6. Chill
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight) for best flavor.
7. Garnish and Serve
- Sprinkle with paprika and extra parsley just before serving for a colorful, fresh touch.
📌 Conclusion
This potato salad recipe brings together the classic flavors you love with a fresh summer vibe. It’s creamy, tangy, and full of texture — ideal for BBQs, picnics, or everyday meals. Best of all, it’s easy to tweak based on your preferences. Try adding chopped green onions, swapping in Greek yogurt for some of the mayo, or even tossing in a pinch of smoked paprika for depth.
Don’t forget to share your version in the comments or tag your photo on Instagram—we’d love to see how you make it your own! 🥔✨
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❓ FAQs
How to make potato salad creamy without it getting mushy?
Use waxy potatoes like Yukon gold or red potatoes and let them cool before mixing with the dressing. This helps them hold their shape and absorb flavor without falling apart.
Can I substitute mayonnaise in potato salad?
Yes! Try plain Greek yogurt or avocado mayo for a lighter option. You can also do a half-and-half mix for a balance of creaminess and tang.
How to make potato salad ahead of time?
Make it up to 24 hours in advance. The flavors actually deepen overnight, making it even tastier the next day.
What’s the best potato to use for potato salad?
Waxy potatoes like Yukon gold or red potatoes are best because they hold their shape after boiling and have a creamy texture.
Can I add extras like bacon or cheese?
You sure can—just make sure to choose options that fit your dietary needs. Turkey bacon or shredded cheddar can add great flavor and crunch.
🌞 Wrapping It Up
If summer had a signature dish, this potato salad recipe would definitely be in the running. It’s nostalgic, satisfying, and easy to love. Whether you’re packing it for a picnic, serving it at your backyard party, or meal-prepping for the week, it’s a versatile side that never lets you down.
Thanks for stopping by, friend! Now go grab those potatoes and get cooking — your summer table is about to get a whole lot tastier. 🥔☀️💛