This delicious Potato Salad recipe has tender potatoes, a handful of add-ins, and eggs, all tossed in a quick creamy & tangy dressing! Potato salad tastes even better when made ahead of time, making it the perfect dish anytime!
Potluck Perfect Potato Salad
Much like pasta salad, potato salad is an inexpensive and filling side dish. Every family has their own favorite add-ins, so feel free to personalize it with your favorite ingredient. Prepare this dish in advance, making it ideal for potlucks or picnics. My potato salad recipe offers the perfect combination of crunch, tanginess, and creaminess.
Ingredients for Potato Salad
Potatoes for potato salad
Red potatoes or Yukon gold potatoes are our top pick for potato salad. They have thinner skins and hold their shape well. Russet potatoes have a grainy texture and tend to fall apart, but they do work if it’s all you have. Peel the potatoes if using russets or baking potatoes. Fingerling potatoes, baby potatoes, or new potatoes don’t require peeling and hold their shape well. They don’t absorb dressing as well so lightly smash if using baby potatoes.
Add-Ins
Boiled eggs are a classic addition, but feel free to skip them if desired. Add crunch with radishes and celery. Customize with your favorites: chopped dill pickles or sweet pickles, cheddar cheese, or crumbled bacon. Add flavor and freshness with herbs like dill, parsley, or chives.
Potato Salad Dressing
The dressing brings all the flavors together in a potato salad.
Classic dressing: Ingredients like cider vinegar, Dijon mustard, sugar, and sweet pickle relish create a balanced and flavorful dressing. Mayonnaise substitutions: Substitute mayonnaise with Miracle Whip for a tangier flavor, or lighten up the dressing with half mayonnaise and half Greek yogurt.
Variations
Add sweet or dill pickles instead of sweet relish. Replace the cider vinegar with red wine vinegar or dill pickle juice. Stir in fresh herbs like parsley, chives, basil, tarragon, or thyme.
How to Make Potato Salad
Tips for Perfect Potato Salad
Cook the potatoes until fork tender. Avoid overcooking to prevent them from getting mushy. Thin-skinned potatoes can be left unpeeled or easily peeled after boiling. Ensure the potatoes are cooled before adding the dressing. Dress the salad generously as the potatoes absorb some of the dressing. Allow the potato salad to chill in the refrigerator before serving to let the flavors blend.
Storing Leftovers
Fridge: Store leftover potato salad in the refrigerator for about 3 to 4 days. Freezer: Unfortunately, potato salad does not freeze well. The raw veggies that give it such a delightful crunch will get mushy, and the mayonnaise will separate when it thaws. Did your family love this Classic Potato Salad? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
