What is the best potato for classic potato salad?

Yukon Gold potatoes are the top choice. They are buttery, hold their shape well after cooking, and absorb dressing beautifully without turning mushy. Red potatoes are a good second option.

How long should potato salad chill before serving?

At least 2 hours in the refrigerator. Overnight is even better. Chilling lets the dressing soak into the potatoes and the flavors meld together properly.

Can I make potato salad the day before?

Yes, and it actually tastes better the next day. Store it covered in the fridge for up to 24 hours before serving. Stir before serving and add a splash of mayo if it looks dry.

What makes a good potato salad dressing?

A good potato salad dressing balances creaminess with tang. This one uses mayonnaise, buttermilk, yellow mustard, and pickle juice for richness, brightness, and depth. Mashing the egg yolks into the dressing adds extra body.

Classic Potato Salad Recipe That Always Impresses

Description

There is something about a classic potato salad that feels like home. This simple, creamy version is made with buttery Yukon Gold potatoes, a tangy homemade dressing, crunchy pickles, celery, red onion, and hard boiled eggs. It is the kind of easy side dish you make once and then keep coming back to every season.

Ingredients

Scale

3 pounds Yukon Gold potatoes
4 hard boiled eggs
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons yellow mustard, or half Dijon for a sharper flavor
2 dill pickles, finely chopped
A splash of pickle juice
2 ribs celery, chopped
1/4 cup red onion, chopped
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Place the whole, unpeeled Yukon Gold potatoes in a large pot and cover with cold water.
Bring to a boil, then lower the heat and simmer for 10 to 15 minutes, until fork tender but not falling apart.
Drain the potatoes, cover the pot with a lid, and let them steam for 5 to 10 minutes.
Peel the potatoes while warm if desired, or leave the skins on for a rustic potato salad.
Cut the potatoes into half-inch chunks.
Separate the hard boiled eggs, placing the yolks in a bowl and chopping the whites.
Mash the egg yolks with a fork until crumbly.
Stir in the mayonnaise, buttermilk, mustard, pickle juice, salt, and pepper until smooth.
Taste the dressing and adjust the seasoning if needed.
Pour the dressing over the warm potatoes so they absorb the flavor.
Add the chopped egg whites, celery, red onion, and dill pickles.
Stir gently until everything is coated and combined.
Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Stir gently before serving and add a little mayo or buttermilk if the salad looks dry.

Notes

Yukon Gold potatoes work best because they stay buttery and hold their shape. Chill the potato salad for at least 2 hours before serving so the flavors come together. This salad tastes even better the next day.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 3g
Sodium: 520mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 8g
Cholesterol: 110mg