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This is the classic potato salad recipe your summer table’s been craving. Creamy, tangy, and dotted with crunchy dill pickles, hard boiled eggs, and fresh herbs, this old-school side dish is a staple at backyard barbecues, picnics, and potlucks. Made with Yukon gold potatoes, yellow mustard, and just the right amount of dressing, it’s the perfect side dish to pair with burgers, ribs, or grilled chicken. Whether you’re nostalgic for mom’s potato salad or just need a reliable go-to recipe with tons of flavor, this one delivers.
This easy homemade potato salad recipe belongs in your summer rotation. It’s the creamy potato salad you’ll want at every potluck and the simple summer side dish that always delivers. It’s a flavorful crowd-pleaser perfect for your favorite potato salad collection, packed with hard-boiled eggs, cubed potatoes, and fresh dill.
The Chemistry of Potato Salad
For the best creamy texture, you need the right type of potatoes. Yukon golds are ideal: They’re waxy potatoes that hold their shape after boiling while still being soft and tender. Boiling them in salted water helps them absorb flavor from the start. While still warm, tossing them with apple cider vinegar lets that acidity seep in before the salad dressing hits. The mix of mayonnaise, yellow mustard, smoked paprika, and dried dill gives it that signature creamy potato salad flavor profile.
Recipe Troubleshooting
Overcooking or undercooking potatoes leads to a mushy salad with potatoes falling apart or hard, underdone chunks.
The salad will be bland if you forget to salt the water or season the dressing enough. If you still want more flavor, use fresh herbs, salt, black pepper, and a little more yellow mustard or Dijon mustard.
Overdoing the may will create a too-wet salad, and mixing when the potatoes are too cold will prevent them from absorbing flavor.
If the salad isn’t creamy enough, adjust your dressing ingredients and try adding a little olive oil to the mix.
If the salad isn’t stored correctly, it can turn watery from excess moisture. Also, make sure to drain the potatoes well after boiling.
What kind of potatoes work best? Yukon gold potatoes or red skin potatoes are the gold standard.
Do I need to peel them? Personal preferences- peels add texture and nutrients.
Can I make it ahead? Yes- this is one of those dishes that tastes better the next day!
Substitutions
You can swap the mayo out with sour cream, Greek yogurt, or even miracle whip if that’s your style.
Serving Suggestions
This dish is hot for summer BBQ side dishes, especially as a 4th of July potato salad or Memorial Day recipe. It’s excellent for potluck-friendly salads, spring picnic foods, and an easy Easter side dish. It is a make-ahead summer salad, a trending comfort food, and a no-fail potato salad for cookouts.
Serve chilled in a pretty glass bowl or large bowl with a sprinkle of smoked paprika or chopped chives on top. Pair with pulled pork, burnt ends, or deli sandwiches. Place next to macaroni salad, coleslaw, or pasta salad for a whole summer spread. Present in a vintage enamel bowl or serve in a mason jar for rustic vibes. For added texture, top with crispy bacon bits or pickled red onions.
Bring it cold to BBQs or potlucks, along with fried chicken, grilled meats, or a juicy burger.
Recommended Products
- Egg Slicer for perfect boiled eggs
- Strainer for draining potatoes
- Large Mixing Bowl with lid
Classic Creamy Potato Salad
There’s a reason classic American potato salad never goes out of style- it’s comforting, crowd-pleasing, and made with real mayonnaise and simple ingredients. Whether you like yours with sweet relish or spiked with Dijon mustard, it’s always a hit at any gathering. Keep this one in your go-to recipe file- it’s one you’ll come back to next time, and the time after that.
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Best Classic Potato Salad for Picnics/BBQ
Ingredients
- 3 lbs Yukon potatoes
- 3 tsp fine sea salt
- 4 eggs
- 1/4 cup chopped pickles
- 2 scallions
- 1/4 cup parsley
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp dried dill
- salt and pepper to taste
Instructions
- Start by chopping and boiling your potatoes. I choose not to peel mine because the peels give the most nutrients and a nice texture. You can peel if you prefer, though. Place a large pot with enough water to cover the potatoes on the stovetop over high heat. Stir in the 3 tsp of fine sea salt and allow it to boil while you chop your potatoes into small bite-size pieces. Pour the potatoes in and allow them to boil for 20 minutes or until tender when poked with a fork.
- Once the potatoes are boiling, place a small saucepan on the stovetop filled with water over high heat. Place the 4 eggs in to cook. Once the water is boiling, allow the eggs to sit in the heat for about 8 minutes before removing. Place the hot pan in the sink and run cold water over the eggs until they cool off. Peel and set aside.
- While the potatoes finish boiling, get the sauce ready. In a large bowl, preferably with a lid for easy refrigeration, pour in 1/4 cup chopped pickles, two chopped scallions, 1/4 cup chopped parsley, 1/2 cup of mayo, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, 1/2 tsp dried dill. Stir until combined. Add salt and pepper to taste; go light-handed at first because this can be adjusted after taste testing at the end.
- When the potatoes are soft, drain and pour into the prepared sauce in the large bowl while still hot. Stir to combine.
- Chop the eggs up and fold in last to keep them mostly intact.
- Cover with the lid and place in the fridge to chill for at least 4 hours.
- Remove after chilled, stir it, and enjoy!
Nutrition
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