Difficulty Level: easy
When it comes to sides, a classic potato salad often comes out on top. At family dinner tables, it’s often a bowl that’s emptied, and at parties, it quickly runs out. Whether it’s the creamy and refreshing taste, its filling nature, or simply that it goes brilliantly with grilled meats and other protein-rich foods, we’re unsure. We just know it’s ever-popular.
One of the great things about potato salad is that it’s super easy to make. All you need to do is cut and boil your potatoes, make a simple sauce, and mix. The only challenge is not overcooking the potatoes so they turn into mush. In this recipe, we keep the red onion chunky, as it gives a nice crunch compared to the softness of the potatoes. It also adds a richness to the flavor, balancing out the creaminess. Check out the ingredients and cooking steps below.
Classic Potato Salad Recipe Ingredients
- 3 pounds of Yukon Gold or red potatoes, cut into 1-inch chunks
- 1 tablespoon of kosher salt, for boiling the potatoes
- 3/4 cup of mayonnaise
- 1/2 cup of sour cream
- 1 1/2 tablespoons of Dijon mustard or yellow mustard
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of fresh lemon juice
- 1/3 cup of finely chopped dill pickles
- 3/4 cup of red onion, cut into chunky, long narrow slices
- 1/4 cup of fresh dill, chopped
- 2 tablespoons of fresh parsley, chopped
- 1/2 teaspoon of celery seed
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of kosher salt, plus more to taste
Classic Potato Salad Recipe Instructions
- Place the potatoes in a large pot. Cover with cold water and add 1 tablespoon kosher salt.
- Bring the potatoes to a boil, then reduce the heat and simmer for 15 minutes. The potatoes should be fork-tender but still hold their shape.
- Drain the potatoes well and spread them on a tray or place them in a large bowl. Let them cool for 20 minutes.
- In a separate bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, lemon juice, celery seed, black pepper, and 1/2 teaspoon kosher salt.
- Add the cooled potatoes, dill pickles, red onion slices, dill, and parsley to a large mixing bowl.
- Pour the dressing over the potato mixture. Fold gently so the potatoes stay chunky.
- Cover and refrigerate for at least 2 hours. Before serving, stir gently and add a little more salt, pepper, dill, or lemon juice.