This classic potato salad recipe is a creamy, tangy, and comforting side dish that’s perfect for picnics, barbecues, or family dinners. Easy to prepare and loaded with flavor, it’s a dish everyone will enjoy.
Ingredients You’ll Need Potato Salad Recipe
- 2 pounds potatoes (Yukon Gold or red potatoes, peeled and diced)
- 1/2 cup mayonnaise
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery (chopped)
- 1/4 cup red onion (finely diced)
- 2 hard-boiled eggs (chopped, optional)
- 1 tablespoon fresh parsley (chopped, for garnish)
How to Make Potato Salad Recipe
- Cook the potatoes:
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool.
- Prepare the dressing:
- In a large mixing bowl, whisk together mayonnaise, sour cream (if using), Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
- Combine ingredients:
- Add the cooled potatoes, celery, red onion, and eggs (if using) to the bowl with the dressing. Gently toss until everything is evenly coated.
- Chill:
- Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld.
- Serve:
- Garnish with fresh parsley before serving. Enjoy as a side dish for grilled meats, sandwiches, or other summer favorites.
Serving Suggestions Potato Salad Recipe
This potato salad recipe pairs perfectly with BBQ ribs, burgers, or roasted chicken. For a twist, add crispy bacon bits, pickles, or a dash of paprika. Leftovers can be stored in the refrigerator for up to three days.
Why This Recipe Works
- Creamy and Tangy: The combination of mayonnaise, sour cream, and vinegar creates a perfectly balanced dressing.
- Easy to Customize: Add your favorite mix-ins to suit your taste.
- Make-Ahead Friendly: Tastes even better after chilling, making it ideal for gatherings.
