Potato Salad (classic)
Printed from Inclusive Kitchen — Potato Salad
Potato salad is a quintessential side dish that has graced American tables for generations, particularly during summer barbecues and family gatherings. This classic version combines tender potatoes with a creamy dressing, crisp celery, and a hint of tang from vinegar and mustard. It’s the kind of dish that can spark debates over family recipes, with each cook claiming their version is the best. After all, what’s a picnic without a little friendly rivalry?
Historically, potato salad has roots that trace back to the 16th century in Europe, where it was made with oil and vinegar. The American version evolved in the 19th century, incorporating mayonnaise as it became more widely available. This creamy dressing transformed the dish into a staple at potlucks and barbecues, making it a beloved comfort food that brings people together. And let’s be honest, who can resist a scoop of this creamy goodness?
Making classic potato salad is straightforward, but the key is in the details. Start with the right potatoes; waxy varieties like Yukon Gold hold their shape well and absorb flavors beautifully. The dressing is where the magic happens, with a balance of mayonnaise, mustard, and vinegar that brings a delightful tang to the dish. Don’t forget to season generously with salt and pepper, as this will elevate the flavors and make your potato salad truly shine. And remember, the best potato salad is always made with love—and maybe a little bit of competitive spirit!
So, whether you’re serving it at a family reunion or just enjoying a quiet dinner at home, this classic potato salad is sure to please. Just be prepared for the inevitable question: “Is this your secret recipe?” Spoiler alert: it’s not a secret, but it sure is delicious!
Ingredients
- 3 pounds Yukon Gold potatoes
- 1.5 cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 cup celery, diced
- 0.5 cup red onion, diced
- 4 large hard-boiled eggs, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
- Begin by washing 3 pounds of Yukon Gold potatoes under cold water to remove any dirt. Place the potatoes in a large pot and cover them with cold water, ensuring they are submerged by at least an inch.
- Add a generous pinch of salt to the pot and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 15 minutes, or until they are fork-tender but not falling apart.
- While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine 1.5 cups of mayonnaise, 2 tablespoons of yellow mustard, and 2 tablespoons of apple cider vinegar. Whisk until smooth and well combined.
- Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. This cooling period helps the potatoes firm up a bit, making them easier to chop.
- After the potatoes have cooled, peel them if desired (the skin is edible, but some prefer a smoother texture). Cut the potatoes into bite-sized cubes and add them to the bowl with the dressing.
- Next, add 1 cup of diced celery, 0.5 cup of diced red onion, and 4 chopped hard-boiled eggs to the bowl. These ingredients add crunch and flavor, making the salad more interesting.
- Gently fold the ingredients together using a spatula, being careful not to mash the potatoes. You want everything to be well coated in the dressing without losing the potato's shape.
- Season the salad with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste. This step is crucial, as seasoning enhances the overall flavor of the dish.
- Once seasoned, cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour. This chilling time allows the flavors to meld beautifully.
- Before serving, give the salad a gentle stir and taste for seasoning one last time. If needed, add a bit more salt or pepper to suit your preference.
- For a fresh touch, sprinkle 0.25 cup of chopped fresh parsley over the top just before serving. This adds a pop of color and a hint of freshness.
- Serve the potato salad chilled or at room temperature. It pairs wonderfully with grilled meats and is a staple at any summer gathering.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before enjoying it again.
- And remember, potato salad is like a good friend—better when shared, but just as comforting when enjoyed solo!
Nutrition (per serving)
- Calories: 320
- Carbs g: 34
- Protein g: 6
- Fat g: 18
- Sugar g: 2
