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Classic Potato Salad Recipe

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4.1 from 10 reviews

Classic Potato Salad is a creamy and tangy side dish made with tender Yukon Gold potatoes, hard boiled eggs, crunchy celery, red onions, and dill pickles, all tossed in a flavorful mustard-mayonnaise dressing. Perfect for picnics, barbecues, and family gatherings, this recipe combines traditional flavors with a smooth, rich texture.

Ingredients

Potatoes

  • 3 pounds Yukon Gold Potatoes

Eggs

  • 4 hard boiled eggs

Dressing

  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tablespoons yellow mustard (or half Dijon mustard)
  • salt and pepper, to taste
  • 1 splash pickle juice (from dill pickles)

Add-ins

  • 2 dill pickles, finely chopped
  • 2 ribs celery, chopped
  • 1/4 cup red onion, chopped

Instructions

  1. Boil and Chop Potatoes: Place the whole, unpeeled Yukon Gold potatoes in a large pot filled with water. Bring the water to a boil, then reduce the heat to a simmer and cook for 10 to 15 minutes until the potatoes are fork tender. Drain the water and cover the pot with a lid, allowing the potatoes to steam for 5 to 10 minutes. Once cooled enough to handle, peel the potatoes if desired and cut them into 1/2-inch chunks.
  2. Make Dressing: Separate the egg yolks from the hard boiled eggs and place the yolks in a mixing bowl. Mash them with a fork until smooth. Add mayonnaise, buttermilk, yellow mustard, a splash of pickle juice, salt, and pepper to the yolks. Stir well until all ingredients are fully combined into a creamy dressing.
  3. Assemble: Pour the dressing over the warm potato chunks. Chop the egg whites and add them to the potatoes along with the chopped celery, red onion, and finely chopped dill pickles. Gently stir everything together until well mixed. Cover the salad and refrigerate for a few hours to allow the flavors to meld before serving.

Notes

  • For best flavor, let the potato salad chill in the refrigerator for at least 2 hours before serving.
  • You can substitute yellow mustard with Dijon mustard for a slightly spicier dressing.
  • If you prefer, peel the potatoes before boiling or after steaming based on texture preference.
  • Adjust the amount of buttermilk to reach your desired dressing consistency.
  • This potato salad keeps well for up to 3 days when stored properly in the refrigerator.

Find it online: https://bitezly.com/classic-potato-salad-recipe/