Homemade Potato Salad is a classic, creamy side dish that’s perfect for picnics, barbecues, or holiday gatherings. It’s a simple dish made with tender potatoes, a creamy dressing, and a variety of mix-ins to suit your taste. Here’s a traditional recipe for a Homemade Potato Salad that’s easy to make and absolutely delicious!
Homemade Potato Salad Recipe
Ingredients:
- 2 lbs (about 6-8 medium) Yukon Gold or Russet potatoes (Yukon Golds give a creamy texture, but Russets work well too)
- 1 cup mayonnaise (you can also use a mix of mayo and sour cream for a tangy flavor)
- 2 tbsp yellow mustard (or Dijon mustard, depending on your preference)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 tsp paprika (optional, for garnish)
- 1/2 cup finely chopped red onion (or yellow onion, if preferred)
- 2-3 hard-boiled eggs (chopped)
- 2 sticks (1/2 cup) celery (finely chopped)
- 1/4 cup pickles or pickle relish (dill or sweet pickles, based on your preference)
- Fresh herbs (optional: parsley, dill, or chives for garnish)
Instructions:
1. Cook the Potatoes:
- Wash and peel the potatoes if you prefer, or leave the skins on for extra texture and nutrients (especially if you use Yukon Gold potatoes).
- Cut the potatoes into bite-sized chunks, roughly 1-inch pieces. This helps them cook evenly.
- Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for 10-12 minutes, or until they are fork-tender but not falling apart.
- Drain the potatoes and set them aside to cool slightly. You can also spread them out on a baking sheet to help them cool faster and avoid them getting mushy.
2. Make the Dressing:
- In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and creamy.
- Taste the dressing and adjust the seasoning if needed. You can add more vinegar for tanginess or more mustard for flavor.
3. Prepare the Mix-ins:
- Chop the onions, pickles, celery, and hard-boiled eggs into small pieces.
- Once the potatoes have cooled enough to handle but are still slightly warm, gently add them to the bowl with the dressing.
4. Assemble the Potato Salad:
- Add the chopped onions, celery, pickles (or relish), and hard-boiled eggs to the bowl with the potatoes and dressing. Gently stir everything together until the potatoes are well-coated with the dressing and the ingredients are evenly distributed.
- Taste and adjust the seasoning, adding more salt, pepper, or mustard as needed.
5. Chill and Serve:
- Cover the potato salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld.
- Just before serving, sprinkle with a little paprika for color and extra flavor, and garnish with fresh herbs like parsley, dill, or chives if desired.
Tips:
- Potato choice: Yukon Gold potatoes are ideal for potato salad because they hold their shape well and have a creamy texture. Russets can also work, but they tend to break down a bit more, making the salad fluffier.
- Boiling the potatoes: Make sure not to overcook the potatoes. They should be tender but still firm enough to hold their shape when mixed with the other ingredients.
- Mix-ins: Customize your potato salad by adding chopped bacon, green onions, or red bell pepper for extra flavor and crunch.
- For a creamier texture: Mix some sour cream into the dressing to add a tangy flavor and make it extra creamy.
- Serving suggestion: This potato salad pairs perfectly with grilled meats, sandwiches, or even as part of a picnic spread.
This Homemade Potato Salad is creamy, flavorful, and the perfect side dish for any occasion. It’s easy to prepare and can be made ahead of time, so it’s perfect for gatherings, picnics, and potlucks. Enjoy!