This is how you make the best potato salad recipe! This American style is creamy and classic: just like grandma’s.
Potato salad can be prepared in many different ways: German or French, filled with dill or in a spicy vinaigrette. But type holds our hearts is classic American potato salad recipe! You know, the kind of creamy and spicy confection that’s loaded with crunchy onions and pickles? Its pale color yellow indicates that tossed with mayonnaise and mustard and destined star of next cookout or picnic. Here is our best potato salad recipe!
Ingredients for this potato salad recipe
This is how you make American-style potato salad! To do this, collect bottles of mayonnaise, mustard and pickles. This spice festival really offers the best taste! It’s our grandma’s standard with a few touches like fresh dill for an herbal pop. For this recipe you will need:
- Yukon Gold Potatoes: Variety is key here! They have a slightly sweet taste and retain their shape when cooked. Do not substitute red skin or brown potatoes!
- white vinegar
- A stalk of celery
- Green onions
- Red onion
- Fresh dill Sweet pickle (or dill pickle)
- Mayonnaise Smetana (or Greek yogurt)
- Yellow mustard and Dijon
- Mustard Celery seed
How to make potato salad
The hardest part of making potato salad? Boiled potatoes! Otherwise, it’s simple chopping and mixing. Critics debate whether to peel and chop before or after cooking. We recommend the following.
- Halve potatoes and place them in cold water.
- Leave skins on: they come off easily later. Bake for 8-15 minutes until fork tender.
- Drain and rinse them under cold water. Peel off the skins with your fingers, then cut.
- If they are cool enough to touch, the skins will come off easily after cooking. Sprinkle potato with vinegar and salt.
- This Julia Child trick is also part of our French Potato Salad recipe. It adds a tangy flavor to the potatoes by mixing them into the salad.
- Mix all the salad ingredients together and let cool for 2 hours.
- This salad is delicious immediately, but is best served cold.
- See the list of ingredients in recipe below. If possible, refrigerate for few hours before serve.
Hints and notes with ingredients
The method is simple, but this potato salad recipe takes some time to prepare. But do not worry: it will worth it in end! Here are some notes on process:
- For a classic taste, use sweet pickles or replace the pickles with dill. The sweet pickle flavor adds just the right amount of sweetness to the whole mix. But chopped dill pickles also work they enhance the salty notes.
- Sour cream is great for mayonnaise or replace it with Greek yogurt. Many salads use only mayonnaise in the dressing. Adding Greek yogurt or sour cream brightens the flavor.
- Greek yogurt also provides fewer calories and adds some flavor. Dijon mustard adds complexity.
- Yellow mustard is key to this classic recipe, but we like it with a little Dijon mustard. I regularly store both in my fridge. If not, using 100% yellow mustard is also fine.
Registration of information
This potato salad recipe only gets better with time! You can make a batch and keep it in the fridge for several days. Here are the best storage practices:
- How long does potato salad in fridge? Up to 5 days. The taste gets even better with time.
- How long does potato salad last outside? Up to 1 hour. If you are serving outside, you can chill it for up to 1 hour and then return it to ice cold.
- How long does potato salad at room temperature? Up to 2 hours. But try to minimize sitting at room temperature if possible.
- Can you freeze potato salad? Freezing is not recommended due to mayonnaise. Mayo does not freeze well and may separate after freezing, and potatoes may discolor.
- Celery does not freeze well either. The best way to extend its shelf life is to store it in the refrigerator.
Varieties of potato salads
Want to try this classic recipe again? Here are some variations that can compete with this delicious recipe:
This potato salad recipe is…
Vegetarian and gluten free.
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Description
This is how you make the best potato salad recipe! This American style is creamy and classic: just like grandma’s.
- 3 kilos of Yukon Gold potatoes*
- 3 tablespoons of white vinegar, divided
- 1 ¼ teaspoon kosher salt, divided
- 3 large stalks of celery
- 5 green onions put, thinly sliced (both white and green parts)
- ¼ cup red onion, chopped
- 2 tablespoons chopped fresh dill
- ½ cup sweet pickles (or chopped dill)
- ½ cup mayonnaise
- ½ dl sour cream (or Greek yogurt)
- 3 tablespoons yellow mustard (or 2 yellow and 1 teaspoon Dijon)
- 1 tablespoon of celery seeds
- Boil potatoes: Cut potatoes into quarters, leaving the skins on. Place them in large pot filled with cold water. Bring boil and cook for 8-12 minutes, until tender pierced with fork. Drain and rinse potatoes under cold water. Let cool slightly, peel off skins with your finger and cut potatoes into bite-size pieces. Place potato in bowl and sprinkle 2 tablespoon white vinegar and ½ teaspoon of kosher salt. Mix well and let stand for 5 minutes.
- Meanwhile, prepare salad: cut celery stalks in half lengthwise, then thinly slice them. Cut green onion into thin slices. Chop red onion. Chop dill.
- In large bowl, combine mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon white vinegar, ¾ teaspoon kosher salt and plenty fresh ground black pepper. Add the potatoes, celery, green onion, red onion and sweet pickle and stir until fully incorporated. For best results, refrigerate 2 hours in refrigerator before serving. Keeps 5 days in the fridge.
Notes
* Variety is key here: use Yukon Gold or Gold potatoes for best results.
- Category: Supplement
- Method: Boiled
- Cuisine: Salad
- Diet: Vegetarian
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