Classic Potato Salad
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Chill Time: At least 1 hour
Servings: 8
Creamy dressing, tender potatoes, eggs, and crisp vegetables make this potato salad a satisfying side for cookouts, picnics, and family meals. Yukon Gold potatoes work especially well because they hold their shape while still tasting rich and creamy. Cucumber and carrots add a fresh crunch, while mustard and apple cider vinegar keep the dressing bright.
Ingredients
For the Salad
- 3 lbs yellow or Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- 3 hard-boiled eggs, diced, with a few slices reserved for garnish
- ½ cup red onion, finely diced
- ½ cup cucumber, thinly sliced
- ½ cup carrots, shredded
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard or Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish
- Freshly chopped parsley or dill
- Reserved hard-boiled egg slices
Instructions
1. Cook the potatoes
Place the cubed potatoes in a large pot and add enough cold water to cover them by about an inch. Season the water with salt. Starting the potatoes in cold water helps the cubes cook evenly from the outside to the center.
Bring the water to a boil over medium-high heat. Reduce the heat to a steady simmer and cook for 10–15 minutes. Check a cube with a fork: it should be tender all the way through but still hold its shape. Avoid cooking the potatoes until they crumble, or the salad may become mashed and heavy.
Drain the potatoes thoroughly in a colander. Spread them on a large plate or baking sheet and let them cool. This also allows excess moisture to evaporate, so the dressing stays creamy instead of becoming watery. Do not stir hot potatoes directly into the mayonnaise dressing.
2. Prepare the vegetables and eggs
While the potatoes cool, dice the hard-boiled eggs and set aside a few attractive slices for the top of the salad. Finely dice the red onion so its flavor spreads evenly through each serving.
Thinly slice the cucumber and pat the slices dry with a clean towel or paper towel. Cucumber contains a lot of water, so drying it helps the salad keep its texture during chilling. Shred the carrots if they are not already prepared.
3. Make the dressing
In a large mixing bowl, whisk together the mayonnaise, mustard, and apple cider vinegar until smooth. Add a little salt and black pepper. Begin with a modest amount of seasoning; you can adjust it after the salad has chilled.
Yellow mustard gives the salad a familiar, tangy flavor. Dijon mustard makes the dressing a little sharper. Either choice works with the same quantities, so use whichever you prefer.
4. Combine the salad
Add the cooled potatoes to the bowl of dressing. Fold gently with a large spoon or spatula until the cubes are coated. Add the diced eggs, red onion, cucumber, and shredded carrots. Fold again, using a light hand to keep the potatoes and eggs intact.
The salad should look generously coated without the potatoes swimming in dressing. At first, the cucumber and carrots will stand out as crisp pieces; after chilling, their flavors will blend with the dressing.
5. Chill and serve
Cover the bowl and refrigerate for at least 1 hour. Chilling gives the dressing time to settle around the potatoes and lets the onion flavor soften slightly.
Just before serving, stir the salad gently and taste it. Add more salt or black pepper if needed. Spoon it into a serving bowl, arrange the reserved egg slices on top, and finish with chopped parsley or dill. Serve cold.
Tips for the Best Potato Salad
Keep the potato cubes even. Cutting them to roughly ¾ inch helps them finish cooking at the same time. Small pieces may fall apart before larger pieces are tender.
Drain well. Water left on the potatoes can thin the dressing. Give them a few minutes in the colander, then spread them out to cool.
Choose your mustard to suit the meal. Yellow mustard gives a classic cookout flavor. Dijon tastes a little bolder and pairs especially well with fresh dill.
Add the cucumber close to serving for extra crunch. If you plan to make the salad a day ahead, prepare the cucumber separately and fold it in before serving. This is useful if you prefer a firmer texture.
Taste after chilling. Cold potatoes can need another small pinch of salt or pepper. A final taste is the easiest way to get the seasoning right.
Serving Ideas
Classic potato salad is a natural side for grilled chicken, burgers, barbecue, sandwiches, or baked beans. For a simple lunch, serve it alongside sliced tomatoes and a green salad. The creamy potatoes and eggs make it filling, so a modest scoop is usually enough when you are serving several sides.
For a picnic or outdoor meal, keep the salad chilled until it is time to serve. Return leftovers to the refrigerator promptly rather than leaving the bowl out through the whole gathering.
Storage
Store potato salad in a covered container in the refrigerator for up to 3 days. Stir gently before serving again. If it looks a little dry after chilling, mix in a small spoonful of mayonnaise.
Freezing is not recommended. The potatoes can turn grainy, and the mayonnaise dressing may separate when thawed.
Nutrition
Approximate per serving, based on 8 servings: 380 calories. The exact amount varies with the size of the potatoes, the mayonnaise brand, and the portion served.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes. Make it the day before serving and keep it covered in the refrigerator. For the crispest cucumber, stir it in shortly before serving.
Do I have to peel the potatoes?
No. Yukon Gold skins are thin, so you can leave them on if you like a more rustic salad. Wash and scrub the potatoes well before cubing them.
Can I use red potatoes instead?
Yes. Red potatoes also hold their shape well. Cook them just until fork-tender and follow the rest of the recipe as written.
Why did my potato salad become watery?
The potatoes may not have drained fully, or the cucumber may have released moisture. Cool and drain the potatoes well, and pat the cucumber dry before adding it.
