Best Traditional Potato Salad Recipe: Easy & Delicious
Discover the perfect blend of tangy, salty, and sweet flavors in this creamy, crunchy, and fluffy potato salad that will elevate your next barbecue or picnic.
Potato salad is more than just a side dish – it’s a culinary masterpiece when done right. This recipe transforms humble ingredients into a show-stopping dish that’s light, flavorful, and unforgettable. Learn the secrets to achieving perfectly cooked potatoes and a dressing that strikes the ideal balance of flavors.
Many potato salads fall short due to common pitfalls, but we’ll address each one to ensure your salad is a crowd-pleaser:
Key Factors for Success
- Proper seasoning: Potatoes need ample seasoning throughout to avoid blandness when served cold.
- Optimal texture: We’ll show you how to achieve tender, fluffy potatoes that retain their shape.
- Flavorful dressing: Cold dishes require bolder seasoning, and we’ll create a perfectly balanced dressing.
Let’s dive into the techniques that make this potato salad exceptional.
Perfecting the Potato
The foundation of great potato salad lies in properly cooked potatoes. We’ll start with cold water to ensure even cooking and add vinegar to prevent overcooking. This method results in potatoes that are tender throughout with slightly broken edges, adding extra flavor to the dressing.
Choosing the Right Potato
Russet potatoes are the star of this recipe. Their granular, open texture absorbs seasonings better than waxy varieties, resulting in more flavorful bites throughout the salad.
Balancing Flavors
Our dressing combines mayonnaise, rice wine vinegar, whole grain mustard, and a variety of crunchy add-ins for a perfectly balanced flavor profile. The key is layering flavors throughout the cooking and mixing process.
Classic Potato Salad Recipe
Ingredients
- 4 pounds (1.8kg) russet potatoes, peeled and cut into 3/4 inch cubes
- Kosher salt
- 1/4 cup sugar (1 3/4 ounces; 50g), divided
- 6 tablespoons (90ml) rice wine vinegar, divided
- 3 ribs celery, finely diced (about 1 cup)
- 1 medium (8-ounce; 225g) red onion, finely diced (about 1/2 cup)
- 4 scallions, green parts only, thinly sliced (about 1/2 cup, optional)
- 1/4 cup fresh parsley leaves, washed and minced (optional)
- 1/4 cup chopped cornichons (see note)
- 2 tablespoons whole grain mustard (more or less to taste)
- 1 1/4 cups mayonnaise
- Fresh ground black pepper
Directions
- In a large saucepan, combine 2 quarts water, potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Bring to a boil over high heat, then reduce to a simmer. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Drain potatoes and spread on a rimmed baking sheet. Sprinkle with 2 tablespoons vinegar and allow to cool to room temperature, about 30 minutes.
- In a large bowl, mix remaining sugar, remaining vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise. Fold in cooled potatoes. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour and up to 3 days before serving.
Make-Ahead and Storage
This salad can be prepared 3 days in advance. Store in the refrigerator.
Recipe Notes
Cornichons are small salty pickles found in most grocery stores. If unavailable, regular dill pickles or pickle relish can be substituted.
Nutrition Facts (per serving) | |
---|---|
327 | Calories |
18g | Fat |
38g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 to 12 | |
Amount per serving | |
Calories | 327 |
% Daily Value* | |
Total Fat 18g | 22% |
Saturated Fat 3g | 14% |
Cholesterol 10mg | 3% |
Sodium 377mg | 16% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 4g | 15% |
Total Sugars 6g | |
Protein 5g | |
Vitamin C 14mg | 71% |
Calcium 42mg | 3% |
Iron 2mg | 10% |
Potassium 904mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |