Summertime is here and along with your favorite macaroni salad, baked beans, pasta salad, and bbq…a classic potato salad is a must for the season. There are so many varieties of potato salad out there, but I love a classic potato salad that has good texture and just the right amount of dressing coating each bite. Potato salad is the perfect dish for backyard entertaining, picnics, and potlucks because everyone loves it! My recipe for classic potato salad is one that you are going to be making time and time again.

As far as potatoes go, you will want to use a more waxy variety such as a Yukon gold or a red potato. I personally like Yukon golds, but either will work! You wouldn’t want to use a russet potato because they are too starchy and the texture of your potato salad won’t be as good. I also like to add plenty of eggs and crunchy veg to make it the perfect consistency texture wise. I whip up a simple dressing of mayo, dijon, vinegar, a bit of pickle juice (my secret), and plenty of salt and pepper.

Tender potatoes, crunchy celery, pickles, onion, boiled eggs, and a creamy dressing really come together to create a simple dish that is comforting and so delicious too. You can of course omit the pickles if you aren’t a fan, but I would still recommend adding the pickle juice to the dressing because it adds that little something extra to the recipe that takes it to the next level.

Besides the point that potato salad is delicious, I also love that potato salad can be made in advance, matter of fact, it’s better if it sits overnight. If you don’t have time to let it sit overnight, I at least recommend chilling it for a couple of hours so that the flavors can merry together.

Whether or not you are making this just for family or friends, one thing is for sure, everyone will be asking for the recipe. It’s just that good!

Ingredients:

3 Lbs. Yukon Gold Potatoes
2 Celery Stalks, Finely Diced
1/4 Cup Finely Diced Red Onion
1/2 Cup Finely Diced Dill Pickles
6 Boiled Eggs
1/2 Cup Mayonnaise
2 Tbsp. Dijon Mustard
1/4 Cup White Vinegar
1 Tbsp. Dill Pickle Juice
1 Tsp. Black Pepper
1 Tsp. Kosher Salt

Directions:

Dice potatoes into cubes and then place into cold water in a large pot and salt the water. Bring water to a boil and cook potatoes for 10-15 minutes until fork tender.
Drain the potatoes and return to hot pot to remove excess liquid and then pour out onto a baking sheet to cool.
Meanwhile in a large bowl combine celery, onion, pickles, and eggs.
Make the vinaigrette by combining mayonnaise, dijon, vinegar, pickle juice, salt, and pepper and whisk to combine.
Add in cooled potatoes to the other ingredients and then toss with the vinaigrette.
Chill in the fridge for at least two hours and serve.

If you love potato salad, then I know you are going to go crazy for this recipe! I can’t wait for you to give it a try for yourself!

Classic Potato Salad