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There’s nothing like a picnic with some juicy burgers, savory baked beans, and a classic potato salad recipe. The combination of those three things together equal summer at our house! Looking for a healthy potato salad? Try this one!
Classic Potato Salad Recipe
Easy Potato Salad is a staple at all of our family gatherings.
I’ve found over the years that there are many different types of potato salad, and each person seems to have their own liking. Whether it is mustard, mayo, full of veggies, no veggies…everyone needs a classic potato salad recipe for those summer gatherings!
How do you make traditional potato salad?
The traditional potato salad recipe I grew up with was not all that different than the classic potato salad recipe with mustard that my husband’s family grew up with. The recipe that I attached onto was this one called All-American Potato Salad from my hubby’s Great Aunt, and I found it in a family recipe book his aunt gave us for a wedding gift. (By the way…a family recipe book is a great idea for a wedding gift. I’ve loved having those family recipes right on hand!)
This recipe is fairly simple.
Potatoes, eggs, cucumber and dressing.
And because it is so simple, the kids even like it. 🙂
What potatoes are best for potato salad?
Red potatoes work the best for potato salad because they hold their shape well during the boiling process. Don’t have red potatoes? Use an all-purpose round white potatoes. Russet potatoes will soften a lot during cooking so although they tastes good, they won’t hold their shape as you mix the salad.
Do you cut the potatoes before boiling them to make potato salad?
This classic potato salad recipe without celery is my favorite because it is full of….Potatoes!! We wash our potatoes, peel them, then chop them into 1 inch cubes. Then we boil them. This has always been the easiest way for us!
What goes in potato salad?
Many people will add celery, onion or even pickles to potato salad. Feel free to add whatever veggies you’d like! We stick with just potatoes, eggs and cucumber.
Watch us make this easy summer side dish!
Classic Potato Salad Recipe
There's nothing like a picnic with some juicy burgers, savory baked beans, and a classic potato salad recipe. This recipe equals summer at our house!
Servings 12 servings
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Ingredients
- 5 pounds potatoes
- 6 large eggs
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 tablespoon yellow mustard
- 1 1/2 cups salad dressing Miracle Whip or mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon ground black pepper
- 1 1/2 cups diced cucumber
Instructions
Wash, peel and cut potatoes into bite-size pieces.
In a large pot, bring water to a boil. Add potatoes and cook until the potatoes are tender (15-20 minutes depending on the size of the potato chunks.). Drain the potatoes and put them in a large bowl.
Put the eggs in another saucepan and add water to cover them. Bring the water to a boil, and then let the water and eggs boil gently for 5 minutes.
Drain the eggs and cover them with ice cold water. Allow the eggs to sit in the cold water while you mix up the dressing.
For the dressing, combine the sugar, salt, mustard, salad dressing, vinegar and pepper. Mix until completely combined. Set aside.
Once the eggs are cool enough to touch, drain the water. Peel the eggs and dice them, then add them to the potatoes.
Pour the dressing over top the eggs and potatoes and mix until the potatoes are covered.
After the salad is completely cooled, add the diced cucumber. If you add this while the potatoes are still warm, it will soften the cucumber.
Refrigerate until ready to serve.
Video
Notes
If you'd like a little more crunch to your potato salad, add some celery or onion!
Nutrition
Calories: 223kcal | Carbohydrates: 28g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 748mg | Potassium: 862mg | Fiber: 4g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 22.2mg | Calcium: 77mg | Iron: 6.7mg
Course Salad, Side, Side Dish
Have you tried this recipe?
Share a review below or share on Instagram with the tag #tastesoflizzyt.
FAQs
Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined. For best flavor, chill potato salad in the refrigerator until chilled or overnight before serving.
How to make a potato salad Jamie Oliver? ›
Method
- Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
- Whisk the mustard with the vinegar and slowly add the olive oil. ...
- Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
Yes, potato salad gets even better if left to sit overnight in the fridge. The flavors combine and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.
How to make potato salad Martha Stewart? ›
Directions
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs.
Why does my potato salad taste bland? ›
Forgetting To Salt The Water
Just as you would with pasta, seasoning the water is the only way to flavor the potatoes themselves. The vegetable absorbs the water it's cooked in, so if you just boil them in unseasoned water, you'll end up with tasteless taters that no amount of mayo, herbs, or bacon bits can help.
How to make potato salad with Mary Berry? ›
For the salad, combine oil, mustard, sugar, and vinegar in a large bowl. Add the hot potatoes, season with salt and pepper, and set aside to cool. After that, you can mix in the mayonnaise, spring onions, radishes, and celery. Adjust the seasoning to your taste and add the remaining lemon juice.
What goes bad first in potato salad? ›
But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes.
What is potato salad dressing made of? ›
Mix mayonnaise, sour cream, onion, ketchup, mustard, and Worcestershire sauce together until well combined; season with salt and pepper. Refrigerate until ready to toss with potatoes.
Is it better to boil potatoes whole or cut up for potato salad? ›
Unpeeled potatoes.
The thin skins are usually tender after cooking and add color to the potato salad. Dice unpeeled potatoes into uniformly-sized pieces. Place in cold water, bring to a boil, then simmer until tender.
Some people say potato salad tastes better the next day. Even if you're not in that camp, you need to allow about one hour for the potatoes to cool before adding the mayonnaise.
What do you serve with potato salad? ›
- Baked beans.
- Cole slaw.
- Loaded potato salad recipe.
- Corn on the cob.
- Collard greens.
- Candied carrots.
- Macaroni salad.
- Grilled veggie skewers.
There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.
Does potato salad contain vinegar? ›
One of the biggest flavoring secrets to the success of this recipe is white vinegar. That's why I add a few hearty splashes of white vinegar to the cooked potatoes giving the salad its secret and subtle flavor punch. Add the vinegar while the potatoes are still warm so they absorb the vinegar's zing while they cool.
How many days is homemade potato salad good for? ›
Blame it on the bad bacteria that grow rapidly when food remains in the danger zone between 40°F and 140°F for more than two hours. 2 This means that potato salad made without mayo isn't exempt from these time and temp guidelines. Bottom Line: When stored safely, fresh potato salad should keep for up to five days.
How good is homemade potato salad good for? ›
Blame it on the bad bacteria that grow rapidly when food remains in the danger zone between 40°F and 140°F for more than two hours. 2 This means that potato salad made without mayo isn't exempt from these time and temp guidelines. Bottom Line: When stored safely, fresh potato salad should keep for up to five days.
Do you have to wait for potatoes to cool before making potato salad? ›
Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.
How do you make potato salad not watery? ›
Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.
