Classic Creamy Potato Salad

This creamy potato salad has converted me from a skeptic to a devoted fan with its perfect balance of tangy dressing, tender potatoes, and crunchy mix-ins. The secret lies in cooking the potatoes just right and allowing the flavors to meld together in the refrigerator before serving.

I first made this recipe for a neighborhood potluck and returned home with an empty bowl and multiple requests for the recipe. Now it's my go-to contribution for family gatherings where my cousins hover near the serving table waiting for me to set it down.

Ingredients

• Yukon gold potatoes: chosen specifically for their buttery flavor and ability to hold their shape after cooking
• Sweet pickle relish: adds the perfect tangy sweetness without needing to chop pickles yourself
• Apple cider vinegar: provides brightness that cuts through the richness of the mayonnaise
• Dijon mustard: delivers depth and complexity compared to yellow mustard
• Celery seed: offers concentrated celery flavor that permeates the entire salad
• Red onion: contributes a beautiful color contrast and mild sharpness that balances the creaminess
• Hard boiled eggs: add protein and a velvety texture that complements the potatoes

Step-by-Step Instructions

Boil the Potatoes Properly:

Cut your Yukon golds into consistent three-quarter inch pieces to ensure even cooking. The key is adding the potatoes to cool water first then bringing to a boil rather than dropping them into already boiling water which can lead to uneven cooking. Watch them carefully after adding salt and test frequently with a fork. They should offer slight resistance but not be hard in the center. Overcooked potatoes will turn your salad mushy.

Cool the Potatoes Completely:

Allow the well-drained potatoes to cool for at least 20 minutes. This cooling period is crucial as hot potatoes will absorb too much dressing and become soggy. They should be cool enough that steam is no longer visible but not cold from the refrigerator which would prevent proper dressing absorption.

Mix the Dressing Thoroughly:

Whisk the mayonnaise until smooth before adding other ingredients to prevent lumps. The combination of sweet pickle relish with tangy vinegar creates the signature flavor profile. Make sure the celery seed is evenly distributed throughout as it tends to clump. The dressing should have a pourable consistency but still coat the back of a spoon.

Combine With Care:

Fold the dressing into the cooled potatoes using a rubber spatula with a gentle lifting motion rather than stirring vigorously. Add the celery and onion next allowing their flavors to meld before incorporating the delicate eggs last with minimal mixing to maintain their texture.

The celery seed in this recipe is my secret weapon ingredient. Most people can't identify it specifically but always comment on the unique flavor it brings. My grandmother taught me this trick when I was twelve and helping in her kitchen during summer visits. She would let me taste the dressing before and after adding it to demonstrate its transformative power.

Make-Ahead Tips

This potato salad truly benefits from being prepared in advance. Make it up to two days before serving for optimal flavor development. The dressing will continue to penetrate the potatoes making each bite more flavorful. Just be sure to keep it properly refrigerated in an airtight container and give it a gentle stir before serving.

Troubleshooting Guide

If your potato salad seems dry after refrigeration add a tablespoon of mayonnaise mixed with a teaspoon of pickle juice and fold gently to refresh the moisture level. For potatoes that turned out too soft try adding extra celery for crunch or stir in a quarter cup of finely diced bell pepper to introduce texture. When the salad tastes flat brighten it with an extra splash of vinegar or a squeeze of fresh lemon juice.

Serving Suggestions

While this potato salad pairs beautifully with traditional barbecue fare like grilled chicken and burgers it also makes an excellent companion to roasted meats in cooler months. Try serving it alongside a holiday ham or roast turkey for a welcome change from hot sides. For a light lunch place a scoop atop a bed of mixed greens with sliced tomatoes and cucumber.

Variations Worth Trying

For a German twist substitute the pickle relish with two tablespoons of whole grain mustard and add warm bacon right before serving. Create a Mediterranean version by using olive oil for half the mayonnaise and adding chopped olives capers and fresh dill. Spice lovers can incorporate a finely minced jalapeño and smoked paprika for a southwestern flavor profile that pairs wonderfully with grilled meats.

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Recipe FAQs

→ Can I make this potato salad ahead of time?

Yes! This potato salad actually tastes better on the second day after the flavors have had time to meld. It can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving.

→ Do I need to peel the Yukon gold potatoes?

Peeling is optional with Yukon gold potatoes. Their thin skin is tender and flavorful, so many people prefer to leave it on for added texture and nutrition. Just be sure to wash the potatoes thoroughly before chopping.

→ What's the secret to preventing mushy potatoes?

The key is to check the potatoes frequently while boiling and remove them from heat as soon as they're just tender when pierced with a fork. Typically this takes 6-9 minutes for ¾-inch potato pieces. Also, allowing the potatoes to cool before adding the dressing helps them maintain their structure.

→ Can I substitute the mayonnaise for something else?

Yes, you can substitute half or all of the mayonnaise with Greek yogurt for a tangier, lighter version. Some people also use sour cream or a combination of mayo and sour cream for different flavor profiles.

→ What makes this potato salad tangy?

The tanginess comes from a combination of apple cider vinegar, Dijon mustard, and sweet pickle relish in the dressing. These ingredients create a balanced flavor that cuts through the creaminess of the mayonnaise.

→ Can I add other vegetables to this potato salad?

Absolutely! Common additions include diced bell peppers, chopped green onions, grated carrots, or fresh herbs like dill or parsley. Just keep the ratios balanced so the additional ingredients complement rather than overwhelm the potatoes.