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Classic Potato Salad: The Ultimate Traditional Recipe for Summer Gatherings

Classic Potato Salad
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This Traditional Classic Potato Salad is a creamy, tangy, and satisfying side dish that’s perfect for picnics, BBQs, and family gatherings. Made with tender potatoes, crisp celery, pickles, and a rich mayo-mustard dressing, it’s a nostalgic favorite with just the right balance of flavors.

Ingredients

Scale

Serves 6-8

  • 2 lbs (900g) Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
  • 1 tsp salt (for boiling water)
  • 3 large eggs, hard-boiled and chopped
  • ½ cup celery, finely diced
  • ¼ cup red onion, finely diced (or soaked in cold water for 10 minutes to mellow)
  • ¼ cup dill pickles, chopped (plus 1 tbsp pickle juice)
  • ¾ cup mayonnaise (or half mayo, half Greek yogurt for a lighter version)
  • 2 tbsp yellow mustard (or Dijon for extra tang)
  • 1 tbsp apple cider vinegar or pickle juice
  • 1 tsp sugar (optional, balances acidity)
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • 2 tbsp fresh dill or parsley, chopped (optional)
  • Paprika or chives for garnish

Instructions

1. Cook the Potatoes

  • Place potato cubes in a large pot and cover with cold water by 1 inch.
  • Add 1 tsp salt to the water and bring to a boil.
  • Reduce heat to a simmer and cook for 12-15 minutes, or until potatoes are tender but still firm (a fork should pierce them easily without crumbling).
  • Drain and let cool slightly (but not completely—warm potatoes absorb dressing better).

2. Prepare the Dressing

  • In a large bowl, mix:
    • Mayonnaise, mustard, vinegar (or pickle juice), sugar (if using), salt, and pepper.

3. Combine Everything

  • Gently fold in the slightly cooled potatoes, eggs, celery, onion, pickles, and fresh herbs (if using).
  • Taste and adjust seasoning—add more salt, mustard, or pickle juice if needed.

4. Chill & Serve

  • Cover and refrigerate for at least 1 hour (best if chilled overnight for flavors to meld).
  • Sprinkle with paprika or fresh chives before serving.

Notes

  • Fridge: Keeps well for 3-4 days in an airtight container.
  • Food Safety: Don’t leave out for more than 2 hours (1 hour if it’s hot outside).

Nutrition

Find it online: https://recipes.gernarb.com/classic-potato-salad-the-ultimate-traditional-recipe-for-summer-gatherings/