Creamy Potato Salad
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Creamy Potato Salad
This creamy potato salad is the cookout classic, with tender potatoes, a tangy mayo dressing, and the crunch of celery and onion. The key is seasoning the warm potatoes so they soak up flavor, then folding in the dressing once they cool. It feeds eight and only gets better after a few hours in the fridge. Make it the morning of your gathering.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt, for the cooking water
- 2 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 celery stalks, finely diced
- 1/2 cup diced red onion
- 1/4 cup chopped dill pickles
- 4 hard-boiled eggs, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill
Directions
- Put the potatoes in a large pot, cover with cold water, and add the salt. Bring to a boil and cook until fork-tender, about 12 to 15 minutes.
- Drain well and transfer to a large bowl. While still warm, drizzle with the apple cider vinegar and let cool 15 minutes.
- In a small bowl, stir together the mayonnaise and mustard.
- Add the celery, red onion, pickles, eggs, salt, and pepper to the cooled potatoes. Fold in the dressing until evenly coated.
- Stir in the fresh dill. Taste and adjust the salt.
- Cover and chill at least 2 hours before serving so the flavors meld.
Tips and variations
- Season the potatoes with vinegar while they are still warm so they absorb the tang.
- Yukon Gold potatoes hold their shape and turn creamy. Avoid starchy russets, which fall apart.
- Chill the salad for a couple of hours before serving. The flavor deepens as it sits.
- For extra richness, fold in a chopped hard-boiled egg or a spoon of sour cream.
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Common questions
- What potatoes are best for potato salad
- Yukon Gold or other waxy potatoes hold their shape and turn creamy. Russets are too starchy and tend to fall apart.
- Why add vinegar to warm potatoes
- Warm potatoes absorb the vinegar and season from the inside, which keeps the finished salad from tasting flat.
- Can I make potato salad ahead
- Yes. It is best made a few hours ahead so it can chill and the flavors meld. It keeps for up to 3 days, covered, in the fridge.
- How do I keep potato salad food-safe
- Keep it cold. Refrigerate until serving and do not leave it out at room temperature for more than 2 hours.
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