Potato Salad
Creamy, tangy, and perfectly seasoned, this classic potato salad is a staple for any picnic or family gathering. Tender chunks of red or Yukon Gold potatoes are tossed with a flavorful dressing, crisp celery, zesty pickles, and fresh herbs for a satisfying, crowd-pleasing side.
| Cuisine | American |
| Category | Salad |
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Rest Time | 1 hour |
| Total Time | 1 hour 40 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Cut potatoes into 3/4-inch chunks. Place them in a large pot with 2 tsp of kosher salt and enough cold water to cover by 1 inch. Bring to a boil over high heat.
- 2
Reduce to a gentle simmer and cook until fork-tender, about 8 to 10 minutes.
- 3
While potatoes cook, prepare the mix-ins: peel and dice eggs, dice pickles or measure out relish, dice celery, mince shallot, slice scallions if using, and chop fresh herbs.
- 4
In a medium bowl, combine all prepared mix-ins with remaining 1/2 tsp kosher salt, mayonnaise, Dijon mustard, and 1 tbsp vinegar. Stir well to create the dressing.
- 5
Drain cooked potatoes thoroughly and spread them on a rimmed baking sheet in a single layer. Sprinkle the remaining 1 tbsp vinegar over them and let cool to room temperature, about 15 minutes.
- 6
Transfer cooled potatoes to the bowl with dressing. Fold gently to coat evenly. Taste and adjust seasoning with additional salt and black pepper as desired.
- 7
Cover and refrigerate for at least 1 hour or up to 1 day before serving to allow flavors to meld.
Nutrition Information
| Calories | 220 |
| Protein | 5g |
| Carbohydrates | 21g |
| Total Fat | 13g |
| Saturated Fat | 2.3g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 62mg |
| Sodium | 431mg |
| Potassium | 700mg |
| Fiber | 2.8g |
| Sugar | 2.7g |
| Vitamin A | 200IU |
| Vitamin C | 15mg |
| Calcium | 30mg |
| Iron | 1.5mg |
Recipe Notes
Potatoes – Yukon Golds give a creamy texture while red potatoes hold their shape beautifully. Peel or leave skin on based on your preference.
Eggs – Hard-boiled eggs add richness and a classic touch, but can be skipped for a lighter version.
Pickles – Dill spears give a tangy kick, sweet relish can be used for a milder flavor. Chop finely to integrate well.
Celery – Adds a crisp texture and freshness to the salad; feel free to adjust quantity for crunch preference.
Herbs – Fresh parsley and dill brighten the flavor. A mix provides balanced herbal notes.
Vinegar – Sprinkling vinegar over warm potatoes before mixing enhances flavor absorption.
Storage – Keeps well in the fridge for up to 2 days. Flavors intensify after chilling.
Adjust seasoning carefully, especially salt, since pickles and mustard contribute additional saltiness.
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