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Classic Potato Salad Recipe

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3.8 from 15 reviews

This Classic Potato Salad combines tender Yukon Gold potatoes with a creamy, tangy dressing made from mayonnaise, buttermilk, and mustard. Mixed with chopped hard boiled eggs, dill pickles, celery, and red onion, this side dish is perfect for picnics, barbecues, and family gatherings. The salad is cooled in the refrigerator to let the flavors meld beautifully.

  • Total Time: 35 minutes
  • Yield: 10 servings

Ingredients

Potatoes and Eggs

  • 3 pounds Yukon Gold Potatoes
  • 4 hard boiled eggs

Dressing

  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tablespoons yellow mustard (or half Dijon mustard)
  • Salt and pepper, to taste
  • Splash of pickle juice

Vegetables and Add-ins

  • 2 dill pickles, finely chopped
  • 2 ribs celery, chopped
  • 1/4 cup red onion, chopped

Instructions

  1. Boil and Chop Potatoes: Place the whole, unpeeled Yukon Gold potatoes in a large pot filled with water. Bring the water to a boil, then reduce the heat to a simmer and cook for 10 to 15 minutes until the potatoes are fork tender. Drain the water completely, cover the pot with a lid, and let the potatoes steam for an additional 5 to 10 minutes. Peel the potatoes if you prefer, then cut them into 1/2 inch chunks.
  2. Make Dressing: Separate the egg yolks from the whites of the hard boiled eggs and place the yolks in a separate bowl. Mash the yolks with a fork until crumbly. Stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper to taste, creating a creamy and tangy dressing.
  3. Assemble: Pour the dressing over the warm potatoes and gently stir to coat evenly. Chop the egg whites and add them to the potato mixture along with the chopped celery, red onion, and finely chopped dill pickles. Stir well to combine all ingredients. Cover the bowl and refrigerate for several hours to allow the flavors to meld and the salad to chill before serving.

Notes

  • Using Yukon Gold potatoes provides a creamy texture and buttery flavor; however, red potatoes can be used as an alternative.
  • Adjust the amount of mustard and pickle juice according to your taste preferences for tanginess.
  • For a lighter version, substitute mayonnaise with Greek yogurt or use a combination of both.
  • Make sure to refrigerate the potato salad for at least 2 hours to allow the flavors to fully develop.
  • Peeling the potatoes is optional and can be adjusted to your preference.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/classic-potato-salad-recipe/