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How to Make Potato Salad

Name: How to Make Potato Salad
Ingredients: waxy potatoes Yukon Gold or red potatoes; 3/4 cup mayonnaise; 1 tablespoon yellow mustard; 1 tablespoon white vinegar; salt salt; pepper pepper

Boil waxy potatoes until fork-tender, cool them completely, then mix with mayonnaise, mustard, and your chosen add-ins. The secret is using the right potatoes and not overdressing while warm, which turns everything to mush.

Total time: 2 hr
Hands-on: 30 min
Difficulty: Easy

Ingredients

waxy potatoes Yukon Gold or red potatoes
3/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon white vinegar
salt salt
pepper pepper

Step by step

Choose and prepare the potatoes. Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape. Scrub them clean and cut into 1-inch cubes. Leave the skin on for texture and color.
Boil the potatoes. Start them in cold, salted water. Bring to a boil, then reduce to a gentle simmer. Cook 12-15 minutes until a fork slides in easily but they don't fall apart. Test early and often.
Cool completely. Drain immediately and spread on a rimmed baking sheet. Let them cool to room temperature, about 30 minutes. Warm potatoes will make your dressing watery.
Make the dressing. Mix 3/4 cup mayonnaise with 1 tablespoon yellow mustard and 1 tablespoon white vinegar. Season with salt and pepper. Start with less dressing than you think you need.
Combine and fold. Add cooled potatoes to a large bowl. Pour dressing over and fold gently with a rubber spatula. Add hard-boiled eggs, celery, or onion now if using.
Rest and adjust. Refrigerate for at least 1 hour. Taste and add more dressing, salt, or vinegar as needed. Potatoes absorb flavors as they sit.

Tips & troubleshooting

Never rinse cooked potatoes with cold water. It makes them waterlogged and bland.
Add a splash of vinegar to the hot potatoes before cooling. They'll absorb more flavor.
Cut all your add-ins to roughly the same size as your potato pieces.
Make it the day before serving. The flavors develop overnight.
If it looks dry after sitting, add more mayo rather than water or milk.

Variations

German Style. Use a warm vinegar and oil dressing instead of mayo. Add bacon and fresh herbs like parsley or chives.
Southern Style. Add sweet pickle relish, hard-boiled eggs, and a touch of sugar to the dressing. Some folks add a little pickle juice too.
Herb Garden. Mix in fresh dill, parsley, and chives. Use half mayo and half sour cream for the dressing base.
Mustard Forward. Use equal parts mayo and whole grain mustard. Add capers and fresh tarragon for a sharper flavor.

Questions

Can I make potato salad ahead of time?: Yes. It actually tastes better the next day. Make it up to 3 days ahead and store covered in the refrigerator. Give it a gentle stir before serving.
Why does my potato salad fall apart?: You either overcooked the potatoes or used the wrong type. Russets are too starchy and break down. Stick with waxy varieties and test for doneness frequently.
Should I peel the potatoes?: Not necessary. The skin adds color, texture, and saves time. Just scrub them well before cooking.
How long does potato salad keep?: 3-4 days in the refrigerator. If it smells off or looks watery, toss it. Always keep it cold until serving.
Can I use sweet potatoes instead?: You can, but it becomes a different dish entirely. Sweet potatoes are softer and sweeter. Treat them more gently and use less dressing.