Creamy Potato Salad
To make a firm, creamy potato salad, simmer skin-on waxy potatoes in salted water until a paring knife slides through with no resistance, then dress them while they are still warm so the vinegar and mustard absorb into the starch.
Temperature management is everything.
If you dress cold potatoes, the mayo just sits on the surface; if you dress them hot, they soak up the seasoning. Use waxy potatoes like Yukon Golds to ensure the cubes hold their shape.
- large stockpot
- colander
- mixing bowl
- paring knife
What goes in.
- 3 lbYukon Gold potatoes, cut into 1-inch cubes
- 1 cupfull-fat mayonnaise
- 2 tbspDijon mustard
- 1 tbspwhite wine vinegar
- 3hard-boiled eggs, chopped
- 1/2 cupcelery, finely diced
- 1/4 cupred onion, minced
- 1/4 cupfresh dill, chopped
- to tastekosher salt and black pepper
Seasoning from the inside out
Toss the drained, steaming hot potatoes with the vinegar, salt, and pepper first. This allows the potato flesh to drink in the acid before the heavier fats are added.
The method.
Boil the potatoes
Place cubes in cold water, salt it heavily, and bring to a simmer. Cook until tender, about 12 to 15 minutes.
The vinegar soak
Drain the potatoes well and return them to the warm pot. Immediately toss with vinegar, salt, and pepper while steam is still rising.
Mix the base
In a separate bowl, whisk the mayonnaise and Dijon mustard until smooth.
Combine
Fold the potatoes into the mayo mixture. Add the eggs, celery, red onion, and dill. Stir gently to avoid smashing the cubes.
Chill
Refrigerate for at least 30 minutes to allow the flavors to marry and the temperature to drop.
Other turns to take.
Bacon and Scallion
Fold in four strips of crispy, crumbled bacon and a handful of sliced scallions for smoke and bite.
Pickle-Forward
Add 1/4 cup of finely chopped dill pickles and a splash of their brine to the dressing.
When it doesn't go to plan.
Salt the boiling water like you would for pasta; this is your only chance to season the potato center.
Do not peel the potatoes if you want to maintain texture; the skins add a necessary structural bite.
If the salad looks too thick after chilling, stir in one tablespoon of water or pickle brine to loosen it.
The ones that keep coming up.
Can I use Russet potatoes?
It is best to avoid them. Russets are too starchy and will break down into mash once you stir in the dressing.
How long will this stay fresh?
It keeps well in an airtight container in the refrigerator for up to three days.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe