Traditional Creamy Potato Salad
A reliable potato salad relies on the texture of the potato holding its shape rather than turning into mash. When dressed at the right temperature, the components meld into a cohesive side that tastes better the next day.
Choose the right potato for the job.
Use waxy potatoes like Yukon Gold or red skin. They contain less starch and won't crumble into a paste when tossed with the dressing.
- large stockpot
- colander
- large mixing bowl
- sharp chef's knife
What goes in.
- 2.5 lbYukon Gold potatoes, scrubbed
- 3 tbspapple cider vinegar
- 1 cupmayonnaise
- 1/4 cupyellow mustard
- 3hard-boiled eggs, chopped
- 2celery stalks, diced small
- 1/2 cupred onion, minced
- 1/4 cupfresh dill, chopped
- to tastekosher salt and black pepper
Dress while steaming
Toss the cubed potatoes with vinegar and a pinch of salt the moment they leave the pot. The residual heat opens the potato cells, ensuring the seasoning goes deep inside instead of sitting on the surface.
The method.
Boil the potatoes
Place potatoes in a pot and cover with cold, salted water. Bring to a boil and cook until a knife slides through with zero resistance, about 15-20 minutes.
Initial seasoning
Drain the potatoes and let them steam dry in the colander for 3 minutes. While hot, cube them into bite-sized pieces and toss immediately with the vinegar and half the salt.
Cool and mix
Let the potatoes reach room temperature. In a separate bowl, whisk together the mayonnaise, mustard, pepper, and remaining salt.
Combine
Fold the cooled potatoes, chopped eggs, celery, onion, and dill into the mayonnaise mixture. Use a rubber spatula to turn the ingredients gently to avoid breaking the potato cubes.
Other turns to take.
Bacon and Scallion
Fold in four strips of crispy, crumbled thick-cut bacon and replace the dill with sliced green onion tops.
Pickle-Heavy
Add 1/3 cup of finely diced dill pickles and a tablespoon of the brine to the dressing for a sharper, acidic profile.
When it doesn't go to plan.
Salt your boiling water aggressively; the potato needs to absorb the seasoning from the start.
If the salad looks too dry after an hour, add a splash of pickle juice or water to loosen the mayonnaise.
Chill the final salad for at least two hours before serving to let the flavors settle.
The ones that keep coming up.
Can I leave the skins on?
Yes, especially if using thin-skinned red potatoes. It adds texture and looks more rustic.
Why did my potatoes turn to mush?
The potatoes were likely overcooked or you stirred too vigorously once the mayonnaise was added.
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