Classic Potato Salad
This traditional potato salad is as vintage as they come, and this recipe has all the classic components: soft but not mushy potato pieces, a creamy dressing with a kick and crunch from the celery and onion. It's easy to customize to your liking and will never disappoint.
Servings 4 servings
Ingredients
For the potato salad:
- 2 pounds baby potatoes
- ½ cup chopped celery
- ⅓ cup chopped dill pickles or relish
- ¼ cup finely chopped onion I use red for color, but yellow works just fine
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped chives or fresh parsley
- ⅓ teaspoon salt
- Black pepper to taste
For the creamy dressing:
- 5 tablespoons mayonnaise
- 2 tablespoons buttermilk or natural yogurt
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon of pickle juice optional
Instructions
For the potatoes:
- Boil potatoes in their skins in a large pot of salted water adding a splash of vinegar. This helps the potatoes to hold their shape better. Cook for 7-8 minutes when the water boils or until they are fork-tender (can easily be pierced with a knife or fork).
- Drain well. You can also run them under cold water for a few seconds to cut the cooking. If you want to peel them, do so as soon as you can and cut them in pieces. Or leave them with the skin on and into ½-1 inch pieces.
- Transfer the cooked potatoes to a shallow platter or dish, drizzle with 1-2 tablespoons of vinegar and stir lightly. Leave them untouched until they’re at room temperature.
For the potato salad dressing:
- Mix all ingredients in a medium bowl. Taste and adjust seasonings if needed.
- If making ahead keep it refrigerated in an airtight container or covered bowl.
To assemble:
- Place the cooled potatoes in a large mixing bowl. Add the chopped red onion, celery, pickles or relish, half of the chives or parsley and some black pepper.
- Drizzle over some of the salad dressing, stir to mix, taste and adjust for salt or other ingredients.
- Cover the bowl with plastic wrap and chill in the fridge for a few hours. Stir lightly again before serving, sprinkled with the rest of the chives or parsley.
- Refrigerate leftovers, covered.
Notes
Two secrets to avoid mushy potatoes: add a splash of vinegar to the cooking water and, after draining the potatoes, transfer them to a shallow dish, drizzle with vinegar and oil and let them cool. Don't touch them until they're at room temperature. If you start mixing and handling them too much, they'll turn mushy. And if you add all the dressing while hot, the final result will not be good.
Make ahead: this salad recipe benefits from being assembled and refrigerated a few hours before serving. This will meld the flavors and make it more flavorful.