Nother is nothing more American than a good potato salad recipe. It's a delicious way to serve up the ordinary potato with extra flavor and pairs wonderfully alongside everything from fried chicken to burgers on the grill. This is one recipe that is a sure hit with anyone at your dinner table, and it easily makes meal times better. Follow this recipe to make your own batch of tasty potato salad that is sure to fit any weekend barbecue menu.
American Potato Salad Recipe
There are many different versions of potato salad to choose from, but one stands the test of time. That's the classic potato salad that includes the basics of mayonnaise and mustard dressing with a hint of dill and onion. This is simple, has great flavor, and is an easy choice to pair with any meal, but especially nicely with things like the oven-baked BBQ ribs, blackened chicken breast, or even this slow cooker pulled chicken.
What's the Best Potato for Potato Salad?
Having made potato salad with probably every type of potato imaginable, I can say that a Russet potato is an excellent choice as it will tenderize nicely, but not turn mushy like some. In this instance, the potato salad should be chunky, not mashed, but if you want a smooth option you can mash the potatoes by cooking them just a bit longer.
If you don't have Russet potatoes on hand, you can make this recipe with a Yukon Gold or just a basic red potato. All will have slightly different textures, but will still provide you with a tasty option for making this classic barbecue side dish.
Should I Peel Potatoes Before Boiling for Potato Salad?
In our house, we wash them well but never peel potatoes. We all happen to like the skin left on, but for this recipe, it's common and expected that you peel the potatoes. Whether you do it before or after boiling is up to you, but if you are boiling them already cut into pieces, it is just easier to peel ahead of time.
Should you decide to boil them whole, you can easily peel them after boiling, then cut them into cubes. Both methods work well, but the easiest way is to use a good sharp vegetable peeler to remove before you cook.
Why Does Potato Salad Get Watery?
There are two common reasons this can happen. The first is that you don't allow your potatoes to cool properly before mixing the ingredients and refrigerating them. It can create condensation that will then drip down into the mixture and make it appear water. The other issue is just using too much liquid in the dressing. If you add too much vinegar to the potatoes, it will often separate and be watery.
Can I Freeze Leftover Potato Salad?
While you can technically freeze potato salad for later, it is one dish that does not thaw as well as others. I have never done so, but have seen others who did this and had no issues with it once thawed.
To freeze the potato salad, place in a freezer storage bag, then flatten it out and squeeze out any excess air. Label the bag with the recipe and date, then store flat stacked on top of each other in the freezer for up to 4 months.
To thaw and eat the frozen potato salad, leave it in the refrigerator overnight. Dump the mixture into a bowl and stir well to fluff. Sometimes you will find the salad may be slightly discolored. Other times, the texture will be off and it will be a bit mushy or even watery. So, while it is possible, it's not really a recommendation to do so.
How Long Does Potato Salad Keep Refrigerated?
Potato salad is usually safe to eat if refrigerated for up to 5 days. The older it is, the more likely it will discolor or get watery, so it is best in the first 2-3 days, but still perfectly safe to eat up to 5 days after making. Be aware, however, that if adding eggs to your potato salad, you may want to verify their cooking date and how long they would be good to eat. Usually, they are fine for up to 5 days, but if purchasing already boiled, you may want to double-check before adding them directly into the potato salad.
Do I Have to Add Eggs to My Potato Salad?
No. If you are like some in my family, you can easily skip the eggs in the mixture. While I don't like them, my husband does, so we have them on the side so he can add them to the potato salad when served. This is a great compromise for families who have a few pickier eaters at the dinner table.
- Russet potatoes
- White vinegar
- Dill relish
- Red onion
- Green onion
- Black pepper
- Hard-boiled eggs
Handy Kitchen Tools
- Large stockpot
- Vegetable peeler
- Chefs knives
- Cutting board
- Vegetable chopper
- Serving bowls with lids
How do You Make Potato Salad from Scratch?
Peel your potatoes and then cut into ½"-¾" chunks then place into a large saucepan. Add water to the saucepan so that the potatoes are submerged with at least 1" of water above the potatoes.
Bring to a boil over medium-high heat.
Once boiling, add 1 tablespoon salt, then reduce the heat to medium and simmer for 8-10 minutes, until the potatoes are tender but not mushy.
If adding eggs, boil to your preferred doneness and set aside to cool before peeling.
Drain the potatoes, then pour into a large bowl.
Add in the vinegar, toss to coat, then let sit for 20-minutes to cool.
To the potatoes, add the celery, mayonnaise, dill pickle relish, red onion, green onion, fresh dill, mustard, remaining salt, black pepper, paprika, and stir to combine.
If desired, add chopped eggs and stir to incorporate.
Taste and add additional salt and black pepper if desired.
Cover the potato salad and refrigerate for at least 1 hour prior to serving.
Garnish with additional green onion, fresh dill, or a sprinkle of paprika if desired.
More Side Dish Recipes
Need more ideas for tasty sides? Check out some others we love listed below. Perfect for your next barbecue day or weeknight grilled burger meal!
- Crispy Seasoned Cottage Fries Recipe
- Cold Pasta Salad with Italian Dressing
- Crispy Baked Zucchini Chips
- Southern Style Baked Macaroni and Cheese Recipe
- 2 ½ lb Russet potatoes
- 1 tbsp salt plus ¾ tsp, divided
- 2 tbsp white vinegar
- 3 stalks celery, finely diced
- ½ small red onion, finely diced
- ½ cup mayonnaise
- ¼ cup dill pickle relish
- 3 green onions, diced
- 1 tbsp fresh dill, chopped
- 2 tsp yellow mustard
- ½ tsp black pepper
- ½ tsp paprika
- 2 hard boiled eggs, diced
- Peel your potatoes and then cut into ½"-¾" chunks then place into a large saucepan. Add water to the saucepan so that the potatoes are submerged with at least 1" of water above the potatoes.
- Bring to a boil over medium-high heat.
- Once boiling, add 1 tablespoon salt, then reduce the heat to medium and simmer for 8-10 minutes, until the potatoes are tender but not mushy.
- If adding eggs, boil to your preferred doneness and set aside to cool before peeling.
- Drain the potatoes, then pour into a large bowl.
- Add in the vinegar, toss to coat, then let sit for 20-minutes to cool.
- To the potatoes, add the celery, mayonnaise, dill pickle relish, red onion, green onion, fresh dill, mustard, remaining salt, black pepper, paprika, and stir to combine.
- If desired, add chopped eggs and stir to incorporate.
- Taste and add additional salt and black pepper if desired.
- Cover the potato salad and refrigerate for at least 1 hour prior to serving.
- Garnish with additional green onion, fresh dill, or a sprinkle of paprika if desired.
For a little additional flavor, substitute the yellow mustard with stone ground or dijon mustard.
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Amount Per Serving: Calories: 346Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 70mgSodium: 571mgCarbohydrates: 43gFiber: 5gSugar: 3gProtein: 8g