Name: Classic Potato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 pounds Yukon gold potatoes; 2 tablespoons finely chopped fresh chives (plus more for garnish); 2 tablespoons finely chopped fresh flat-leaf parsley leaves (plus more for garnish); 0.75 cup diced Persian cucumbers; 0.75 cup diced pickles ((sweet or dill)); 4 hard boiled eggs (roughly chopped); 5 to 6 radishes (thinly sliced, plus more for garnish); 0.5 cup mayonnaise; 2 tablespoons extra-virgin olive oil; 1 tablespoon stone-ground mustard; 0.25 cup pickle brine; 0.5 teaspoon kosher salt; Freshly cracked black pepper

Hello, friend! Avery Collins here, from my little kitchen in Portland. Today, we’re making something truly special: a classic potato salad. This isn’t just any potato salad recipe; it’s the kind that evokes memories of sunshine, laughter, and good company. It’s the potato salad you crave at every picnic, BBQ, and potluck. And trust me, once you try this, you’ll understand why it’s a summer staple. The best part? It’s incredibly easy to make, and the vibrant flavors will have everyone asking for seconds!

My journey with potato salad started like many things in my life – with a need for something real, something nourishing. Store-bought versions always left me wanting, lacking that homemade love. So, I set out to create the perfect potato salad recipe, one that feels as good as it tastes. This recipe is the culmination of those efforts – a creamy, tangy, and utterly delicious celebration of simple ingredients.

Why You’ll Love This Potato Salad Recipe

This potato salad is more than just a side dish; it’s an experience. Here’s why you’ll adore it:

Creamy and Tangy: The dressing is a perfect balance of creamy mayonnaise and tangy pickle brine, creating a flavor explosion in every bite.
Perfect Texture: The potatoes are cooked just right – tender but not mushy – providing the ideal base for all the other delicious ingredients.
Fresh and Vibrant: The addition of fresh chives, parsley, cucumbers, and radishes adds a burst of freshness and color to the salad.
Easy to Make: This potato salad recipe is straightforward and simple, perfect for beginner cooks and seasoned pros alike.
Customizable: Feel free to adjust the ingredients and proportions to suit your taste preferences. Want more tang? Add more pickle brine! Prefer a sweeter salad? Use sweet pickles!

I know what you think – there are a million potato salad recipes out there. But trust me, this one is different. It’s made with love, care, and the best ingredients. It’s the kind of potato salad that makes you feel good from the inside out.

Ingredients You’ll Need

Here’s what you’ll need to gather. Remember, using high-quality ingredients makes all the difference.

3 pounds Yukon gold potatoes
2 tablespoons finely chopped fresh chives, plus more for garnish
2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus more for garnish
¾ cup diced Persian cucumbers
¾ cup diced pickles, (sweet or dill)
4 hard boiled eggs, roughly chopped
5 to 6 radishes, thinly sliced, plus more for garnish
½ cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon stone-ground mustard
¼ cup pickle brine
½ teaspoon kosher salt
Freshly cracked black pepper

How to Make Classic Potato Salad: Step-by-Step

Ready to get started? Here’s how to make this delightful potato salad.

Cook the Potatoes: Bring a large pot of salted water to a rapid boil over high heat. Scrub and clean potatoes. Leaving the skin on, cut potatoes into 1½-inch pieces. Add to the boiling water and cook until they can be pierced with a fork, about 10 minutes. Drain and run under cold water to stop them from continuing to cook. Let cool completely.
Make the Dressing: In a small bowl, whisk together the mayonnaise, olive oil, mustard, pickle brine, salt, and pepper to taste until smooth. This is where the magic happens! Adjust the seasonings to your liking. If you prefer a sweeter dressing, add a touch of honey or maple syrup.
Combine Ingredients: In a large bowl, combine the cooled potatoes, chives, parsley, cucumbers, pickles, eggs, and radishes. Make sure the potatoes are completely cool before adding the other ingredients, or they might get mushy.
Dress the Salad: Pour the dressing over the salad and gently toss with a large spoon until the potatoes are completely coated. Be gentle so you don’t break the potatoes.
Garnish and Serve: Garnish with extra chives, parsley, and radishes before serving. This adds a pop of color and freshness to the salad.

That’s it! You’ve just made the most delicious classic potato salad. It’s ready to serve immediately, but it tastes even better if you let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Pro Tips for the Best Potato Salad

Here are a few of my tried-and-true tips to elevate your potato salad game:

Choose the Right Potatoes: Yukon gold potatoes are my go-to for potato salad because they have a creamy texture and hold their shape well when cooked. Red potatoes are another great option. Avoid russet potatoes, as they tend to be too starchy and can become mushy.
Don’t Overcook the Potatoes: The key to perfect potato salad is to cook the potatoes until they are tender but not mushy. Test them with a fork – they should be easily pierced but still firm.
Cool the Potatoes Completely: Before adding the dressing, make sure the potatoes are completely cool. This will prevent the dressing from becoming watery and will help the salad stay fresh longer.
Use Fresh Herbs: Fresh chives and parsley add a burst of flavor and freshness to the salad. If you don’t have fresh herbs on hand, you can use dried herbs, but be sure to use less, as dried herbs are more concentrated.
Taste and Adjust: The most important tip is to taste and adjust the seasonings to your liking. Add more salt, pepper, or pickle brine as needed. Don’t be afraid to experiment and make it your own!

Common Mistakes to Avoid

Even the best cooks make mistakes sometimes. Here are a few common pitfalls to avoid when making potato salad:

Overcooking the Potatoes: As mentioned earlier, overcooked potatoes will turn mushy and ruin the texture of the salad.
Using Too Much Dressing: Adding too much dressing can make the salad heavy and greasy. Start with a smaller amount and add more as needed.
Not Seasoning Properly: Seasoning is key to bringing out the flavors of the salad. Don’t be afraid to add salt, pepper, and other spices to taste.
Serving Too Warm: Potato salad is best served chilled. If you serve it too warm, the flavors will be less pronounced, and the texture will be less appealing.

Potato Salad Variations

One of the best things about potato salad is that it’s so versatile! Here are a few variations to try:

Radish Potato Salad With Creamy Dill Dressing: Add a generous amount of fresh dill to the dressing for a bright and herbaceous flavor. This pairs beautifully with the radishes.
Creamy Potato Salad With Radishes: Increase the amount of radishes for a peppery kick and vibrant color.
Potato Salad With Radishes And Chives: Double the amount of chives for an extra oniony flavor.
Spicy Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
Vegan Potato Salad: Use vegan mayonnaise and omit the eggs for a delicious vegan version.
Sweet Potato Salad: Use sweet potatoes instead of Yukon gold potatoes for a sweeter and more nutritious salad.

Feel free to get creative and experiment with different ingredients and flavors. The possibilities are endless!

How to Store Potato Salad

Potato salad is best stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. Be sure to label the container with the date so you know when it was made.

It’s important to note that potato salad should not be left at room temperature for more than two hours, as this can increase the risk of bacterial growth. If you’re serving it outdoors, keep it chilled in a cooler with ice packs.

Frequently Asked Questions (FAQ)

Here are some common questions about potato salad:

Can I make potato salad ahead of time? Yes, you can make potato salad a day or two in advance. In fact, it often tastes better after it has had time to chill in the refrigerator and the flavors have melded together.
Can I freeze potato salad? I don’t recommend freezing potato salad, as the texture can change and become watery when thawed.
What if my potato salad is too dry? If your potato salad is too dry, add a little more mayonnaise or pickle brine until it reaches the desired consistency.
What if my potato salad is too watery? If your potato salad is too watery, drain off any excess liquid and add a little more mayonnaise to thicken it up.
Can I use different types of pickles? Absolutely! Feel free to use your favorite type of pickles, whether it’s dill, sweet, or bread and butter.

Serving Suggestions

Potato salad is the perfect side dish for so many occasions. Here are a few ideas:

BBQs and Cookouts: Potato salad is a must-have at any BBQ or cookout. It pairs perfectly with grilled burgers, hot dogs, and chicken.
Picnics: Pack a container of potato salad for your next picnic. It’s easy to transport and makes a delicious addition to any outdoor meal.
Potlucks: Bring a bowl of potato salad to your next potluck. It’s always a crowd-pleaser.
Sandwiches and Wraps: Serve potato salad alongside sandwiches and wraps for a complete and satisfying meal.
As a Light Lunch: Enjoy a scoop of potato salad as a light and refreshing lunch on a hot summer day.

And there you have it – my classic potato salad recipe! I hope you enjoy making it as much as I do. Remember, cooking should be fun and joyful. Don’t be afraid to experiment and make it your own. Happy cooking, and I’ll see you in the kitchen!

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