Classic Potato Salad
Dive into this luscious potato salad that marries creamy goodness with zesty flavors! With crisp onions and tangy pickles adding just the right crunch, this dish is a must-have for your summer BBQs and potluck gatherings. Get ready to elevate your side dish game with this delightful classic!
Prep
10
min
Cook
15
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 Tbsp. fresh lemon juice (15 ml)
- 1 small red onion, finely chopped
🧂Spices & Seasonings(4)
- Freshly ground black pepper
- 1/4 cup finely chopped dill pickles (60 ml)
- Kosher salt
- 1/2 tsp. paprika (2.5 ml)
🍯Sauces & Condiments(2)
- 1 Tbsp. Dijon mustard (15 ml)whole-grain mustard would be a good substitute
- 1 1/2 cups mayonnaise (360 ml)
📦Other(3)
- 1/4 cup thinly sliced chives (60 ml)
- 4 hard-boiled eggs, choppedcan be omitted but not recommended
- 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces (1.36 kg)
👨🍳 Instructions
- 1
In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
- 2
In a large bowl, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Fold in potatoes, eggs, and chives; season with salt and pepper. Refrigerate until ready to serve.
💡 Pro Tips
- ✓Start potatoes in cold water rather than adding them to boiling water, so they cook evenly from the outside in without the exterior turning mushy before the center reaches doneness.techniquecold start, ramp to 212°F
- ✓Salt the cooking water to roughly 1% salinity so the starch granules absorb seasoning as they gelatinize between 140-180°F, since potatoes can't be seasoned effectively after cooking the way pasta can.ingredient1% salinity, 140-180°F
- ✓Dress the potatoes while they're still warm (around 120-140°F) because the starch structure is more porous at this temperature and absorbs the mayonnaise-mustard mixture far better than cold potatoes, which have tightened their cell walls.timing120-140°F
- ✓Use waxy potatoes like Yukon Gold or red bliss rather than starchy russets, since their lower starch content (around 15-16%) and higher moisture keeps them structurally intact after boiling instead of disintegrating into the dressing.ingredient15-16% starch content
- ✓Refrigerate the finished salad for at least 2 hours before serving so the mayonnaise-based dressing has time to penetrate the potato's cell structure via osmosis, deepening flavor throughout rather than just coating the surface.timing2 hours minimum
Share this recipe
Prep
10
min
Cook
15
min
Serves
6
people
Level
beginner
Share this recipe
Classic Potato Salad
Dive into this luscious potato salad that marries creamy goodness with zesty flavors! With crisp onions and tangy pickles adding just the right crunch, this dish is a must-have for your summer BBQs and potluck gatherings. Get ready to elevate your side dish game with this delightful classic!
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 Tbsp. fresh lemon juice (15 ml)
- 1 small red onion, finely chopped
🧂Spices & Seasonings(4)
- Freshly ground black pepper
- 1/4 cup finely chopped dill pickles (60 ml)
- Kosher salt
- 1/2 tsp. paprika (2.5 ml)
🍯Sauces & Condiments(2)
- 1 Tbsp. Dijon mustard (15 ml)whole-grain mustard would be a good substitute
- 1 1/2 cups mayonnaise (360 ml)
📦Other(3)
- 1/4 cup thinly sliced chives (60 ml)
- 4 hard-boiled eggs, choppedcan be omitted but not recommended
- 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces (1.36 kg)
👨🍳 Instructions
- 1
In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
- 2
In a large bowl, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Fold in potatoes, eggs, and chives; season with salt and pepper. Refrigerate until ready to serve.
💡 Pro Tips
- ✓Start potatoes in cold water rather than adding them to boiling water, so they cook evenly from the outside in without the exterior turning mushy before the center reaches doneness.techniquecold start, ramp to 212°F
- ✓Salt the cooking water to roughly 1% salinity so the starch granules absorb seasoning as they gelatinize between 140-180°F, since potatoes can't be seasoned effectively after cooking the way pasta can.ingredient1% salinity, 140-180°F
- ✓Dress the potatoes while they're still warm (around 120-140°F) because the starch structure is more porous at this temperature and absorbs the mayonnaise-mustard mixture far better than cold potatoes, which have tightened their cell walls.timing120-140°F
- ✓Use waxy potatoes like Yukon Gold or red bliss rather than starchy russets, since their lower starch content (around 15-16%) and higher moisture keeps them structurally intact after boiling instead of disintegrating into the dressing.ingredient15-16% starch content
- ✓Refrigerate the finished salad for at least 2 hours before serving so the mayonnaise-based dressing has time to penetrate the potato's cell structure via osmosis, deepening flavor throughout rather than just coating the surface.timing2 hours minimum