Description
Classic, creamy, and built on a couple of techniques that make a real difference. This is the potato salad I come back to every time. Make it a few hours ahead and it only gets better as it sits.
Ingredients
- 2 lbs Yukon gold potatoes, cut into 1-inch chunks (skins on)
- 1 teaspoon kosher salt (for boiling water)
- 1 tablespoon apple cider vinegar
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons pickle juice (optional but strongly recommended)
- 3/4 cup celery, diced
- 1/4 cup yellow onion, finely chopped
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
Instructions
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil and cook 10-12 minutes, until fork-tender but not falling apart.
- Drain potatoes and transfer immediately to a large bowl. While still hot, toss with the apple cider vinegar. Let sit 10-15 minutes to absorb.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, sugar, salt, pepper, and pickle juice (if using) until smooth.
- With the potatoes slightly cooled (but still warm), add dressing, celery, onion, and parsley. Gently fold until evenly coated. Don’t stir aggressively or the potatoes will break down.
- Cover and refrigerate at least 1 hour before serving. A few hours or overnight is even better.
Notes
Potato type: Yukon Golds are the best choice here. They hold their shape and have a naturally buttery texture. Red potatoes are a solid alternative. Russets work but require more careful attention to cook time since they soften faster.
Don’t overcook the potatoes. Fork-tender with a little resistance is the target. Potatoes that are too soft will break down when mixed.
Add the vinegar while the potatoes are hot. This is the step most people skip. Hot potatoes absorb the vinegar and carry that flavor all the way through.
Pickle juice: Optional, but highly recommended. 1-2 teaspoons adds a subtle brightness to the dressing without making it taste like pickles.
Finely chop the onion. Big pieces of onion are overwhelming. Chop them fine and you get the flavor without the crunch.
Add eggs if you like. Chop 2-3 hard-boiled eggs and fold them in gently at Step 4. It makes the salad more filling and is a classic addition.
Chill time matters. Good right away, noticeably better after an hour, best after several hours or overnight.
Storage: Keeps well in the refrigerator for 4-5 days. Stir gently before serving. Does not freeze well.
- Prep Time: 15 min
- Cook Time: 12 min plus chill time
- Category: Side Dish
- Method: Stove Top
- Cuisine: American