Potato Salad is a must for summer barbecues and potlucks. Skip the pre-made tub and make this simple and classic potato salad recipe, it’s easier then you think. If you’ve got a large pot and a good knife, you’re halfway there already.Everyone’s version of potato salad is a little different. To be honest, it’s only in the last couple years that I’ve become a fan of potato salad. It turned me off as a kid and I decided I didn’t like it, but something snapped inside of me a few years ago when I made this Old Bay Potato Salad and ever since I can’t pass up a potato salad without giving it a try and this recipe is so classic and delicious I can’t believe I used to give it the cold shoulder all those years my mom was making it and taking it to reunions.
In this version of potato salad the diced pickles and celery add just the right amount of crunch. They are the perfect compliment to the tender diced potatoes and chopped eggs that are folded in the creamy mayo based sauce. Trust me, this will be your go-to whenever you need a classic potato salad.
Some people feel overwhelmed with the chopping involved in making a potato salad…the potatoes, the eggs, the onion, celery, and pickles…it is a lot of chopping. That’s why I have a couple tips for you if you aren’t a fan of chopping.
Tips for chopping up Potato Salad ingredients:
- Invest in an egg slicer like this one you can order on Amazon. Egg slicers are fun to use and make cutting the eggs soooo much faster. You can put the egg in one direction, slice it, turn it the other way and slice again, Viola! An entire egg is chopped in like three seconds.
- Use a good sharp knife. As with anything that you need to chop, if you are using a knife that is uncomfortable to hold, or dull, you are going to be hating life. One of the best investments you can make for yourself and your kitchen is a good knife or two. This set is a great deal. I have these and they are my favorite knives. I use them everyday! You can also buy them individually and the Santoku Knife is excellent as well. If you haven’t already invested in a great knife, please promise me you will. It really is life changing! You will be surprised how much more you enjoy chopping with the right knife.
Now, let’s answer some frequently asked questions when it comes to making potato salad.
Frequently Asked Questions About Making Potato Salad:
What is the best Mayo to use in Potato salad?
- Well, according to my mom the answer is Best Foods Mayo. That woman should work for them. I have never seen any other type of Mayo in her fridge. Hellman’s Mayo is another Mayo you hear about often….guess what Best Foods and Hellman’s are the same Mayo, they are just marketed differently to different regions of the country. Either of those will give you a delicious Mayo…and don’t tell my mom, but I often use the store brand from Aldi and I really can’t tell a difference. (If my mom reads that she is going to pass out….or disown me…)
Can you make Potato Salad the Day Before?
- Yes, you can definitely make Potato Salad the day before. In fact, I would suggest that you make it at least the night before you plan to serve it. Making it in advance gives all of the flavors a chance to mingle. As long as you put it directly into the fridge after you make it you could even make it up to three days in advance. One thing to consider though is that you will most likely need to give it a good stir before serving because the celery and potatoes may let off a little water. So if you want to make the top fancy with extra eggs/paprika and parsley…wait until right before you are going to serve it. nd on the flip side of that, there is also the possibility when making it a few days in advance, that the potatoes will soak up the sauce and leave the potato salad looking a little dry, if this happens just stir in a little more of the mayo sauce. I usually just make up about a fourth of the sauce recipe if this happens and stir it in.
- Also, many people wonder, “How long will potato salad keep?” The answer depends on what temperature it will be at while you are serving it and for how long. If Potato Salad is going to be at 41 degrees or warmer(Fahrenheit) for longer then two hours then you should not store the leftovers. You may want to consider only serving half of it at a time and refilling the dish so you can avoid wasting the extra salad if it is not all eaten.
what goes good with potato salad?
- Anything barbecued…It goes perfectly with this awesome Marinated Turkey (chicken works too)
- Barbecued Ribs
- Sloppy Joe’s
- Chili Cheese Hot Dogs
- And you can bet that when I was a kid if my mom made Potato Salad for something she almost always also made her Classic Macaroni Salad and Frog Eye Salad.
Can you peel Potatoes Before Boiling?
- Yes, you can, my mom always peeled and quartered her potatoes before boiling and then after they cooled we would cut them into small bite sized pieces. I have seen others leave the potatoes whole and peel and dice them after they cool. I really don’t think it matters as long as either way you do it you don’t over cook them. If they get over cooked it makes for a more mushy potato salad. The thing I think matters more then if you peel them or not is making sure to salt the water generously. You want to make sure you are seasoning your potato salad at every level so it won’t be bland.
Okay, I think that covers most of the questions that could come up when making this Best Classic Potato Salad, but please leave me a comment/question if you have any others.
- 5 lbs russet potatoes, peeled and quartered
- 4 tsp salt, or how ever much it takes to make your potato water taste like sea water
- 10 hard boiled eggs, chop 8 to mix in the salad, reserve two to slice and put on top when ready to serve.
- 3 stalks celery, sliced
- 1 cup sliced baby dill pickles, I like to make it a heaping cup cause I love pickles
- ¼ cup yellow onion, finely diced
- 2-3 tbsp dry parsley
- Sauce Recipe
- 1 cup mayonnaise
- ⅓-1/2 cup pickle juice
- 1 tbsp dried onion flakes
- 2 tsp sugar
- 1 tsp mustard
- salt and pepper to taste
- Put cut up potatoes in a large pot. Cover with water (water line should be an inch above the potatoes) add 4 tsp salt, bring to a boil turn down slightly and continue to boil potatoes for 15-20 minutes or until fork tender. Drain and allow to cool. When cooled, dice potatoes and place them in a large mixing bowl. Salt and pepper the potatoes.
- Add chopped eggs, sliced celery, diced onion, sliced pickles, and dried parsley flakes.
- In a small mixing bowl make sauce by combining mayonnaise, pickle juice, dried onion flakes, sugar and mustard. Whisk together and poor over the potato mixture in the large mixing bowl.
- Stir well until everything is completely mixed. Take a bite, add salt to taste if needed Cover and refrigerate over night. When ready to serve, slice the two hard boiled eggs you reserved and arrange on top. Sprinkle with more parsley, and paprika if desired.
- Serve and Enjoy!
This Potato Salad from The Pioneer Woman looks intriguing, she puts the potatoes through a food mill.