Creamy Classic Potato Salad

Last updated on July 4, 2025

I still remember the first time I tried to make potato salad. It was a warm Saturday afternoon, and the sun was shining bright—perfect weather for a picnic in the backyard. The moment felt like something out of a cooking show, but as I peeled the potatoes, I quickly realized that I was in way over my head. My hands were slippery with mayo, and let me tell you, the perfect blend of creamy and tangy seemed more like a distant dream than a simple reality.

Many beginner cooks share this experience when trying to whip up a classic potato salad. The fear of ruining a beloved dish, fumbling through the steps, or not knowing the best substitutions can be overwhelming. But here’s the good news: potato salad is simpler than you think! With a few straightforward steps, you can create a dish that’s not only easy to make but also bursting with flavor and nostalgia. Trust me, by the end of this post, you’ll be ready to serve up a bowl of creamy, dreamy classic potato salad that everyone will love—even your harshest critic!

Ingredients You’ll Need for Classic Potato Salad

To make the best classic potato salad, you’ll want to gather these ingredients. Don’t worry—most of these items can be found in your pantry or a quick trip to the grocery store!

Creamy Classic Potato Salad

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• Author: Sarah Mendez
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This creamy classic potato salad features Yukon Gold potatoes, hard-boiled eggs, dill pickles, and a tangy mustard dressing. It’s the ultimate side dish for summer cookouts, family gatherings, and backyard BBQs.

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Ingredients

Scale 1x2x3x

Essential Ingredients:

• 3 pounds Yukon Gold potatoes
• 4 hard-boiled eggs
• 1 cup mayonnaise (or Greek yogurt)
• 1/4 cup buttermilk
• 2 tablespoons yellow mustard (or 1 tbsp yellow + 1 tbsp Dijon)
• 2 dill pickles, finely chopped
• Splash of pickle juice
• Salt and freshly ground black pepper, to taste
• 2 ribs celery, chopped
• 1/4 cup red onion, chopped

Optional Add-Ons:

• Chopped fresh herbs like parsley or dill
• Chopped green onions

Substitutions and Shortcuts:

• Use vegan mayo for a plant-based version
• No buttermilk? Use 1/4 cup milk + 1 tsp lemon juice or vinegar
• Red or white potatoes can be used if Yukon Golds are unavailable

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Instructions

1. Boil Potatoes: Place whole, unpeeled Yukon Gold potatoes in a large pot. Cover with cold water and bring to a boil. Lower the heat and simmer for 10–15 minutes until fork-tender but not mushy.
2. Steam & Chop: Drain and cover the pot to let potatoes steam for 5–10 minutes. Once cool enough, peel if desired and chop into 1/2-inch chunks.
3. Make the Dressing: Separate the yolks from the hard-boiled eggs. Mash the yolks in a small bowl and mix with mayo, buttermilk, mustard, pickle juice, salt, and pepper.
4. Assemble: Pour the dressing over warm potatoes. Chop egg whites and add them along with celery, red onion, and pickles. Gently stir to combine.
5. Chill: Cover and refrigerate for at least 2 hours (overnight is best) to allow flavors to meld.

Notes

• Don’t skip chilling—flavors intensify and improve overnight.
• Taste and adjust seasoning before serving.
• Garnish with fresh dill or a sprinkle of paprika for a pop of color.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling + Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 2g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 20g
• Fiber: undefined
• Protein: 5g
• Cholesterol: undefined

Keywords: classic potato salad, creamy potato salad, yukon gold potato salad, summer side dish, picnic salad, BBQ potato salad

Essential Ingredients

• 3 pounds Yukong Gold Potatoes: Yukon Golds are the star of the dish, known for their creamy texture and buttery flavor. Feel free to try other types, but this variety is a favorite.
• 4 hard-boiled eggs: These add richness and color to the salad. Plus, who doesn’t love a little extra protein?
• 1 cup mayonnaise: The creamy base that makes the salad delightful. You can also use Greek yogurt for a lighter version.
• 1/4 cup buttermilk: This gives the dressing a slight tanginess that balances the richness of the mayo.
• 2 tablespoons yellow mustard (or half Dijon): Mustard adds a touch of zest that wakes up the flavors and makes the salad more complex.
• 2 dill pickles, finely chopped, + a splash of pickle juice: The pickles bring in that classic crunch and bite. Use dill pickles for an authentic taste.
• Salt and pepper: Always to taste! These simple seasonings elevate the overall experience.
• 2 ribs celery, chopped: Celery brings a refreshing crunch that contrasts beautifully with the creaminess of the potatoes.
• 1/4 cup red onion, chopped: Gives a sharp flavor that balances everything out and adds a pop of color.

Optional Add-Ons

• Chopped fresh herbs: Such as parsley or dill for added freshness.
• Chopped green onions: As a milder onion alternative for sweetness.

Substitutions and Shortcuts

If you’re out of any of these ingredients, don’t fret—there are plenty of substitutions!

• Mayonnaise: As mentioned, Greek yogurt can give a lighter flavor, or you could use a vegan mayo if you’re looking for a plant-based option.
• Buttermilk: Don’t have buttermilk? Mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5–10 minutes.
• Potatoes: While Yukon Golds are the best for creamy salads, red potatoes or even white potatoes can work in a pinch.

How to Make Classic Potato Salad Step-by-Step

Step 1: Boil and Chop the Potatoes

Start by placing the whole, unpeeled Yukon Gold potatoes in a large pot. Cover them with cold water and raise the heat to bring it to a gentle boil. Once boiling, lower the heat and let them simmer for about 10 to 15 minutes. You want them fork-tender but not mushy, so keep an eye on them!

After draining the water, cover the pot with a lid to allow the potatoes to steam for an additional 5-10 minutes. This step helps them finish cooking and makes peeling easier. Once they’ve cooled a bit (but are still warm enough), peel the potatoes if desired and chop them into 1/2 inch chunks.

Step 2: Make the Dressing

Separating the yolks from the whites of the hard-boiled eggs is next. In a small bowl, go ahead and mash those yolks with a fork. Stir in the mayonnaise, buttermilk, yellow mustard, a splash of pickle juice, and season with salt and pepper to taste. Don’t be shy with the seasoning! This dressing is where a good amount of flavor lives.

Step 3: Assemble Your Salad

Grab your warm, chopped potatoes and pour the egg-yolk dressing over them—this is where the magic starts to happen! Next, chop the egg whites and toss them in, along with the finely chopped celery, red onion, and dill pickles. Gently stir everything together until well combined.

Cover the bowl with a lid or plastic wrap and refrigerate for at least a few hours (or overnight if you can wait!). This refrigeration time allows all those flavors to blend beautifully.

Common Mistakes to Avoid

Not Cooking the Potatoes Properly

One of the most common pitfalls is undercooking or overcooking the potatoes. Be sure to check for tenderness often; you want them cooked but firm enough to hold up in a salad.

Skipping the Cooling Step

After boiling, my early mistake was to skip the cooling step, which led to a mushy salad. Always allow your potatoes to cool a bit. This prevents the dressing from becoming runny and helps the flavors meld nicely.

Overdoing the Seasoning

It’s easy to think you need a ton of salt or other seasonings right away. Start with a little, taste, and adjust as needed. You can always add more, but you can’t take it out!

Forgetting to Chill

Chilling your classic potato salad may sound like a step you could skip, but trust me, it’s vital. This step solidifies the flavors and allows everything to come together beautifully.

Quick Wins for Beginner Cooks

Prep Ahead of Time

You can peel and chop your potatoes in advance. They can be stored in cold water in the fridge for a few hours. This way, you can cut down on your actual cooking time when you’re ready to assemble.

Use Pre-Made Ingredients

If you’re really pressed for time, consider buying pre-boiled eggs from the grocery store. It saves a significant amount of time and effort.

Streamline Your Ingredients

Feel free to customize the salad to reflect what you have in your pantry. If you don’t have red onion, use green onions. No mustard? Try a little bit of vinegar instead. Don’t be afraid to adjust based on your preferences!

Cooking Once, Eating Twice

Make this potato salad for a picnic today and save leftovers for a quick lunch the next day. It tastes even better as leftovers!

Pro-Level Tips for When You’re Ready

Elevate the Dressing

For a gourmet touch, try mixing in a teaspoon of smoked paprika or a splash of hot sauce into your dressing to add depth and complexity.

Experiment with Ingredients

Once you’ve mastered the classic version, branch out! Try adding other ingredients like roasted garlic, chopped olives, or even some diced bell peppers for a new twist.

Opt for Fresh Herbs

Fresh herbs like dill or chives can elevate the flavor profile. Just remember to add them shortly before serving to keep their bright taste.

Serve it Right

Presentation matters! Serve your potato salad in a beautiful bowl and garnish it with a sprinkle of fresh herbs on top just before serving for that professional touch.

Conclusion & Next Steps

You’ve made it this far, which means you’re well on your way to mastering a delicious classic potato salad. It’s truly easier than it looks, and the joy of creating a dish that is both cozy and impressive awaits you. You can customize it according to your taste and preferences, making it versatile for any occasion—be it summer picnics or winter gatherings.

So go ahead, gather your ingredients, and get cooking! I encourage you to embrace any mistakes as part of the learning process; every great cook started somewhere. If you enjoyed this post, why not share it with a friend or family member? They might need a little encouragement too!

FAQs About Classic Potato Salad

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