This classic Potato Salad Recipe is a creamy, comforting dish that’s perfect for any gathering or weeknight meal. Tender chunks of potatoes are tossed with a rich, tangy dressing, creating a delightful balance of flavors and textures. With just 10 minutes of prep and 15 minutes of cooking, it’s surprisingly quick to whip up, leaving you time to relax while it chills. The result? A cool, refreshing salad that’s both hearty and satisfying, with a hint of sweetness and a touch of crunch from fresh veggies.
Packed with 387 calories per serving, this dish is a nutrient-rich option that doesn’t skimp on taste. The creamy dressing clings to every bite, while the potatoes remain perfectly firm yet tender. Whether you’re serving it at a picnic or as a side dish, this potato salad is sure to impress with its vibrant flavors and effortless preparation. Let it chill for an hour to let the flavors meld, and you’ll have a crowd-pleaser that’s as delicious as it is easy to make.
Ingredients for the Perfect Potato Salad
- 2 lbs (910 g) gold potatoes, cut into bite-sized pieces (Yukon Gold potatoes work best for their creamy texture)
- 3 hard-boiled eggs, diced
- ½ cup (60 g) finely chopped red onion (soak in cold water for 10 minutes to reduce sharpness if desired)
- ½ cup (75 g) diced sweet pickles (substitute with dill pickles for a tangier flavor)
- 1-2 celery ribs, diced (adds a nice crunch)
- 1 cup (220 g) mayonnaise (use light mayo or Greek yogurt for a healthier option)
- 1 Tablespoon sweet pickle juice (adds a tangy kick)
- 2 teaspoons granulated sugar (adjust to taste)
- 2 teaspoons yellow mustard (Dijon mustard can be used for a sharper flavor)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon pepper (freshly ground preferred)
- ⅛ teaspoon smoked paprika (adds a subtle smoky flavor)
Step-by-Step Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with water. Salt generously. Bring to a boil and cook for 10-15 minutes, or until tender when pierced with a fork. Drain and let cool completely.
- Prepare the base: In a large bowl, combine the cooled potatoes, diced hard-boiled eggs, red onion, sweet pickles, and celery. Set aside.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, sweet pickle juice, sugar, mustard, salt, pepper, and smoked paprika until smooth and well-combined.
- Combine and toss: Pour the dressing over the potato mixture in the large bowl. Gently toss until all ingredients are evenly coated.
- Chill and serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Perfect Pairings: Serving Suggestions
This potato salad is a versatile side dish that pairs beautifully with grilled meats like chicken, burgers, or hot dogs. For a picnic or potluck, serve it alongside fresh corn on the cob or a green salad for a complete meal. It’s also a great addition to a summer barbecue spread!
Make It Your Own: Recipe Variations
Customize this potato salad to suit your taste! Swap gold potatoes for red potatoes or Yukon Golds for a different texture. Add crispy bacon bits or chopped fresh herbs like dill or parsley for extra flavor. For a tangier twist, try using Dijon mustard instead of yellow mustard.
Keep It Fresh: Storage Tips
Store your potato salad in an airtight container in the refrigerator for up to 3 days. For the best flavor, let it sit at room temperature for about 10 minutes before serving. Avoid freezing, as the mayonnaise-based dressing may separate and alter the texture.
Quick Prep: Time-Saving Tips
To save time, boil the potatoes and eggs the night before and refrigerate them. You can also chop the onion, celery, and pickles ahead of time. When ready to assemble, simply mix everything together and add the dressing for a stress-free meal prep!
Potato Salad Recipe
Ingredients
- 2 lbs gold potatoes cut into bite-sized pieces see note
- 3 hard-boiled eggs diced
- ½ cup finely chopped red onion
- ½ cup diced sweet pickles
- 1-2 celery ribs diced
- 1 cup mayonnaise
- 1 Tablespoon sweet pickle juice
- 2 teaspoons granulated sugar
- 2 teaspoons yellow mustard
- ½ teaspoon salt
- ¼ teaspoon Pepper
- ⅛ teaspoon smoked paprika
Instructions
- Place potatoes in a large pot and cover with water. Salt generously. Bring to a boil and cook until tender when pierced with a fork. Drain and allow potatoes to cool completely.
- Once potatoes have cooled, combine cooked potatoes, eggs, onion, sweet pickles, and celery in a large bowl. Set aside.
- Prepare dressing by whisking together mayonnaise, sweet pickle juice, sugar, mustard, salt, pepper, and smoked paprika until well-combined.
- Pour dressing over ingredients in large bowl and toss until all ingredients are well coated by dressing.
- Cover and refrigerate for at least an hour before serving.