Classic Potato Salad
Nothing says more summer quite like a bowl of Classic Potato Salad. This timeless side dish is creamy, flavorful, and perfect for backyard barbecues, family gatherings, picnics, or holiday meals. Made with tender potatoes, hard-boiled eggs, corn, crunchy dill pickles, and a creamy dressing.
I love to prepare this classic potato salad especially in summer time as a side dish. It is quite filling and is perfect with anything barbequed. Check out my famous barbeque recipes that would work perfectly along this salad.
Why You’ll Love This Recipe:
- Easy to make with simple pantry ingredients
- Perfect make-ahead side dish
- Great for potlucks and summer cookouts
- Creamy and packed with flavor
- Customizable to suit your taste
Ingredients You’ll Need for the Classic Potato Salad:
- 5 yellow Yukon Gold potatoes, boiled, peeled and cubed
- 4 eggs, boiled, peeled, and diced
- 6 pickles, diced
- 1/2 red onion, diced
- 1 small can corn, drained
- 250g sausage, diced
- pickle juice, to taste
- 1 1/2 cups Mayonnaise
- salt
- pepper
Instructions: How to Make Classic Potato Salad:
- Cook the Potatoes: In a pot boil the potatoes in their skins in salted water until tender. Drain and allow the potatoes to cool. Peel and cut into bite-sized pieces and add it to a large bowl.
- Boil the Eggs: Hard-boil the eggs, cool, peel, and dice and add to the potatoes.
- Dice the pickles and red onions and add to the potatoes.
- Drain the corn and add to the potatoes.
- Make the Dressing: In a small bowl whisk together the mayonnaise, pickle juice, salt and pepper to taste until smooth.
- Combine Ingredients: Gently fold everything together until evenly coated with the dressing.
- Serve: Cover and refrigerate for at least 2 hours to allow the flavors to blend.
Tips for the Best Potato Salad:
- Allow the potatoes to cool completely before mixing it into the dressing to prevent a watery salad.
- Yukon Gold potatoes provide a creamier texture, while Russets create a fluffier salad.
- Make the salad a day ahead for even better flavor.
Frequently Asked Questions:
- Can I freeze potato salad? Freezing is not recommended, as the mayonnaise-based dressing may separate when thawed.
- Should I peel the potatoes? Peeling is optional. If you prefer a more rustic texture, you can leave the skins on, especially with Yukon Gold potatoes.
- How do I keep potato salad from getting watery? Be sure to drain the potatoes well and let them cool completely before mixing. Adding the dressing while the potatoes are still hot can cause excess moisture and runny dressing.
If you have tried out this classic potato salad, leave a comment below I would love to hear your feedback.
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Classic Potato Salad
Ingredients
Equipment
Method
- Cook the Potatoes: In a pot boil the potatoes in their skins in salted water until tender. Drain and allow the potatoes to cool. Peel and cut into bite-sized pieces and add it to a large bowl.
- Boil the Eggs: Hard-boil the eggs, cool, peel, and dice and add to the potatoes.
- Dice the pickles and red onions and add to the potatoes.
- Drain the corn and add to the potatoes.
- Make the Dressing: In a small bowl whisk together the mayonnaise, pickle juice, salt and pepper to taste until smooth.
- Combine Ingredients: Gently fold everything together until evenly coated with the dressing.
- Serve: Cover and refrigerate for at least 2 hours to allow the flavors to blend.
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