Classic Potato Salad Recipe: A Delightful Summer Favorite
A classic potato salad recipe perfect for summer gatherings. This creamy and tangy dish is a crowd-pleaser, featuring tender potatoes, hard-boiled eggs, and a rich, flavorful dressing.
Equipment
- large pot
- bowl
- Measuring cups and spoons
- knife
- cutting board
Ingredients
- 3 pounds Yukon Gold Potatoes whole, unpeeled
- 4 Hard Boiled Eggs
- 1 cup Mayonnaise
- ¼ cup Buttermilk
- 2 tablespoons Yellow Mustard
- 2 Dill Pickles finely chopped
- Splash Pickle Juice
- To taste Salt and Pepper
- 2 Celery chopped
- ¼ cup Red Onion chopped
For the Dressing
- Mashed Egg Yolks
- 1 cup Mayonnaise
- ¼ cup Buttermilk
- 2 tablespoons Yellow Mustard
- Splash Pickle Juice
- To taste Salt and Pepper
For Assembly
- Warm Potato Chunks
- Chopped Egg Whites
- Chopped Celery
- Chopped Red Onion
- Finely Chopped Dill Pickles
Instructions
- Boil whole, unpeeled Yukon Gold potatoes in a large pot of water until fork tender, about 10-15 minutes. Drain and let steam for 5-10 minutes.
- Mash the egg yolks in a bowl and mix with mayonnaise, buttermilk, yellow mustard, and a splash of pickle juice. Season with salt and pepper to taste.
- Combine the creamy dressing with the warm potato chunks. Stir in the chopped egg whites, celery, red onion, and dill pickles until thoroughly mixed.
- Cover the potato salad and refrigerate for at least a few hours to allow the flavors to meld before serving.
Make Ahead & Storage
- Chop vegetables up to 3 days in advance and assemble dressing up to 24 hours ahead. Combine chilled potatoes with dressing and remaining ingredients when ready to serve.
- Refrigerate in an airtight container for up to 3 days. Can be frozen for up to 1 month, though texture may change upon thawing.
Tips
- Avoid overboiling potatoes to prevent them from becoming mushy. Taste and adjust seasoning after mixing.
- Add a splash of buttermilk or pickle juice before serving if flavors have dulled after storage.
Notes
This classic potato salad is best made ahead to allow flavors to meld. Ensure potatoes are cooked until tender but not mushy. Refrigerate leftovers in an airtight container for up to 3 days.