This homemade Potato Salad Recipe is easier to make than you might think—you’ll love its creamy texture and vibrant flavors!
Growing up, I was not much of a fan of salads like potato salad or coleslaw. Admittedly, my family always picked them up from the deli. Potato salad, in particular, seemed mushy and bland. It wasn’t until I tried homemade, really good potato salad that I finally understood why every picnic and potluck has a bowl of potato salad! It’s just one of those dishes that you have to get right for it to taste good.
Potato salad, as we know it in the States, has German roots. German immigrants brought with them their recipes for Kartoffelsalat, which was cooked potatoes dressed with vinegar and herbs. The common elements of potato salad now include cooked potatoes, mayo and/or mustard, onion, celery, and seasonings. Two add-ins that are pretty popular are chopped pickles and hard-boiled eggs.
You will love making your own potato salad because you can tweak it to your personal taste preferences, it is easy to make a large batch for a crowd, and it’s a perfect side to make ahead. Since potato salad is such a standard side dish at picnics and potlucks, both of which can mean big crowds to feed, it’s great that this recipe is easy to double or even triple. Finally, I love a recipe that offers options. Hate sweet pickles but love dill? No problem. Love a little extra tang? Amp up the lemon juice or add more mustard. You can tailor-make potato salad to your own tastes.
Food Safety 101
With potato salad or any dish that has mayo, sour cream, or dairy as its base, bacteria can multiply as the temperature rises. During the hotter months, if you are taking potato salad or a similar dish to an outdoor gathering, you need to be vigilant. According to the USDA, bacteria will start to grow rapidly (doubling in as little as 20 minutes) when the food enters the “danger zone” (between 40°F and 140°F). For cold foods, that basically means that the food should be kept below 40°F, and for hot food, it should be at or above 140°F. Food can spoil quickly in the sunshine! To ensure safety, serve the potato salad in a container with a built-in ice pack or nestled in a container of ice cubes to keep it cold. Food should always be refrigerated within two hours, but if it’s particularly hot, store it within one hour.
FAQs & Tips
How Do I Store Leftovers?
Potato salad is best made ahead, at a minimum, 2 hours ahead, as it says in the instructions. Store it chilled until serving. Leftovers will keep in the fridge for 3-4 days. Freezing is not recommended, as the texture will be affected upon thawing.
Buy Hard-Boiled Eggs
One of the big time-savers I discovered a few years ago is eggs that have already been hard-boiled and peeled. They’re usually sold in the chilled egg case near the cartons of raw eggs. While you pay a little more, the convenience is nice, especially if you are making a big batch of potato salad.
Start The Potatoes In Cold Water
In Step 1, start the potatoes in cold water. It may take a little longer to heat up, but this way ensures that the potatoes cook evenly, avoiding undercooked potatoes in the middle.
Serving Suggestions
Potato salad is a wonderful addition to any large gathering. It goes well with picnic or barbecue food, such as Grilled BBQ Chicken, Grilled Ribs, or Veggie Burgers. Other sides to include are Grilled Corn On The Cob or a 7-Layer Salad.
But even when it’s rainy or chilly outside, potato salad is a great recipe to have in your back pocket. My family likes it with “indoor” meals as well, like Roast Pork Sandwiches or Chili Mac And Cheese (With Ground Beef).
Potato Salad Recipe
Ingredients
- 3 pounds Yukon Gold potatoes cubed
- 1 1/4 cups mayonnaise
- 1/4 cup sour cream
- 4 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1/2 cup celery diced
- 1/3 cup red onion diced
- 1/4 cup dill or sweet pickles chopped (depending on your preference)
- 4 hard-boiled eggs peeled and chopped
- Salt to taste
- Black pepper to taste
- Paprika to taste
- Chopped fresh herbs for garnish such as dill or parsley
Instructions
- Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine mayonnaise, sour cream, mustard, and lemon juice. Mix well.
- Add cooled potatoes, celery, onion, pickles, and eggs to the dressing. Gently mix until evenly coated. Season with salt, pepper, and paprika to taste.
- Sprinkle chopped herbs on top. Cover the salad and refrigerate for at least 2 hours before serving to allow flavors to meld.
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