Perfect potato salad: a creamy, 1-day-ahead dream

Planning a picnic or a BBQ and need that perfect side dish that everyone raves about? I totally get it! You want a potato salad that’s creamy, packed with flavor, and, most importantly, can be made ahead of time so you’re not stressed on the day. That’s exactly what this recipe is all about – a total make-ahead dream that guarantees firm, delicious potatoes every single time. Like I discovered with my own baking journey, there’s such a simple joy in creating something wonderful that brings people together, and this potato salad is definitely one of those dishes. It’s approachable, bursting with flavor, and just begging to be shared!

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Why You’ll Love This Classic Potato Salad

This potato salad is a total winner for so many reasons! It’s:

• Super creamy and delicious: Seriously, the dressing is just perfection.
• Make-ahead magic: You can whip it up the day before, and it tastes even better!
• Always a crowd-pleaser: It’s the kind of side everyone asks for.
• Made with simple ingredients: Nothing fancy, just good, honest food.
• Packed with flavor: Big taste without any fuss.
• Holds its own: Those potatoes stay perfectly firm, never mushy!

Gather Your Ingredients for Perfect Potato Salad

Alright, let’s get our mise en place ready! Here’s exactly what you’ll need to pull off this amazing potato salad. Remember, using good quality ingredients is totally the key to making something simple taste absolutely incredible:

• 2 pounds red potatoes, scrubbed clean and quartered (no need to peel these beauties!)
• 1 cup mayonnaise, your favorite kind works, but a good quality one makes a difference
• 1/4 cup finely chopped celery, it adds that perfect little crunch
• 1/4 cup finely chopped red onion, for just a hint of bite
• 2 tablespoons chopped fresh dill, this is my secret weapon for freshness!
• 1 tablespoon Dijon mustard, for a little tang
• 1 teaspoon salt, or to your taste
• 1/2 teaspoon black pepper, freshly ground if you have it!
• Optional: 3-4 hard-boiled eggs, chopped up nicely
• Optional: Bacon bits, for that extra smoky, savory kick

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Step-by-Step Guide to Making Potato Salad

Okay, now for the fun part – putting it all together! Trust me, this is where the magic happens, and it’s way easier than you think. Remember, the key here is to treat those potatoes gently so they don’t turn to mush. We want that perfect bite!

Cooking the Potatoes for Potato Salad

First things first, let’s get those potatoes cooked just right. Pop your quartered red potatoes into a big pot and cover them with cold water. Add a good pinch of salt to the water – it helps season the potatoes from the inside out! Bring it all to a boil, then let them simmer until they’re tender when you poke ’em with a fork, usually about 15 to 20 minutes. You want them cooked through but still holding their shape. Drain them well and let them cool for a bit; we don’t want to cook the dressing!

Mixing the Creamy Dressing

While the potatoes are doing their thing and cooling off, let’s whip up that glorious dressing. Grab a big bowl – this is where everything will come together. Dump in your mayonnaise, that finely chopped celery and red onion, fresh dill (oh, the smell!), that Dijon mustard for a little kick, the salt, and the pepper. Give it all a really good mix until it’s smooth and creamy. Make sure everything is well combined; it’s the base for all that amazing flavor!

Combining and Chilling Your Potato Salad

Now, gently add those slightly cooled, cooked potatoes to the bowl with the dressing. Use a spatula or a big spoon to gently toss everything together. You want to coat every single piece of potato without smashing them. If you’re using the eggs or bacon bits, fold those in now, too. Cover the bowl tightly and pop it into the fridge. It needs at least an hour to chill, but honestly, making it the day before is where it really shines. That chilling time lets all those flavors get to know each other and meld into something truly special.

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Tips for the Best Potato Salad

Want to make sure your potato salad is absolutely perfect? I’ve got a few tricks up my sleeve that really make a difference. The biggest one? Don’t overcook those potatoes! Cook them just until they’re tender when poked, not falling apart. This keeps your classic potato salad from getting all mushy. Also, making this a day ahead is a game-changer. It gives all those lovely flavors time to meld together, creating a truly divine creamy potato salad. Trust me, your picnic guests will thank you!

Variations on Classic Potato Salad

This recipe is fantastic just as it is, but oh boy, can you have some fun with it! Sometimes I like to jazz it up and make it a real loaded potato salad. Try adding some chopped fresh chives or parsley along with the dill, or even a pinch of paprika for color. Some chopped pickles or a splash of pickle juice can add a nice tangy twist, too. It’s all about making it your own – those simple additions can really transform it into something totally new and exciting!

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Serving and Storing Your Potato Salad

This potato salad is the ultimate BBQ side dish, seriously! It’s fantastic alongside grilled burgers, chicken, or ribs. Honestly, anything hot off the grill sings with a scoop of this creamy goodness. If you happen to have any leftovers (which is rare in my house!), just pop it back into an airtight container in the fridge. It’ll keep beautifully for about 2-3 days. Don’t worry about reheating; it’s best served chilled or at room temperature, so no need to fuss!

Frequently Asked Questions About Potato Salad

Nutritional Estimate for Potato Salad

Just a little note that the nutritional information for this potato salad is an estimate, you know? It can really change depending on the specific brands you use and any little tweaks you make along the way!

Share Your Potato Salad Creations!

Have you made this amazing potato salad? I’d absolutely love to hear about it! Drop a comment below, give it a star rating if you enjoyed it, or tag me on social media so I can see your delicious creations. Sharing food is one of my favorite ways to connect, and seeing your takes on these recipes just makes my day!

Classic Potato Salad

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A creamy, crowd-pleasing potato salad perfect for picnics and BBQs. This recipe focuses on simple ingredients and make-ahead tips to ensure firm potatoes.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes plus chilling time
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Boiling and Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds red potatoes, quartered
• 1 cup mayonnaise
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Hard-boiled eggs, chopped (optional)
• Bacon bits (optional)

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Instructions

1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
2. In a large bowl, combine mayonnaise, celery, red onion, dill, Dijon mustard, salt, and pepper. Mix well.
3. Add the cooled potatoes to the bowl with the dressing. Gently toss to coat.
4. If using, fold in chopped hard-boiled eggs and bacon bits.
5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

• For firmer potatoes, do not overcook.
• Make this salad a day ahead for best flavor.
• Adjust mayonnaise and seasonings to your preference.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 20mg