Classic Potato Salad
This Classic Potato Salad only has a handful of ingredients but packs loads of flavor. The dressing recipe alone is worth saving. You will want it on everything. This potato salad recipe will become a hit for barbecue and picnic season!
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Classic Potato Salad Recipe:
Hi, Julia of Vikalinka here, and today I am bringing you my classic potato salad recipe. This recipe has been in my family for generations. It’s versatile, delicious and beautiful to look at with just the right amount of dressing.
This potato salad is the most requested side dish for barbecues and potlucks.
What Ingredients are in Potato Salad?
As the name suggests, potato is the main ingredient but we also need a few more things to compliment the potatoes and make this salad exciting.
- hard boiled eggs
- green onions
- dill pickles
- fresh or frozen dill
- mayonnaise-based dressing
What Type of Potatoes are Best for Potato Salad?
Have you ever seen a potato salad that looks like a sad mush? That usually happens from using the wrong kind of potatoes. Ideal spuds for your salad will be of waxy variety that cook up creamy, yet firm. They tend to hold their shape and give pleasant texture to your salad. The potato varieties you are looking for are:
- Red Bliss
- New Potatoes
- Yukon Gold
Potatoes to Avoid in Potato Salad:
Idaho Russet. Save them for your mashed potatoes. They are too starchy for a salad but perfect for a creamy mash.
What Dressing is Best for Classic Potato Salad?
Usually a mayonnaise is used to dress a potato salad and while I continue with the tradition, I also add a dash of white wine vinegar, a bit of Dijon mustard and plenty of fresh black pepper.
Potatoes need a little bit of heat from the mustard and a touch of acidity of vinegar to bring them to life.
Tips for Making the Best Potato Salad
- Choose waxy potatoes and boil them unpeeled until tender but firm
- Cut all ingredients in equal dice to allow even flavor distribution
- Use plenty of fresh herbs like dill, parsley or chives for extra flavor and freshness
- Introduce contrasting flavors and textures. (eg. Crunchy dill pickles vs. creamy potatoes)
- Refrigerate the salad for at least one hour before serving for flavors to meld
- Salt your potato salad after adding the dressing to avoid over-salting
- Sprinkle the salad with a handful of fresh dill or microgreens before serving for visual appeal and more texture
Can I Make Potato Salad Ahead?
I prefer to cook potatoes and eggs the day before, then assemble the following day. Once the potato salad is fully assembled, it will keep in a fridge up to 24 hours without compromising the flavor.
More Picnic and BBQ Sides:
Enjoy these crowd pleasing BBQ side dishes. Do you have a favorite side dish you bring to barbecues? Let me know in comments!
- 15-Min Corn on the Cob – it doesn’t get any easier!
- Avocado Corn Salad – vibrant, fresh and so satisfying
- Greek Orzo Salad
- Coronation Chicken Salad
- Tuscan Panzanella Salad
- Egg Salad – with the best dressing
Classic Potato Salad
A classic potato salad flavoured with dill pickles, green onions, fragrant fresh dill and a zesty mayonnaise based dressing.
For the potato salad dressing
- 1/2 cup mayonnaise (full fat or low fat)
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp water to loosen the dressing
- 1/2 tsp black pepper
For the potato salad
- 5 Yukon gold potatoes (medium) or other waxy potato like Red Bliss
- 5 eggs
- 4 dill pickles (not sweet) small
- 3-4 green onions sliced
- 1 tbsp fresh dill chopped
- salt to taste
- 2 tbsp microgreens (such as cress, or more dill) optional garnish
In a small bowl combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water and black pepper, whisk until combined and set aside.
Cook unpeeled potatoes until tender but still firm, drain and air dry in single layer. Cook the eggs and cool until safe to touch. Then peel the potatoes and the eggs.
Dice the potatoes, eggs and pickles in a uniform dice. In a large bowl combine the diced potatoes, eggs, dill pickles, sliced green onions and chopped dill. Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
Sprinkle with 1 tablespoon of fresh dill and/or 1 Tbsp microgreens immediately before serving.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen