Classic Potato Salad Recipe
Inside: This classic potato salad recipe is perfect for picnics, potlucks, and family meals. Creamy, tangy, and easy to make—your go-to homestead side dish!
Today, we’re diving into a timeless classic: Potato Salad. This dish is perfect for family gatherings, picnics, or as a hearty side for your homestead meals. Our version features a creamy, tangy dressing made from scratch, adding that special homemade touch.
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Classic Potato Salad Recipe
This is a crowd-pleaser with its creamy texture and balanced flavors. The homemade mayo adds a rich depth, while the apple cider vinegar and mustard give it a delightful tanginess. The sweetness from the sugar complements the savory elements perfectly.
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Enjoy your homemade classic potato salad at your next meal, and let us know how it turned out in the comments below! Happy cooking!
Ingredients:
- 5 potatoes
- 1 cup of Mayo (I use Homemade Mayo)
- 2 tbsp apple cider vinegar
- 2 tbsp white sugar
- 1 tbsp yellow mustard
- 1 small onion, finely diced
- 3 boiled eggs
- Salt and pepper to taste
- Paprika sprinkled over the top
How to Make this Classic Potato Salad
Peel and cut the potatoes into bite-sized pieces.
Boil the potatoes in a large pot of salted water until just cooked. They should be tender but not falling apart, usually about 10-15 minutes. Drain and let them cool slightly.
In a large mixing bowl, combine the mayo, apple cider vinegar, white sugar, yellow mustard, and finely diced onion. Stir until the mixture is smooth and well combined. Alternatively, you could just dump it all together in a bowl with the cooked potatoes like I do.
Gently fold the cooked potatoes and chopped boiled eggs into the dressing. Be careful not to mash the potatoes; you want to keep them intact.
Season with salt and pepper to taste. Mix gently to ensure all ingredients are evenly distributed.
Sprinkle paprika over the top for a pop of color and an added hint of flavor. We like using smoked paprika.
Your delicious homestead potato salad is ready to serve! Most enjoy it chilled, so consider refrigerating it for a few hours before serving. My family however likes it best when the potatoes are still slightly warm.
Perfect Pairings for Potato Salad
This is a versatile side that complements many dishes, making it a staple at any meal. Here are a few serving suggestions:
- Barbecue Ribs: The creamy, tangy flavors of the salad are the perfect match for smoky, tender ribs.
- Grilled Chicken: Whether marinated or simply seasoned, grilled chicken pairs wonderfully with the rich and tangy potato salad.
- Burgers and Hot Dogs: Classic cookout fare deserves a classic side. Potato salad adds a refreshing, creamy contrast to these grilled favorites.
- Roasted Vegetables: For a lighter meal, serve the potato salad alongside a medley of roasted seasonal vegetables.
Tips for Potlucks and Picnics
Taking potato salad to a potluck or picnic? Here are some tips to ensure it stays fresh and delicious:
- Keep It Cool: Potato salad should be kept cold to maintain its freshness and prevent spoilage. Use a cooler with ice packs or gel packs if you're transporting it to an outdoor event.
- Serve Safely: At the event, keep the potato salad chilled. Place the serving bowl in a larger bowl filled with ice if refrigeration isn't available.
- Timing: Try to prepare and mix the potato salad as close to serving time as possible. If you need to make it ahead of time, store it in the refrigerator and add any final touches, like sprinkling paprika, just before serving.
- Cover It Up: When not being served, keep the potato salad covered to protect it from insects and outdoor elements.
Classic Potato Salad
This classic potato salad recipe is perfect for picnics, potlucks, and family meals. Creamy, tangy, and easy to make, your go-to side dish!
Ingredients
- 5 potatoes
- 1 cup of Mayo
- 2 tbsp apple cider vinegar
- 2 tbsp white sugar
- 1 tbsp yellow mustard
- 1 small onion, finely diced
- 3 boiled eggs
- Salt and pepper to taste
- Paprika, optional for sprinkling over the top
Instructions
- Peel and cut the potatoes into bite-sized pieces.
- Boil the potatoes in a large pot of salted water until just cooked. They should be tender but not falling apart, usually about 10-15 minutes. Drain and let them cool slightly.
- In a large mixing bowl, combine the homemade mayo, apple cider vinegar, white sugar, yellow mustard, and finely diced onion.
- Stir until the mixture is smooth and well combined.
- Gently fold the cooked potatoes and chopped boiled eggs into the dressing. Be careful not to mash the potatoes; you want to keep them intact.
- Season with salt and pepper to taste. Mix gently to ensure all ingredients are evenly distributed.
- Sprinkle paprika over the top for a pop of color and an added hint of flavor.
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 447Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 109mgSodium: 356mgCarbohydrates: 37gFiber: 4gSugar: 7gProtein: 7g
Frequently Asked Questions About Potato Salad
How long will potato salad last in the refrigerator? Assuming your potato salad is stored in the refrigerator, it should be consumed within five days of when it was made.
What temperature should potato salad be? To assure the safety of your potato salad, it should be maintained at a temperature of between 32 and 40 degrees F.
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