Want to make the perfect classic potato salad? This recipe is simple and quick and you can doctor it up however you like.
Potato salad is my husband’s love language. Well, one of them, anyway. I can always make his tummy happy if there’s a bowl of potato salad in the fridge. Seriously, the man could eat the whole bowl if I let him.
The secret, however, is that my potato salad is pretty basic. When I go off roading, he doesn’t love it so much. This deli-style version is too sweet for him and he likes this loaded potato salad well enough. But, my classic potato salad?
Total love language.
This is a pretty straight forward recipe that you can doctor up any number of ways. My guy likes it just straight-up, but you can stir in chopped hard cooked eggs, red bell pepper, bacon, or pickles. Consider this a delicious canvas that you can edit to your heart’s content.
You can also switch up the salad even more by changing the type of potatoes and the type of vinegar. I like to use russets that tend to break down just a tad. (Red potatoes are a bit waxy and should hold their shape.) Wine vinegar gives this a nice zing. I use white wine vinegar so it doesn’t get any pink hue to it.
Classic Potato Salad
This classic salad is the perfect accompaniment to fried or grilled meats, making it a perfect dish for the warmer months. Pack it with sandwiches for a picnic or serve it alongside a ham for an easier make-ahead Sunday supper.
I like to add the vinegar and mayonnaise while the potatoes are still warm. This seems to help them absorb the flavors better and helps the potatoes to hold together. I stir in a little sour cream at the end to add a little tangy creaminess. You can add more mayonnaise if you like.
I look for potatoes on sale and buy as much as we can eat in a short amount of time. The mayo I tend to make myself. I know. Freak of nature that I am, I’ve gotten into the habit of making it about once a week.
This week I made three batches. I use dry herbs for this usually, but feel free to use fresh. Just use a bit more. Typically fresh herbs take three times the amount of dried.
Tools I use for this classic potato salad recipe:
These kitchen tools make the recipe process so much easier!
- glass measuring cup
- plastic cutting boards
- Ergo Chef chef’s knife
- a large pot
- stainless steel colander
- stainless steel mixing bowls
- Rubber spatula
What’s YOUR favorite style of potato salad?
Classic Potato Salad
- 5 lb russet potatoes peeled and cubed
- ¼ cup white wine vinegar
- ¾ cup mayonnaise
- 1 teaspoon salt
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- ¼ teaspoon dried tarragon
- 1 cup sour cream
- 3 ribs celery chopped
- 2 green onion chopped
- In a large pot of salted water, boil the potatoes until tender. Drain and place in a large mixing bowl. Cool slightly.
- Drizzle the vinegar over the warm potatoes and allow that to soak in. Stir in the mayonnaise and distribute throughout. Season the potatoes with the salt, dill, pepper, and tarragon. Allow the salad to cool.
- Add the sour cream, celery, and scallions. Adjust seasonings. Chill under ready to serve.