Potato Salad Recipe

Overview

This creamy potato salad recipe makes six generous side servings. Waxy potatoes hold their shape well after cooking, while celery, spring onion, and pickles add crunch and a pleasant salty-tangy contrast to the dressing.

For the best texture, start the potatoes in cold salted water and drain them as soon as a knife slides into the center. Cool them until they are no longer steaming before adding the mayonnaise dressing; otherwise, the dressing can become thin and greasy.

Ingredients

• 1.4 kg waxy potatoes, such as red potatoes, baby potatoes, or Yukon Gold
• 2 teaspoons fine salt for the cooking water, plus more to taste
• 120 g mayonnaise
• 80 g plain Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or fresh lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 2 celery stalks, finely diced
• 3 spring onions, thinly sliced
• 60 g dill pickles, finely chopped
• 2 tablespoons chopped fresh dill or parsley
• 2 hard-boiled eggs, peeled and chopped, optional

How to make it

1. Prepare the potatoes. Scrub the potatoes and cut large ones into roughly 3 cm pieces. Leave small baby potatoes whole or halve them so the pieces are similar in size. Put them in a large saucepan and cover with cold water by about 2.5 cm. Add the 2 teaspoons of salt.

2. Cook until just tender. Bring the water to a boil over medium-high heat, then reduce it to a steady simmer. Cook for 10–15 minutes for cut potatoes, or 15–20 minutes for small whole potatoes. Test a piece with a thin knife or fork: it should slide into the center with slight resistance, but the potato should not crumble or split apart.

3. Drain and cool. Drain the potatoes thoroughly in a colander. Spread them on a large tray or plate in a single layer and let them cool for 15–20 minutes, until they are warm rather than hot. Do not rinse them unless they are visibly overcooked; rinsing can wash away flavor and make the salad watery.

4. Make the dressing. In a bowl, whisk together the mayonnaise, Greek yogurt or sour cream, Dijon mustard, vinegar or lemon juice, sugar, and black pepper. Taste and add a pinch more salt if needed. The dressing should taste slightly sharper and saltier than you want the finished salad to taste, because the potatoes will mellow it.

5. Combine the vegetables. Add the celery, spring onions, pickles, and herbs to the dressing. If using eggs, fold them in gently at this stage or reserve a little for the top.

6. Fold everything together. Add the cooled potatoes to the bowl. Use a large spoon or rubber spatula to fold from the bottom upward until the potatoes are evenly coated. Stir gently so the pieces remain distinct rather than turning into mashed potato.

7. Chill and adjust. Cover and refrigerate for at least 30 minutes, or up to 4 hours, before serving. Taste again just before serving and adjust with a little salt, pepper, vinegar, or lemon juice. The potatoes absorb some of the dressing as they chill, so loosen the salad with 1–2 tablespoons of mayonnaise or yogurt if it seems dry.

Expert tips

• Choose the right potatoes: Waxy or all-purpose potatoes hold their shape best. Very floury baking potatoes tend to break down and make the salad pasty.
• Keep the pieces similar in size: Uniform pieces finish cooking together, so you do not end up with some firm potatoes and some waterlogged ones.
• Prevent watery salad: Drain the potatoes well and cool them before mixing. If using sour cream, choose a thick variety rather than a thin, pourable one.
• For a sharper dressing: Replace the apple cider vinegar with lemon juice, or add 1 teaspoon of pickle juice from the jar.
• For a lighter variation: Use 160 g Greek yogurt and 40 g mayonnaise instead of the amounts listed. The result will be less rich but still creamy.
• If the potatoes are undercooked: Return them to a saucepan with a splash of water, cover, and simmer for 3–5 minutes, checking frequently. Do not mix them into the dressing until tender.
• If the potatoes are too soft: Chill them fully before mixing and fold very carefully. Add the celery, pickles, and herbs at the end so the salad still has texture.
• For an egg-free salad: Simply omit the hard-boiled eggs. You can add extra celery or pickles for more texture.

Serving and storage

Serve the potato salad chilled or slightly cool, alongside grilled vegetables, roasted chicken, sandwiches, or burgers. It also works well as part of a picnic spread; for another cool, creamy side, see this cucumber raita recipe.

Keep the salad covered in the refrigerator and use it within 3 days. Do not leave mayonnaise-based potato salad at room temperature for more than 2 hours, or more than 1 hour in very hot conditions. If transporting it, pack it in a chilled container with ice packs and return leftovers to the refrigerator promptly.

Frequently asked questions

Can I make potato salad the day before?

Yes. Prepare it up to 24 hours ahead, cover it, and refrigerate it. The potatoes absorb some dressing overnight, so stir in 1–2 tablespoons of mayonnaise or yogurt before serving if the salad looks dry.

Why did my potato salad turn watery?

The potatoes may have been overcooked, insufficiently drained, or mixed with the dressing while still hot. Next time, cook them only until a knife just reaches the center, drain them thoroughly, and cool them before combining.

What potatoes are best for potato salad?

Waxy potatoes, baby potatoes, red potatoes, and Yukon Gold potatoes are good choices because they stay intact after cooking. Avoid very floury baking potatoes if you want clearly defined pieces.

Can I make this potato salad without mayonnaise?

Yes. Use 160 g thick Greek yogurt or sour cream in place of the mayonnaise and yogurt mixture. Add an extra teaspoon of vinegar or lemon juice if you want more tang.

How long does homemade potato salad keep?

Store it covered in the refrigerator and eat it within 3 days. Keep it cold while serving and discard it if it has been left at room temperature beyond the recommended time.

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