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1 Comment Classic potato salad. Now that BBQ season is in full swing it is time to share my favorite classic potato salad recipe. It’s simple, it’s creamy and it is super delicious. Because we all love a good potato salad right?
Table of contents
Why This Recipe Works
- Easy – a good potato salad needs to be easy above anything else. Just good potatoes, a creamy dressing and a few add-ons to spice things up.
- Versatile – if you want to make the recipe a bit less basic it is easy to adjust and add other elements. Check the recommendations below.
Recipe Ingredients
- Potatoes – choose a waxy kind of potato as they hold their shape well. Think red potatoes or Yukon Gold. They’re both good choices.
- Yogurt – for a slightly lighter dressing mix yogurt with mayonnaise. If you don’t care you can go all out on the mayo of course.
- Red onion – Using red onions in the classic potato salad is absolutely delicious if you ask me. It gives a crunch and a little bit of punch. You can – optionally – marinate the red onion in a bit of apple cider vinegar so it becomes less strong if you don’t like raw onion.
If you’re looking for more things to add to your classic potato salad, think about things like red bell peppers, zucchini (roasted), gherkins, eggs, bacon, chicken and the list is pretty long! It’s also delicious to add a spoonful of something like piri piri sauce or chimichurri to the salad for a totally different flavor.
How To Make The Classic Potato Salad
I am a huge fan of potato salad and a few of my favorites are this delicious version with sausages or a semi warm potato salad is also always a winner. Now making this potato salad cannot be easier but I outline the steps below.
Step 1: Boil the potatoes
Depending on what kind of potatoes you have you can leave the skin on or off. Make sure that you slice them all roughly the same size, so they cook at the same time too.
Step 2: Make the dressing
The dressing is simple and contains mustard, yogurt, mayonnaise and parsley. You can add some capers to the dressing as well.
Step 3: Pickle the onions
While the potatoes are boiling you can pickle the onions in a bit of red wine vinegar or apple cider vinegar. That takes the raw edge of the onions and makes them easier to digest
Step 4: Bring it all together
The next step is to bring all the ingredients together. Add the dressing through the potatoes and serve with the onion, parsley and capers.
Make It Vegan
This basic potato salad is very easy to turn into a delicious vegan salad as well. You just have to swap the dressing ingredients to make that happen. Pick a plant-based yogurt, as well as a plant-based mayo and mustard and you’re good to go.
What to Serve with Potato Salad?
This potato salad is very easy to serve as a side dish for so many different occasions. I like adding it to the below dishes. But it also works very well for a 4th of July gathering or a BBQ party!
FAQ Classic Potato Salad Recipe
Store potato salad in an airtight container in the fridge for up to 3 days. Before serving, give it a good stir and check the smell and texture. Don’t leave potato salad out at room temperature for too long – especially on warm days.
Absolutely! In fact, potato salad is often even better the next day because the flavors have time to develop. For best results, make it 1 day ahead and keep it refrigerated.
Use waxy potatoes like Yukon Gold, Red Bliss, or fingerling potatoes. They hold their shape well and won’t fall apart. Starchy potatoes (like Russets) tend to get mushy. You can also make a great potato salad with sweet potatoes for a fun twist.
Freezing is not recommended. Dressings made with mayonnaise or yogurt tend to separate once thawed, which negatively affects both texture and flavor. It’s best to make potato salad fresh or a day ahead.
Swap some (or all) of the mayonnaise for Greek yogurt or skyr. Add extra veggies like celery, radishes, bell pepper, or peas for fiber, crunch, and color. This makes a lighter and more nutrient-dense version.
Potato salad is a classic side dish for BBQs, grilled fish, chicken, or vegetarian skewers. It’s also a crowd-pleaser for picnics, potlucks, and buffets.
Yes! Make a fresh vinaigrette with olive oil, mustard, lemon juice, and herbs. It’s lighter and perfect for anyone who prefers to skip mayo.
Family Favorite
For every single BBQ we have I am requested to make this super easy and delicious potato salad. It’s ready in no time at all and – bonus – it gets even better after a day in the fridge. Making it the perfect make-ahead barbecue salad. If you’re looking for an easy classic potato salad look no further. And if you love easy salads, have a look at the cobb salad recipe as well.
Classic potato salad
Ingredients
- 1 kg waxy potatoes
- 1 red onion
- 30 ml red wine vinegar
- 3 tablespoons capers
- 4 sprigs of parsley finely chopped
- 2 tablespoons mustard
- 3 tablespoons yogurt
- 1 tablespoon mayonnaise
How to make the potato salad
- Peel the potatoes and cut them into 2.5-by-2.5-centimeter cubes (1 inch x 1 inch). Place them in salted cold water and bring to a boil. Cook for about 15 minutes until al dente. Drain and leave to cool on a plate or cutting board.
- Cut the red onion into thin rings. Place the red wine vinegar in a small bowl and marinate the onion rings in it for 15 minutes.
- In a small bowl, mix the mustard, yogurt, and mayonnaise, then stir in the finely chopped parsley.
- Toss the potatoes in the dressing, then mix in the capers. Season to taste with additional salt and pepper.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This is my go to potato salad during summer. I make it for picnic’s, barbecues, family gatherings and more.