Classic Potato Salad
Classic Potato Salad is a must- have for cookouts, barbecues and family get togethers. This simple recipe is a tried and true favorite based on my mom’s classic recipe.
Quick and easy make ahead side dishes are my favorite to pair with our grilling recipes and potato salad is always a winner. This version has plenty of hard boiled eggs, pickle relish and a creamy dressing.
Classic Potato Salad ~ Easy Make Ahead Side Dish
We are grilling most all of our meals when the weather warms up and potato salad is a great addition to grilled burgers, pork chops or smoked chicken. I love that it’s easy to make a day or two in advance and just gets better.
Ingredients Needed:
- Potatoes ~ Ed, a long time reader suggested we try using both red and white potatoes and we agree, it’s a great idea. Thanks Ed! These potatoes were from our garden!
- Eggs ~ Check out my easy to peel method in my deviled eggs recipe. It works better than anything I’ve tried.
- Pickle Relish, ~ We like sweet pickle relish but dill works too if you prefer it.
- Red Onion ~ Just a bit of onion adds lots of flavor to the potato salad. If the onions are strong, you can soak them in ice water with about 1 teaspoon of sugar to take the bite out of them. Just about 10 minutes does the trick.
- Mayonnaise ~ Creates the creamy dressing.
- Sour Cream ~ Lightens up the mayo just a bit while keeping the dressing creamy.
- Spicy Brown Mustard ~ My favorite for dressings, of course yellow mustard or dijon works too.
- Apple Cider Vinegar ~ Adds just a hint of tangy flavor to the dressing. White vinegar works too.
- Granulated Garlic ~ Adds savory spice to the dressing.
- Kosher Salt & Pepper ~ A must have for potatoes.
- Fresh Parsley ~ Optional garnish, makes it look pretty.
How to Make Classic Potato Salad:
- Scrub potatoes, cut large potatoes in half, leave small potatoes whole. Cover with water in a pan and bring to a boil.
- Cook potatoes about 15 minutes or until fork tender.
- Drain potatoes well in a colander.
- Meanwhile, Boil the eggs, drain and place in ice water. Peel and chop coarsely.
- Cut potatoes into bite- sized pieces.
- Dice onions.
In a small bowl, add mayonnaise, sour cream, pickle relish, apple cider vinegar, mustard, garlic, salt and pepper.
- Mix the dressing with a whisk until well combined.
- Place potatoes, onions and eggs in a large bowl, pour dressing over the top.
- Gently fold in dressing until well mixed.
- Sprinkle chopped parsley over the top.
- Cover with plastic wrap and refrigerate at least 4 hours before serving.
HOW LONG WILL POTATO SALAD STAY FRESH?
Keep potato salad in an airtight container for 3-5 days in refrigerator. If potato salad has been at room temperature for more than 2 hours, you will need to discard it.
More Delicious Potato Salad Recipes:
Easy Potato Salad has a creamy mustard dressing that everyone loves along with pickle relish, hard boiled eggs and green onions.
Creamy Dill Potato Salad is my all-time favorite with a creamy dill dressing, red potatoes and green onions. A cookout and potluck side dish that is always a hit.
Bacon Ranch Potato Salad is super simple with tons of flavor. Cheddar cheese, bacon and ranch dressing plus green onions. This one is perfect for picky eaters!
If you need a low-carb side for your bbq, give this delicious cauliflower salad a try.
It seems everyone’s mama or grandma makes the best potato salad and while this one is really close to my mom’s, I still think her’s is better.
Add a batch of classic potato salad to your next cookout menu for a quick and easy side dish that is so simple to make ahead and have ready to go.
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Classic Potato Salad
Ingredients
- 2 pounds red and white potatoes
- 4 eggs
- 1/4 cup red onion diced
- 1 cup pickle relish
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons spicy brown mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- fresh parsley optional garnish
Instructions
- Scrub potatoes, slice any large potatoes in half. Cover with water in a pan and bring to a boil.
- Cook potatoes about 15 minutes or until fork tender.
- Drain potatoes well in a colander.
- Meanwhile, Boil the eggs, drain and place in ice water. Peel and chop coarsely.
- Slice potatoes into bite- sized pieces.
- Place potatoes, onions and chopped eggs in a large bowl.
- In another bowl, mix mayonnaise, sour cream, pickle relish, apple cider vinegar, mustard, garlic, salt and pepper.
- Pour dressing over potatoes and eggs.
- Gently fold in dressing until well mixed.
- Top with chopped parsley.
- Cover with plastic wrap and refrigerate at least 4 hours before serving.
Notes
Nutrition
